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Roasted Blueberry Ice Cream

Contributed by: Cara Lyons

Coconut-milk based vegan ice cream recipe ripe with roasted fresh blueberries. This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, Lactose Free, Soy Free, Vegan.

  • 2 cups fresh Blueberries
  • 1/4 cup Coconut Sugar*
  • 14 oz can Light Coconut Milk
  • 1 Tbsp Arrowroot Starch
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/4 cup unsweetened Almond Milk
  • 1/4 cup Erythritol*
  • 1 tsp Guar Gum

Directions

Step 1

Preheat oven to 400ºF. Spray a ceramic baking dish with nonstick cooking spray. Toss the blueberries and coconut sugar together in the dish. Bake for 15 minutes, stirring once.

Step 2

Meanwhile, whisk together the coconut milk and arrowroot in a small saucepan until smooth. Bring to a low boil over medium heat, and cook for about 5 minutes, whisking often. The mixture will thicken substantially. Remove from heat.

Step 3

Place the cooked blueberries and coconut milk mixture in a blender or food processor. Process until smooth. Add the vanilla extract, salt, almond milk and erythritol and blend again until smooth. Lastly, blend in the guar gum.

Step 4

Chill the mixture for several hours or overnight, then freeze in an ice cream maker according to manufacturer's directions.

Serves 4.

Notes

*Coconut sugar is an unrefined sweetener and erythritol is a zero-calorie all natural sweetener. Regular granulated white sugar or sucanat may be substitute 1-for-1 for each.
Roasted Blueberry Ice Cream

Servings: 4

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Products Used in this Recipe

Arrowroot Starch
 Gluten Free
Arrowroot Starch
View Details »
Guar Gum
 Gluten Free
Guar Gum
View Details »
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Nutritional Information

Serving Size: 220g
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories 310  
Calories from Fat 190  
Total Fat 22g 34%
Saturated Fat 19g 95%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 180mg 8%
Potassium 290mg 8%
Total Carbohydrate 43g 14%
Dietary Fiber 2g 8%
Sugars 23g %
Protein 3g %
Phosphorus 104mg 10%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.