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Vegan Blueberry Vice Cream

22  oz fresh organic blueberries, plus 1/2 cup chopped blueberries
1  cup organic cashews or cashew pieces
1  cup maple syrup
1  tbsp alcohol-free vanilla flavor
1/8  tsp alcohol-free almond flavor

1. Run the whole blueberries through a juicer to make 2 cups of juice.
(If you don’t want to go to the trouble of juicing the berries, increase the
chopped blueberries to 1 cup, the cashews to 1 1/2 cups,
and add 1 1/2 cups water. The taste won’t be as intense, but it will still be delicious.)
2. Combine the juice, cashews, maple syrup and both flavorings in a blender
and mix on high until silky smooth, at least 1 minute. Place the blender in the
freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or
overnight, until well chilled.
3. Place the chopped blueberries in the freezer to chill.
4. Pour the blueberry juice mixture into an ice cream maker and freeze according
to the manufacturer’s instructions. Remove the cover and blade from the
maker and fold in the chopped blueberries, distributing evenly.
Serve immediately or transfer to airtight containers and store in the freezer
until ready to serve.

Serves 8. Analysis per serving: 256 calories, 3.3g protein, 8.4g fat
(1.6g saturated), 3g fiber, 44g carbohydrates


Source: Vice Cream by Jeff Rogers (Celestial Arts)

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