Blueberry Ice Cream

This sweet, smooth and fruity ice cream is dairy-free, gluten-free and vegan-friendly. The combination of soya milk and rice milk produces such a creamy result that you’d have no idea that it contained no dairy at all! The vibrant purple colour makes it a striking dish for children and adults alike.

NB. If you don’t have an ice cream maker, this recipe can be made using the same method as our Hazelnut ice cream recipe.

Freeze-Dried Blueberry Powder 100g (Sussex Wholefoods)

2 tbsp freeze-dried blueberry powder

Unsweetened Soya Drink, Organic 1L (Provamel)

1 cup soya milk

Rice Drink with Calcium 1 Litre (Rice Dream)

1 cup rice milk

Buckwud Canadian Maple Syrup 250g (Rowse)

⅔ cup maple syrup

Xanthan Gum, Gluten-Free 100g (Sussex Wholefoods)

1 tsp xanthan gun

Other Ingredients

Method

1) Combine all ingredients in a large bowl. Whisk together to ensure that the powder and xanthan gum are thoroughly mixed.
2) Pour the mixture into an ice cream maker and churn for 10-15 minutes until you have a thick creamy consistency.
3) Pour ice cream into a container and leave in the freezer for at least 5 hours.