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.

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.

    Blueberry Ice Cream