Lemon Blueberry Swirl Ice Cream

July 3rd, 2015 4:21 pm by Kelly Garbato

2015-06-24 - Lemon Blueberry Swirl Ice Cream - 0005 [flickr]

This particular flavor is inspired by a crazy delicious (and crazy expensive!) artisanal lemon blueberry jam I found on Mouth.com. (I won a certificate, so.) It last for all of two and a half bagels (tiny jar is tiny), which wasn’t nearly enough crush my craving. So what better remedy than ice cream?

I wasn’t entirely sure how much lemon juice concentrate I should use; I turned to Wheeler Del Torro’s The Vegan Scoop for reference, and he only uses three tablespoons in his one and only lemon ice cream recipe (lemon basil, if I’m not mistaken). That seemed on the low side, so I doubled it. And then some.

Right off the stovetop, it appeared I’d made a horrible mistake: the lemon flavor was over-the-top and way too tangy. But. After the batter cooled and was processed, the lemony taste mellowed somewhat. Plus the blueberry jam draws a little attention away from it. I think this configuration is perfect, but feel free to swap out 1/4 cup of the lemon juice for soy milk if you’d rather play it safe.

When picking your blueberry jam, try to find a brand that has little chunks of blueberries inside. These frozen bits of goodness catapult the finished product from delicious to out of this freaking world.

2015-06-24 - Lemon Blueberry Swirl Ice Cream - 0009 [flickr]

Lemon Blueberry Swirl Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups soy creamer, plain or vanilla
1/2 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
1/2 cup concentrated lemon juice
1/2 cup sugar
1 teaspoon lemon peel
1/4 teaspoon blueberry flavoring (optional)
~ 1/3 cup blueberry jam

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, sugar, lemon juice, and lemon peel. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry and blueberry flavoring immediately, whisking well. This should cause the milk to thicken noticeably.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine‚Äôs directions. As you’re dispensing the ice cream from the machine, gently stir in the jam. You can adjust the exact amount according to your own tastes, but I used about 1/3 cup. Don’t be afraid to eyeball it!

5. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

2015-06-24 - Lemon Blueberry Swirl Ice Cream - 0003 [flickr]

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2 Responses to “Lemon Blueberry Swirl Ice Cream”

  1. Katie Says:

    wow, tried this ice cream yesterday and it tastes great! Surprisingly easy to prepare as well, this is definitely a winner, thanks for sharing this :)

  2. Kelly Garbato Says:

    Oh good, I’m glad you liked it!

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