You guysssss here I go again! I might be a little late in posting this, as I first made this dairy free Blueberry Pie Ice Cream at the peak of blueberry season, but better late than never, right?! I've been developing so many recipes lately that I'm starting to feel a little backed up. In a prior life I worked in the fashion industry and everything was always done 6 months or more out. That means we'd be buying or developing for the holidays in the height of summer and vice versa to meet lead times and deadlines. I never really thought about how that could translate into food but the deeper and deeper I get into this business, the more I realize it's not so different. Developing recipes in season somehow feels too late, but then it's also weird to be making stuffing and green bean casserole in the height of summer (because I make this stuff and then my husband and I eat this stuff and boy let me tell you, when it's 90 degrees out I sure don't want stuffing!)
Anyway, it still makes more sense, so here I am in the heat making summer ice cream flavors when inspiration strikes alongside Thanksgiving side dishes. Insert shrugging emoji here.
Even though blueberry season is over, you can still make this recipe using frozen blueberries. Whether you had the luxury of picking them yourself or you pick up a bag at the store is up to you. I tried this recipe using fresh and frozen blueberries and thought it came out amazing both times. The key is to actually make blueberry pie filling (minus the excess sugar) to swirl into the vanilla ice cream base. You don't NEED the graham cracker crumbs, but you also don't need to even eat ice cream in the first place so take from that what you will. (Ahem, don't skip the graham cracker crumbs.)
This recipe, like my other ice cream recipes, is dairy free. Be SURE to use CANNED full fat coconut milk and cream or this recipe will not work! Note that due to the nature of dairy free ice cream, you'll want to allow the ice cream to thaw about 15-20 minutes or so after removing from the freezer. You can also eat it straight from the ice cream maker while it's more of a soft serve consistency.
Did you make this recipe? Don't forget to leave me a review in the comments and tag your photos #PDLrecipes on Facebook + Instagram!
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For the Ice Cream Base
1 can full fat coconut milk
1 can coconut cream
1 tbsp gelatin
1/4 cup monk fruit
1 tsp vanilla bean paste
pinch sea salt
For the Blueberry Swirl
1 bag frozen blueberries (about 3 cups)
1 tsp lemon juice
1 tsp cinnamon
1 tbsp maple syrup
For the Crust Crumble
4 sheets gluten free graham crackers
Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla extract, pinch of salt, and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
While ice cream base sets, prepare blueberry swirl.
In a small pot over medium heat, add blueberries, maple syrup, cinnamon, and lemon juice.
Cook blueberries down until a liquid forms, then transfer to a heat proof container and chill allowing to thicken.
In a food processor or blender, add graham crackers and blitz until crumbles form.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
With about 5 minutes of churning time remaining, add in blueberry swirl and graham cracker crumbs.
Transfer to a container with a lid (I love these pint containers) and freeze.