Blueberry season is here and I have a couple Cool Blueberry Recipes to share with you. Both are Vegan and Gluten Free:
- Blueberry Lavender Vanilla Ice Cream
- Blueberry Bliss Smoothie
Of course, living in huckleberry country, I would substitute huckleberries for the blueberries — but for the rest of the country, blueberries will work great too!
Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free
1 quart fresh blueberries
1/2 cup maple syrup (honey or agave)
1 cup water
2 1/2 cups full fat organic coconut milk (about 1 1/2 cans)
2 tablespoons dried culinary lavender blossoms
1 vanilla bean (or an additional 1-2 tablespoons of vanilla extract at the end)
1 cup unsweetened organic vanilla almond milk
1 teaspoon vanilla extract
In a large sauce pan over medium-heat, add blueberries, maple syrup and 1 cup water, bring to the start of a boil then drop the heat down and allow it to simmer for about 5-8 minutes. Continue simmering until the berries begin to pop and break open, remove from the heat and using a fine strainer, pour the mixture into the strainer, over a bowl, catching the berries. Then add the syrup back to the saucepan and add the blueberries to the pitcher of your blender and set aside.
Add the coconut milk and lavender to the pan with the blueberry syrup. Slice open the vanilla bean and scrape the seeds into the pan, then go ahead and toss the whole bean in, too. Over a medium-high heat, allow to mixture to simmer for about 5 minutes, then remove from the pan from the heat, cover and allow the lavender and vanilla to infuse for about 15 minutes or longer.
Using the fine strainer, strain the liquid into the blender with the blueberries, gently pressing down onto the lavender and the vanilla bean to get all of the flavor. Add the extra vanilla and the almond milk and blend until very smooth.
Pour the mixture into a large glass bowl, cover and place in the refrigerator for at least a few hours, or overnight. I usually just leave it overnight.
Once chilled, pour the mixture into an ice cream maker and process according to manufacturer’s directions. Eat right away as a soft-serve or add to a freezable container and place in the freezer for at least 8 hours or longer, to firm up. Freeze until it is firm enough to scoop.
Now before you turn your nose up to the lavender, I suggest you try some. We have a company here in Idaho that specializes in lavender cookies, cakes, etc. and they are very popular! And make sure to check out the original post for further tips on making this recipes.
Blueberry Bliss Smoothie! (Dairy Free, Refined Sugar Free & Vegan)
Add to Vitamix or Blender:
2 cups almond milk (unsweetened vanilla or homemade)
2 cups water
2 cups spinach
2 cups frozen blueberries
2 spoonfuls acai berry powder
4 Tbsp. pure maple syrup (or raw honey)
1/3 cup chia seeds
1 tsp. pure vanilla extract
Blend on high for 1 minute. Pour into glasses and enjoy! Makes 6 servings.
I love this smoothie recipe — of course, it is very much like my own!! I, of course, use coconut milk rather than almond milk. But I never thought about using chia seeds in my smoothie. I’ll try that next time I make one. Oh and check for sweetness: You may not need the maple syrup (I never put sweetener in my smoothies …. but then I use ripe bananas in addition to the berries which adds extra natural sweetener!).
If you are interested in more smoothie recipes, check out my Squidoo Page: Easy Healthy Smoothies.