If you’re looking for a delicious way to kick off the warm weather, we have one for you. This dairy free ice cream is easy to throw together and a great way to bring nature indoors. You can use store bought blueberries but foraging them just adds to the fun.
Wild blueberries are perfect for foraging May-August depending on where you live. Wild blueberries are often smaller than cultivated varieties but are known for their intense flavor and natural sweetness. When harvesting, choose fully ripe berries that are deep blue in color and pick only from areas that have not been treated with pesticides or exposed to roadside pollution. Always leave plenty of berries behind to support local wildlife and promote healthy plant regeneration. So if you’re out hiking and find that perfect patch; give this dairy free treat a try!
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup raw, unsalted cashews
- 1 tablespoon vanilla extract
- 4 cups fresh blueberries (about 24 oz)
- 1/3 cup granulated sugar
- 1/3 cup honey
- 2½ tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
Directions
First, soften the cashews. Place them in a bowl and cover completely with water. Let them soak for about 2 hours, then drain and rinse thoroughly.
Combine the blueberries, sugar, honey, lemon juice, and lemon zest in a large saucepan. Cook over medium heat for 7–8 minutes, stirring often.
Reduce the heat to medium-low and continue cooking for another 8–10 minutes, stirring frequently, until the mixture becomes slightly thickened.
Transfer the blueberry mixture to a bowl and allow it to cool completely to room temperature.
Add vanilla and the soaked cashews to a high-powered blender. Pour in one entire can of coconut milk.
Carefully drain off the clear liquid from the other can and add only the thick coconut cream to the blender.
Blend for about 2 minutes, stopping to scrape down the sides of the blender as needed. It should be smooth and creamy.
Transfer the mixture to the fridge until the blueberry mixture has cooled.
Once both mixtures are cool, stir the blueberry mixture into the chilled coconut-cashew base until evenly combined.
Pour mixture into a freezer-safe container.
Freeze for at least 8 hours, preferably overnight.
Tada! You have a yummy and healthy summer treat!
Foraging Disclaimer
Always exercise caution when foraging. Correct identification of wild plants and berries is essential, as some species may resemble edible blueberries but can be unsafe to consume. Harvest only from locations where foraging is permitted and avoid areas that may be contaminated by chemicals, pollutants, or animal waste. BU assumes no responsibility for adverse effects resulting from the misidentification, collection, or consumption of wild plants or berries. If you are uncertain about a plant’s identity, consult a local expert or refrain from harvesting it.