Vegan Blueberry Earl Grey Ice Cream
For a refreshing, elegant twist on classic ice cream, this Vegan Blueberry Earl Grey Ice Cream is an absolute treat!
The combination of fragrant Earl Grey tea with the sweet-tart flavor of fresh blueberries creates a sophisticated and unique flavor profile. This dairy-free ice cream is perfect for those following a vegan or plant-based lifestyle, and with its smooth, creamy texture, it’s hard to believe it’s made without any dairy!
The no-churn method makes it super easy to prepare, so you can enjoy this delightful frozen dessert any time you need a cool, comforting treat.
Why You’ll Love This Recipe
This Vegan Blueberry Earl Grey Ice Cream is a beautiful balance of flavors. The floral notes of Earl Grey tea add an aromatic complexity to the ice cream, while the blueberries provide a burst of natural sweetness and vibrant color. The result is a creamy, smooth dessert that feels both indulgent and refreshing. Plus, it’s made with only a few simple plant-based ingredients and requires no ice cream machine, making it accessible for everyone to enjoy.
Ingredients:
- 2 cans full-fat coconut milk (or any preferred dairy-free milk)
- 1 cup blueberries (fresh or frozen)
- 1/4 cup maple syrup (or preferred sweetener)
- 1 tablespoon Earl Grey tea leaves (or 2 tea bags)
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
- Infuse the Tea: In a small saucepan, heat 1/2 cup of the coconut milk over medium heat until hot but not boiling. Add the Earl Grey tea leaves (or tea bags) and steep for 5-7 minutes. Strain the tea leaves and set the infused coconut milk aside to cool.
- Prepare the Blueberries: In a separate saucepan, cook the blueberries with the maple syrup over medium heat for 5-7 minutes, or until the blueberries break down and release their juices. Mash the blueberries and strain the mixture to remove the skins, leaving behind a smooth blueberry puree. Let it cool.
- Mix the Ingredients: In a large bowl, whisk together the remaining coconut milk, coconut cream, vanilla extract, and a pinch of salt. Add the cooled Earl Grey-infused coconut milk and blueberry puree. Stir until everything is well combined.
- Freeze: Pour the mixture into an airtight container and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
- Serve: Scoop out your creamy Vegan Blueberry Earl Grey Ice Cream and enjoy this sophisticated and refreshing treat!
Expert Tips for the Recipe:
- Tea Strength: If you prefer a stronger Earl Grey flavor, you can steep the tea for a few minutes longer, but be careful not to overdo it, as it can become too bitter.
- Blueberry Texture: To ensure a smooth consistency, make sure to strain the blueberry mixture thoroughly to remove any skins and seeds.
- Sweetener Variations: You can use any vegan-friendly sweetener, like agave syrup or stevia, depending on your preference.
- Coconut Cream: Make sure to use full-fat coconut cream for the creamiest texture. If you only have coconut milk, you can use the thickened cream that rises to the top of the can.
Vegan Blueberry Earl Grey Ice Cream
Ingredients
- 2 cans full-fat coconut milk or preferred dairy-free milk
- 1 cup blueberries fresh or frozen
- 1/4 cup maple syrup or preferred sweetener
- 1 tablespoon Earl Grey tea leaves or 2 tea bags
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Heat 1/2 cup coconut milk and steep Earl Grey tea for 5-7 minutes. Strain and set aside to cool.
- Cook blueberries with maple syrup, then strain to make a puree.
- Mix remaining coconut milk, coconut cream, vanilla, salt, and the cooled tea and blueberry purees.
- Pour into a container and freeze for 4-6 hours.
- Scoop and serve!
