Unless you’re from the Midwest like me, you probably have never heard of Blue Moon as ice cream before. This actually has nothing to do with the beer, although I have to imagine they would both taste quite nice together.
No one really knows the true flavor of blue moon, but it always tasted quite fruity to me. I imagine someone just thought “hey, let’s try to mix ALL the flavors together” and just went with it. Which is exactly what I went with here, and the flavor is spot on.
A few tips: stir the ice cream a few times in the freezer. I didn’t do this and it ended up a bit icy. The meringue will flop when you add it to the coconut milk but that’s ok, it will still add texture and size to your ice cream. I like Wilton sky blue coloring but you can use any blue coloring that works for you.
Ingredients:
• 3/4 cup aquafaba
• juice from 1 small lemon
• 1 cup sugar
• 1 tsp
vanilla extract
• 1 tsp raspberry extract
• 2 drops almond extract
• 1/8 tsp Wilton sky blue
• 1 can coconut milk
Directions:
1. Beat aquafaba in a clean metal bowl until peaks are soft and add lemon juice to stiffen peaks. Slowly add sugar 1 tablespoon at a time, beating 30 seconds between each addition. Peaks should be stiff and mixture should look like marshmallow fluff when you are done.
2. When all the sugar is incorporated, add extracts and food coloring and beat for another minute or so.
3. In a separate metal bowl, pour out the can of coconut milk. Add the meringue and stir until everything is thoroughly mixed (the meringue will deflate.) Freeze for several hours until solid, stirring occasionally.
Tags: aquafaba, blue moon, coconut milk, dessert, food, ice cream, Midwest, recipe, vegan, vegetarian
Blue Moon ice cream is a Midwest favorite among kids, and has a cult-like following among adults as well. When I was growing up, the chance to actually pick Blue Moon for my cone came along just about as often as a Blue Moon.
With four kids and lots of dribbly cones to manage, my parents limited us to flavors they actually wanted to lick. I’m probably the only kid to who truly believed that Butter Pecan, Chocolate Almond, Caramel Cashew and Butter Brickle were better than Superman, Bubble Gum, Black Cherry and Blue Moon.
Given the very adult flavors of dairy-free ice cream on the shelves, I started seeing the same parenting pattern evolve here as well. “Don’t worry kiddo, chocolate and vanilla really are the best flavors…so many possibilities for embellishment…” Well, today I took matters into my own hands, plucked up some tastebud courage and tasted…really tasted…the Blue Moon ice cream.
The flavor is a bit hard to describe, but it is not fruity like I expected. It’s kinda bland, sweet, with a little almond, nutmeg and faint lemon…and very blue. I think my recreation is quite true to the real thing. I have a Cuisinart Ice Cream Maker which works great. It’s probably worth buying one. If you use it 5 times, you’ve spent as much on the equivalent amount in Tofutti pints…but the big blue grins alone would sell me anyway!
Description
This dairy-free and egg-free blue moon ice cream is a Midwest favorite. The color is over the top, but the flavor is sweetly subtle.
- 3 cups vanilla dairy-free creamer
- 20 regular sized marshmallows
- a pinch of nutmeg
- 1/8 teaspoon lemon oil
- Blue food coloring ( I used Amerigel color in sky blue)
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with 1/2 cup creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2 1/2 cups of creamer, nutmeg, lemon oil and enough blue color to do the job.
- Whisk until smooth and the marshmallows are all melted.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
Notes
Lemon oil is not the same as lemon extract. Extract would produce a very artificial lemon flavor.
You can use plain dairy-free creamer, just add 1/2 cup sugar and 1 t. vanilla to the ice cream mix before churning.
If you can’t find any creamer, just use regular dairy-free milk of your choice, but add 1/2 cup sugar, 2 T. oil, and 1 t. vanilla to the mix before churning.
- Category: Dessert
- Method: Freezer
- Cuisine: American
Keywords: dairy-free ice cream recipe, dairy-free summer dessert