2 Blueberry
Ice Creams
The first ice cream recipe is one of the most amazing ice creams I've made yet. Very simple, and so tasty.. The second was an experiment that ended up working amazingly well. I'll be making it again! When I started making ice cream I always added an egg, but I find that it works just as well without. I always eat all the ice cream right as it's ready.

Ingredients: (approximate amounts)

1 1/4 cup whipping cream and yogurt, whatever proportions you like (I do half and half maybe a bit more yogurt)
1/2 cup cane sugar or maple syrup or mixture
1 cup blueberries (or more)
1 egg (optional)
1/2 tsp vanilla

Optional Ingredients:
1/4 tsp nutmeg
1 1/2 tsp carob powder
6 chocolate cookies, such as Dare Simple Pleasures Chocolate Thins


For regular blueberry ice cream, place cream, yogurt, sweetener, egg (if using), blueberries and vanilla in a blender and blend briefly just until all ingredients are mixed and blueberries coarsely chopped. Freeze in ice cream maker according to manufactures directions.

For a more sophisticated blueberry ice cream, place all ingredients except cookies into a blender jar and blend briefly as above. Freeze in ice cream maker until almost ready - about 3 minutes before done break the cookies into the desired sizes of pieces and add to ice cream, then freeze until completely done.

Serves 2-3 - about 2 1/2 cups

All recipes © Katie Kelly
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