Submitted by: Regina Galbick
Prep Time: 30 Minutes
Cook Time: 10 Minutes
This ice cream is a great summer treat. Light and fruity, it offers a pleasant diversion from the heavier, cream-laden ice cream flavors. Top with a few more fresh berries for a lovely presentation.
Place 10 silicone muffin cups in a muffin tin and set aside.
Place the blueberries, lemon juice and water in a small pot and bring to a simmer over medium heat. Lower heat to medium-low, cover the pot and cook until the mixture reduces to about 1-1/2 cups, stirring frequently. It should be fairly thick with very little juice (if any) at the bottom of the pot. Remove from heat, stir in the stevia to taste and allow to cool.
Meanwhile, place remaining ingredients in a high-speed blender and blend until perfectly smooth and silky.
Add the cooled blueberry mixture to the blender and blend again until combined. (NOTE: to create a blueberry swirl through the ice cream, remove about 1/3 cup of the blueberry mixture before adding it to the blender and set aside. Otherwise, simply add all the of the blueberry mixture to the blender now.)
Divide the mixture equally among the silicone muffin cups (store the reserved 1/3 cup cooked blueberries in the refrigerator for now, if using). Freeze for at least 4 hours or overnight. Once frozen, pop the hardened disks out of the cups and store in the freezer until ready to use.
When ready to make ice cream, withdraw about one “muffin” per serving. Cut each into quarters and place the chunks in a food processor, then process until the mixture resembles crumbs. Continue to process until it comes together in a ball. Press down and pour a ring of the reserved blueberry mixture over the ice cream in the processor. Pulse 2-3 times, just to incorporate the “swirl” into the mixture, but not enough to blend. Scoop and serve.
Can be stored frozen for up to 1 month.