Blue Moon Ice Cream
This ice cream tastes almost like fruity pebbles, which comes from a combination of vanilla, raspberry, almond, and lemon. A bit of blue spirulina or other natural blue food coloring gives it a beautiful appearance.
Servings 6
Calories 298kcal
Ingredients
- 1 cup half n half or cashew beverage
- 4 egg yolks use pasteurized eggs if you are concerned about raw egg (64g)
- 1 1/2 cups heavy cream or a 13.5 ounce can coconut cream for dairy-free
- 1/4 cup allulose 45g
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon stevia glycerite 3g
- 1/2 teaspoon lemon extract
- 1/2 teaspoon raspberry extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt 1/2 teaspoon kosher salt
- 1/8 teaspoon xanthan gum
- blue food dye natural optional (blue spirulina is a good option)
Instructions
- Add all ingredients except cream to a blender and blend until completely smooth. After blending, stir in the cream until smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions. Once churned, transfer to a freezer-safe container and freeze until set, about 3-4 hours.
Notes
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.7%
Nutrition
Calories: 298kcal | Carbohydrates: 4g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 211mg | Sodium: 145mg | Potassium: 125mg | Fiber: 0.05g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.4mg