Blueberries and Cream Ice Cream

This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with blueberries, instead.

This recipe does not require the blueberries to be strained because the seeds are so small.

Although I love the flavor and texture of this ice cream, my digestion doesn't. This might be because of the blueberries, like I used to be sensitive to strawberries. On the other hand, it might be because the seeds are still in the mixture. I need to experiment more to know for sure.

Ingredients

• 1 + 1/2 cups fresh ripe blueberries (about 8-10 ounces)
• 1 cup Coconut Cream
• I prefer the "Aroy-D" brand coconut cream because it doesn't have guar gum
• Prepare the cream according to the vegan coconut vanilla recipe
• Dairy alternative: heavy cream
• 1/3 cup Sugar
• I prefer organic cane sugar
• 1 teaspoon agave syrup
• Alternative: corn syrup
• 1 teaspoon lemon juice
• Just a portion of a freshly squeezed lemon

Instructions 

1. Prepare the fruit mixture
1. In a medium bowl, smash the blueberries with the back side of a fork.
2. Mix in the sugar, agave syrup, and lemon juice 
3. Allow the mixture to sit for at least 5 minutes, stirring occasionally
2. Pour the mixture into the CREAMi pint(s).
3. Add the coconut cream up to the "max fill" line 
4. Mix until well combined
5. Freeze for 24 hours
• You may want to stir the mixture every hour or two until well-suspended (usually about 3-4 hours) otherwise the fruit will settle to the bottom of the pint resulting in a non-uniform flavor
6. Spin as "ice cream"
7. Serve and enjoy!

Notes

I used to swap step 2 with a step comprised of 3 and 4. However, I was always guessing as to how much coconut cream to add and ended up with excess. Pouring the fruit mixture into the pint first allows me to add just enough coconut cream and still have the same final product.