Blueberry Black Tea Ice Cream? How does that work? How does that taste? It actually tastes pretty good. I wasn’t so sure myself when I started to make it, but I was pleasantly surprised by the end result. Surprised enough that I think you will like it too. I hope you have an ice cream maker, you’re going to need it.
So let me tell you how I created the Blueberry Black Tea Ice Cream and how you can help me with a little something as well. I joined an 8 week food blogger bootcamp. Each week there is a challenge with some ingredients chosen by the bootcamp organizers. Not all of the ingredients are strictly paleo, but they are good quality, whole food ingredients. If you see me post some recipes that are not paleo compliant, don’t shun me, it’s part of my food blogger bootcamp challenge. With that aside, I would love your support. And by support, I mean I will need your votes. If you don’t have Instagram, then I will need for you download the app and create yourself an account. I personally love Instagram because I am a visual person and love seeing all the pictures along with all their information or posts. I think you will like it too, if you don’t already. Then I will need for you to follow myself and Progressive Nectar. Each week, Progressive Nectar will post all the participating bloggers recipes, and when they do you need to vote by liking/commenting on the recipe, and you need to vote for ME! The recipe with the most likes wins that week’s challenge and a prize. And here’s the best part, if I win that challenge, Progressive Nectar will pick a random commenter (You) and reward you with a prize too. I know how much you love me, and you know how much I love all of you, so help me win this!
The ingredients for this challenge were blueberry black tea, dried blueberries and a gluten free flour mix. I thought the biggest part of this challenge would be the blueberry black tea. Everything I thought of doing incorporated the dried blueberries and the gluten free flour. After pondering a little while longer I thought I might be able to pull off an ice cream using the blueberry black tea which would remove the biggest hurdle. Once I got that part figured out, I then had to figure out how to use the gluten free flour mix that I’m not familiar using. So I took a chance and created a blueberry lemon shortbread cookie to pair with the ice cream. I got to work, and let me tell you how nervous I was. I only had so much ingredient to work with. If it didn’t work then I was screwed! In the end the results were pretty good, and I was hugely relieved. Now the next challenge is, what you will think of it. I still have a little sweat on my brow over this, so don’t hold out on me, please let me know!
Blueberry Black Tea Ice Cream
- 2 Cups Coconut Cream (not coconut milk)
- 2 Tbsp Blueberry Black Tea (loose leaf)
- 2 Tbsp Maple Syrup (Grade B)
- 1 Tsp Vanilla Extract
- 6 Egg Yolks
- Heat the coconut cream over medium heat. The coconut milk will melt down and become a nice creamy milk.
- Once the coconut cream is nice and warm, add the Blueberry Black Tea and let it steep for about ten minutes, stirring occasionally.
- Remove the mixture from the heat and let it cool to room temperature.
- Add the maple syrup, vanilla and egg yolks to the mixture and whisk thoroughly.
- Using a strainer, pour the mixture into the ice cream maker, and let it run for 20 minutes. It will resemble a soft serve ice cream.
- You will need to freeze your ice cream container 24 hours prior to making this recipe.
- This recipe will yield two good size servings. Double the recipe if you want more.
- You will need to freeze the ice cream if you want it to be more firm once you have finished making it in the ice cream maker. But if you freeze for a long period of time, it will be solid, and you will need to let it sit for about ten minutes before trying to serve.
Blueberry Lemon Shortbread Cookies
- 2 Cups Gluten Free Flour
- 1/4 Cup Maple Syrup (Grade B)
- 6 Tbsp Kerrygold Butter, separated into 1 tbsp portions
- Juice from 1/2 Meyer Lemon
- 1/4 Tsp Vanilla
- 1/8 Tsp Sea Salt
- 1/3 Cup Dried Blueberries
- Preheat your oven to 350 degrees.
- Line your baking sheet with parchment paper.
- Combine the flour and sea salt, mixing thoroughly.
- Add the maple syrup, vanilla, lemon juice and mix thoroughly.
- Add the kerrygold butter to the mix 1 tbsp at a time, while mixing thoroughly.
- You should now have a crumbly ball of dough. Roll the dough out between two pieces of parchment paper to 1/2 inch thick. You can cut them into round shapes or bars, it’s all up to you. Poke and imprint your cookies with a fork and place on the lined cookie sheet.
- Bake the cookies for 12-15 minutes and let cool.