Makes About 1 Quart
Everywhere I turn, food manufacturers are adding “blue raspberry” to their flavor lineups. Since it is nothing more than blue food coloring and sugar, I decided to create this sweet and lightly creamy dessert that highlights the taste of all-natural blue(berry)-raspberry.
3/4 to 1 cup blueberries (optionally pureed and strained)
3/4 to 1 cup raspberry puree (about 8 ounces raspberries, pureed and strained)
1 (14-ounce) can full-fat coconut milk or coconut cream
1/2 cup sugar (can substitute agave nectar)
1 teaspoon lemon juice
1. Put the berries, puree, coconut milk or cream, sugar, lemon juice, and gum (if using) in your blender and blend until smooth.
2. Refrigerate the berry mixture for at least 1 hour. Ensure that you have frozen the insert for your ice cream maker for at least 24 hours, if directed in the manufacturer’s instructions.
3. Churn the berry mixture in your ice cream maker according to the manufacturer’s instructions.
4. Pack the soft sherbet into a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream. If it becomes too solid, let it sit at room temperature for 10 minutes before scooping.
No Ice Cream Maker?
Freeze the chilled mixture in ice cube trays. When ready to eat, pop out the cubes and blend in a food processor or high-powered blender until smooth. It will be crumbly at first, but will soften and ball up as it blends.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.