Blueberry Lemon Ice-cream

INGREDIENTS (Serves: 6)

1 ½ cup fresh or frozen blueberries
1 cup fresh blueberries to mix in at the end
1 cup raw, unsalted cashews
1 can (14.5oz) full fat coconut milk
⅔ cup agave syrup
1 Tbsp. vanilla extract
1 ½ Tbsp. freshly squeezed lemon juice
2 tsp. Lemon zest

STEPS

1. Soak cashews in room temperature water for 2 hours; drain and rinse after soaking;
2. Combine cashews, coconut milk, blueberries, agave syrup, vanilla extract, lemon juice, and lemon zest in a high speed blender until creamy or a stiff peak is seen;
3. Fold in fresh blueberries and transfer the mixture to a freezer-safe pan, cover, and let harden for 6 hours.

TIPS

1. The original recipe required a ice-cream maker, if you have a ice-cream maker go ahead and pour you mixture into the machine after step 2 and add fresh blueberry after the machine stops. Freeze for 3-4 hours.
2. There are a few tips to make ice-cream without a ice-cream maker:
3. Blend the mixture for longer time to get a thicker consistency
4. Replace milk with heavy cream or condensed milk
5. Freeze for longer time (~6 hours)

WELLNESS TIPS

1. Blueberry is known for its antioxidant effect and eye benefiting function with its rich anthocyanins content, which is an antioxidant
2. The anthocyanins component in blueberry may also benefit in blood glucose control by increasing insulin sensitivity.
3. Other than that blueberry is high in vitamin C, vitamin K, manganese, and fiber

Recipe adapted from: https://www.crowdedkitchen.com/blueberry-lemon-lavender-ice-cream-vegan/#tasty-recipes-1568-jump-target