Description
A refreshing and creamy dairy-free ice cream made with huckleberries, perfect for summer days.
Ingredients
Scale
- 2 cups Huckleberries (fresh or frozen)
- 2 cans full-fat Coconut Milk
- 1/2 cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 tablespoon Lemon Juice
- a pinch of Salt
Instructions
- Prepare the huckleberries by rinsing and sorting through them.
- Blend the coconut milk, maple syrup, vanilla, lemon juice, and salt until smooth.
- Mix in the huckleberries, folding gently to maintain texture.
- Chill the mixture in the refrigerator for at least an hour.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Freeze the churned ice cream in an airtight container for at least 4 hours.
Notes
For variations, consider mixing in other berries, nuts, or chocolate swirls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy-free, huckleberry, ice cream, vegan dessert, summer treat