This vegan blue moon ice cream recipe will be the highlight of your summer. It’s easy to make and doesn’t require an ice cream maker. Plus, it’s blue hue makes it the perfect choice for your 4th of July celebrations. Makes 12 servings.
What is blue moon ice cream?
Blue moon ice cream is a mysterious blue-colored ice cream that is popular in parts of the Midwest. It can be found in ice cream places all over the state of Wisconsin. It’s definitely a childhood favorite for many kids around here.
I mean, what kid could resist blue ice cream? It eventually loses its appeal to adults, but every now and then, nostalgia wins and even the grown ups order a bit blue scoop.
Blue moon ice cream also happens to be one of the three flavors that are combined to make superman ice cream.
Where did blue moon ice cream originate? The blue moon ice cream flavor was apparently created in Milwaukee, but there’s no real evidence to support that. But, based on is popularity around the Midwest, it doesn’t surprise me.
What flavor is blue moon ice cream?
Blue moon has always been considered a mystery flavor, and for good reason. It’s hard to pin point what the flavor is, and the recipe varies from between ice cream makers.
There are a lot of people that think blue moon ice cream is almond flavored, but after testing the recipe with raspberry and lemon flavor, I would have to disagree.
After doing a bit of online research, the consensus seems to be raspberry and lemon with a hint of vanilla.
Since I used a base of coconut milk, I found that the coconut and vanilla overwhelmed the flavors of raspberry and lemon, so I decided it was best to leave out the vanilla and use a little more of the other two flavors.
Here’s what you’ll need to make it
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Freezer friendly container
How to make vegan blue moon ice cream
First, make sure you coconut milk is chilled. I like to put my cans in the fridge the day before I’m going to make ice cream. The fat will solidify and you’ll be able to open them upside down and easily pour off the coconut water.
Whip your coconut cream. In a large bowl, whip your coconut cream with an electric mixer until it’s light and fluffy. It should resemble whipped cream.
Add the sweetened condensed milk. Try your best to keep the air in the whipped coconut cream. Gently folding it in is your best option.
Add the mystery flavors and make it blue. Gently stir in one tablespoon of raspberry extract, one tablespoon of lemon extract and some blue food coloring until you get the color you want.
Tips for making vegan blue moon ice cream
- I recommend using gel food coloring. It’s more concentrated and you won’t have to add as much liquid to achieve your desired results.
- Try to use the best canned coconut milk you can find. I prefer Aroy-D coconut milk because there are no additives. It’s just coconut milk. If you can’t find that, try to find one with the least amount of ingredients.
More from The Supper Club Series
More dairy free desserts
- Coconut cupcakes
- Chocolate chip cookie bars
- Dairy free pumpkin pie
- Microwave fudge
- Strawberry rhubarb pie
Blue Moon Ice Cream | This no churn, vegan ice cream recipe will be the highlight of your Wisconsin summer. Plus, it’s perfect for the 4th of July. #vegan #nochurn
- 2 cans coconut milk, chilled in the fridge overnight
- 1 11.25-ounce can sweetened condensed coconut milk
- 1 tablespoon raspberry extract
- 1 tablespoon lemon extract
- 1 pinch coarse salt
- Blue food coloring
- Open coconut milk cans and drain the coconut water that has separated.
- In a large bowl with an a electric mixer, whip coconut cream until light and fluffy.
- Fold in the sweetened condensed coconut milk, raspberry extract, lemon extract and pinch of salt.
- Add food coloring, and gently stir until color has evenly distributed.
Keywords: easy, dairy free, no churn, vegan
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