By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.
I question my wisdom.
While most parts of the U.S. were experiencing record lows on Monday and Tuesday, I was making ice cream. Vegan “ice cream”, to be exact.
For example, our high on Monday was a balmy -12 degrees F (yes, our HIGH). At least, I think that’s what it was. Our outdoor thermometer gave one last gasp before expiring sometime that morning and hasn’t recovered since.
You’d think that with temperatures so low that boiling water freezes before it hits the ground, I’d choose warm, savory dishes with lots of extra heat. Not this dietitian! After making roast duck with wild blueberry sauce earlier this week, I wanted to go with something simpler. How about a five-ingredient raw ice cream that takes five minutes to prepare?
I mentioned in my last post that the Wild Blueberry Association of North America (WBANA) is sponsoring the most recent Recipe Redux contest. I couldn’t pass up another opportunity to use these sweet little gems again. Besides being packed with more intense flavor and twice the antioxidants as regular cultivated blueberries, wild blueberries have less water (and so won’t make your foods soggy!) and can be used in sweet and savory dishes alike. Just check out the wide variety of dishes the awesome Recipe Redux-ers have created at the bottom of this post.
After all my chat about wild blueberries, you may be wondering how to find them in the stores. A few tips: Look for “Wild Blueberries” on the front of the package or “wild” in the list of ingredients on the back of a frozen package (this link shows you which grocery stores carry them). You’ll notice that wild blueberries are smaller than regular blueberries. That’s because wild blueberries are lowbush varieties that are never planted and are harvested commercially only in in the fields and barrens of Maine, eastern Canada and Quebec. They’re the same berry that existed over 10,000 years ago. Pretty cool, right?
Fresh ginger and lemon zest add the perfect punch to this sweet ice cream. Serve with a warm baked dessert to enjoy the ultimate treat (and to perhaps take the chill off). Try it on its own, or even over oatmeal for a breakfast you won’t forget.
Of course, in my zeal for making another wild blueberry dish, I could have chosen something less … frozen. As for the reason why I would make ice cream during one of the record-breaking coldest days on record (and savored it all, no less)? The only explanation I can give you is this:
Wild Blueberry Vegan “Ice Cream” with Ginger & Lemon
Prep Time: 5 minutes
Keywords: raw dessert vegan ginger lemon
Ingredients (2 cups)
- 1-1/2 cups wild blueberries, frozen
- 2 medium ripe bananas, cut into 1/2-inch slices and frozen
- 1 teaspoon fresh ginger, peeled and grated
- 1 teaspoon lemon zest
- 1/2 cup almond milk
Place first four ingredients into a blender or food processor and pulse until chunks are pea-sized. Add almond milk and blend until smooth.