Vegan Naturally Blue Lemon Ice Cream With Aquafaba

This naturally blue lemon ice cream is naturally colored with butterfly pea tea! And even if it’s vegan, the ice cream is so creamy because it’s made with whipped aquafaba!

Vegan Naturally Blue Lemon Ice Cream With Aquafaba

I’m still intrigued by the dark ink blue of butterfly pea tea! It’s so easy to dye food naturally blue with butterfly pea flowers – easier than making homemade natural blue food coloring with red cabbage – and it has no taste whatsoever! That’s great because it doesn’t overpower other flavors. The ice cream is flavored with lemon zest – no lemon juice – because natural food coloring is ph-sensitive.

The naturally blue lemon ice cream is refreshing, lemony and not too sweet (feel free to add more sugar if you want) – perfect for sweltering hot summer days! The vegan ice cream is nut-free, cashew-free and coconut-free: it’s made with soy milk and homemade aquafaba. And because of the vegan aquafaba whipped ‘cream’ the ice cream is so creamy and delicious!

 

Vegan Naturally Blue Lemon Ice Cream With Aquafaba
Vegan naturally blue lemon ice cream & homemade vegan meringues naturally colored with butterfly pea, blackberries and raspberries

 

Vegan Naturally Blue Lemon Ice Cream With Aquafaba

Ingredients:

 

Vegan Naturally Blue Lemon Ice Cream With Aquafaba

Directions:

Cover one bag of butterfly pea tea with boiling water and let it steep for about 5 minutes. Using an electric mixer, beat aquafaba, sugar and xanthan gum until stiff. Then stir in the other ingredients and freeze the naturally blue lemon ice cream in an ice cream maker.

Vegan Naturally Blue Lemon Ice Cream With Aquafaba

24 thoughts on “Vegan Naturally Blue Lemon Ice Cream With Aquafaba

  1. I’ve never seen butterfly pea tea – where can you get it (in Oz). I make icecream like this, but instead of just soy milk, I emulsify 1/2 cup soy milk with cup of neutral vegetable oil to make soy cream, to fold into aquafaba for creamy icecream without an icecream machine. I want to try making lemon flavour from non acidic lemon murtle leaves soaked in the milk to extract the flavour.

      1. The emulsification turns the combination into a cream replacement. It helps hold air ands makes ice cream creamier than adding them separately.

  2. Oh my gosh! I feel so out of the loop! What the heck is butterfly pea tea and I have never even heard of aquafaba! I had better go and google all of this. Despite my ignorance, this ice cream looks very refreshing, and like something I would like to try on this very hot day! Thanks a bunch for sharing this unusual way to make ice-cream with us today at Fiesta Friday. 😀

  3. Wow! This is just out of the box. I haven’t ever heard of aquafaba. Your ice cream sounds so interesting & unique. I definitely got an instant refreshment by seeing the pictures. They sound so cooling & healing.What a recipe! I just loved it. I’m sure everyone at Fiesta Friday will be just as awed as me. Hope you have a great weekend ahead & thanks for sharing this recipe with us at Fiesta Friday💕

  4. oooohh, delicious! I had to click over to your recipe on aquafaba. I’ve never heard of that. How is that possible!! What a great nutrient rich alternative. 🙂
    Thanks for sharing on the Homestead Blog Hop. Can’t wait to see what you have for us this Wednesday.

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