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!
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
- 1 cup soy milk
- 1 tbsp lemon zest
- 1/2 cup homemade aquafaba
- 1/4 cup sugar
- 1/4 tsp xanthan gum
- 1 tbsp butterfly pea tea
- 1 tsp homemade vanilla extract
- optional: homemade vegan meringues
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.