butterfly pea flower tea-infused blueberry ice cream
After I took these photos, I ate this magically-hued ice cream for breakfast... no lie.
And as it's packed with antioxidant-powerhouse blueberries and mineral-rich cashews, why not? (Ok, this recipe does use a hefty amount of coconut cream, so it's probably not ideal if you are on a low-fat or low-calorie diet... but it is the key to making this ice cream actually, you know, creamy.)
While other blueberry ice creams are more of a reddish-purple in color, this ice cream gets its cooler hue from butterfly pea flower tea (pictured in the top-right corner of the photo, with the dried petals sprinkled about). Native to Thailand, butterfly pea flower tea is rich in anthocyanins, chemical compounds that likely possess anti-inflammatory, anti-carcinogenic, and obesity-controlling properties. Its taste is very mild and slightly sweet, making it a versatile ingredient for foods and beverages. However, if you don't have any, you can still make this recipe by substituting water (or get creative with another mild-tasting tea)!
(Want to try butterfly pea flower tea? I'll be doing a tea giveaway through the VLGL Instagram account; follow @VLGL_cooking for details and opportunity to enter!)
RECIPE: Butterfly Pea Flower Tea-Infused Blueberry Ice Cream
(makes approximately four servings)
- 2 teaspoons butterfly pea flower petals (omit or substitute another mild-tasting tea, if desired)
- 1 cup water
- 1 1/2 cups fresh or frozen blueberries
- Juice from 1/4 a fresh lemon
- 1 cup raw cashews (soak for at least 3 hours if you have a weak blender)
- Cream from two 13.5 ounce cans of coconut milk (refrigerate the coconut milk for at least 24 hours and scoop the solidified cream from the top)
- 1 tablespoon coconut oil
- 1/8 teaspoon of pure stevia extract powder (read about the benefits of stevia here)
- Boil the cup of water and steep the butterfly pea flower petals for 10 minutes.
- Pour the tea into a pot with the blueberries and lemon juice. Place the pot on the stove, and bring just to a boil, and then remove from the heat source. (Traditional blueberry ice cream recipes boil the blueberries until they burst; however, as cooking fruits raises their glycemic index, this method enhances the blueberries' flavor just enough to make the ice cream delicious without over-compromising the sugar content.) Let cool completely.
- Pour the blueberry/tea mixture, cashews, coconut cream, coconut oil, and stevia into a blender. Blend until completely silky smooth.
- Transfer to an ice cream maker and freeze until "soft serve" consistency is reached. Devour immediately, or place in the freezer for a more traditional ice cream texture.
Serve with love.