What the heck is Blue Moon Ice Cream?
A few weeks ago, I was reflecting on some of my favorite childhood foods and asked my boyfriend if he remembered Blue Moon Ice Cream. He said no. The horror.
How could someone not remember Blue Moon?! This ice cream flavor was so unique and different, tasting like marshmallow but with a fruity twist. Also, sugar cookies kind of. And frosting? The flavor was hard to pinpoint, but a bowl of Blue Moon was always a light, refreshing treat that reminded me of summer.
With some research I learned that Blue Moon is a regional flavor, potentially originating in Milwaukee, Wisconsin (the true origins of the flavor are a mystery, you can read more about it here). Blue Moon is most commonly found in the Upper Midwest of the US, as well as in ERIE, PENNSYLVANIA (my hometown). I now understood why my Upstate New York raised boyfriend had never heard of this wonderful creation.
I had to make it for him!!!
6 Ingredient Vegan Blue Moon Ice Cream
This vegan ice cream requires only 6 ingredients, and you don’t need an ice cream machine to make it!
- Full-Fat Coconut Milk
- Vanilla Extract
- Lemon Extract
- Blue Food Coloring
A Few Notes
- Yes, this is going to taste like Coconut, but it isn’t a super overwhelming flavor.
- Please use the Full-Fat Coconut Milk! It makes it so creamy and delicious.
- If you do not stir frequently and vigorously between freezing sessions, the ice cream will get icy.
- This ice cream, like most homemade vegan ice creams, gets pretty hard after it has been frozen for several hours. You will need to thaw it before eating.
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
This vegan coconut-based version is made with 6 simple ingredients and does not require an ice cream machine!
- 2 cans Full-Fat Coconut Milk, chilled overnight in the fridge
- 1/2 cup Raspberries, blended into a puree (sub 1/2 tsp Raspberry Extract)
- 1/4 cup Sugar
- 1/2 tsp Lemon Extract
- 1/2 tsp Vanilla Extract
- Blue Food Coloring
- Refrigerate your 2 cans of Full-Fat Coconut Milk overnight (or at least a few hours). This helps the cream part separate from the liquid.
- Being careful not to shake the cans, open the chilled Coconut Milk. Scoop the cream part off the top and place it in a large mixing bowl. Pour the liquid into a separate container to save for smoothies.
- Using a hand mixer, whip the mixture for a minute or two until light and fluffy. You can also use a whisk and get a good arm workout.
- Add in Sugar, pureed Raspberries, Vanilla Extract, Lemon Extract, and several drops of Blue Food Coloring. Whip the mixture again until everything is well combined.
- Transfer the mixture into an air-tight container and pop it into the freezer.
- Every 30 minutes for the next 4 hours, take the mixture out of the freezer, stir it really well, then put it back in.
- After 4 hours, your ice cream should be ready! You can keep it in the freezer longer, but the ice cream will get very hard and will require thawing before scooping.
Keywords: Blue Moon Ice Cream, Vegan Ice Cream, Coconut Milk