Nothing says “summer” more than ice cream and blueberries. When preparing the ice cream be careful not to let the mixture boil.
Ingredients
- ¼ cup ghee (or butter), melted plus additional for greasing pie dish
- 2 egg whites (reserve yolks for ice cream)
- ¼ cup maple syrup (dark/very dark)
- 1 teaspoon vanilla extract
- ½ cup coconut flour, sifted
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 13.5–ounce can full fat coconut milk
- 2 egg yolks
- 2 tablespoon maple syrup (dark/very dark)
- 1 teaspoon vanilla extract
- 1 pint blueberries
- 2 tablespoon maple syrup (dark/very dark)
- Lemon Juice from 1 lemon (about ¼ cup)
- 1 pint raspberries (optional)
Preparation
Preheat oven to 350°. Grease pie/tart dish with ghee/butter. Mix maple syrup, ghee, egg whites and vanilla extract in a large bowl. In a separate bowl, combine coconut flour, cinnamon, ginger, salt and baking soda. Add flour mixture to wet ingredients and whisk until smooth. Place in refrigerator for at least 30 minutes. Remove from refrigerator and press evenly into a pie/tart dish. Bake for 15 minutes, remove from oven and cool completely.
Heat milk, syrup and vanilla in saucepan over medium heat until simmering (do not boil). Temper egg yolks by adding 2 tablespoon (1 tablespoon at a time) of milk mixture while whisking. Add egg yolks back to milk mixture and whisk until mixture sticks to the back of a spoon. DO NOT LET BOIL. Cool by placing in a separate bowl and place in fridge. When cool, add to ice cream maker and follow instructions for desired ice cream texture.
Heat and simmer until blueberries break down about 3–4 minutes, smash blueberries with back of spoon and let cool completely.
Instructions
To assemble pie place a layer of ¼ cup Blueberry Swirl on the crust. Top with Vanilla Maple Ice Cream and swirl together. Top with raspberries and blueberry swirl. Freeze for at least 1 hour.
