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The Greatest Combo

What is it about blueberries and lemon that make such a great combo? Maybe it's the sweetness from the blueberries mixed with the bold, tart flavor profile that comes from lemons. Regardless, we love it. That's why for National Ice Cream Pie Day we created our own version of this classic dessert.

There are many ways to make ice cream pie, most of which are with a crust and layered with ice cream and other various ingredients. We chose to make our variation crustless, with the lemon vanilla ice cream as the base, swirled with fresh blueberry sauce, and topped with our vegan Lemon Ginger Turmeric LivBar. We were inspired by our Blueberry Vegan Cheesecake we have created in the past, using similar flavors and almost identical blueberry sauce - just with a few tweaks.

 We love how versatile blueberries are - they can be made into syrups, go in smoothies, sauces, perfect sweet pop for salads, and so much more. They're considered one of the greatest superfoods of all time, with multiple antioxidant compounds that aid in great health. Just a few of the many reasons why we use them in our Blueberry Vanilla Kale LivBar.  What is your favorite way to use blueberries?!

Blueberry Lemon Vegan Ice Cream Pie

Ingredients 

Blueberry Topping

  • 1 dry pint fresh blueberries
  • 1tbsp lemon juice
  • ½ tbsp maple syrup
  • ½ tbsp arrowroot starch 

Ice Cream Filling

Topping

Directions

  1. To make the blueberry topping, combine blueberries, maple syrup, and lemon juice into a small saucepan over medium-low heat. Allow the blueberries to cook down until it becomes syrup-like. Stir frequently.
  2. Whisk in the arrowroot starch and remove from heat to cool completely.
  3. Once the blueberry mixture has cooled completely, prepare your pie or tart pan by lightly greasing with neutral oil.
  4. Once your pan is prepared, take the vanilla ice cream out of the freezer and place in the microwave for 15-30 seconds to soften. Make sure to watch this as you don’t want it to melt. 
  5. Scoop the softened ice cream out into a bowl and pour in the fresh lemon juice. Mix until well combined.
  6. To assemble the ice cream pie, pour the ice cream into the bottom of the pan. Spoon the cooled blueberry mixture onto the ice cream, saving ½ cup for serving. Swirl the blueberries with a knife. Top with crumbled LivBar.
  7. Place in the freezer for 6 hours to overnight until completely firm. To serve, top with dairy free whipped cream, and the rest of the blueberry filling.

 

August 02, 2020 — LivBar Team