Lemonade Ice Cream with Blueberry Sauce

In honour of sweet Tooth tuesday I put a little something special together today...LEMONS and BLUEBERRIES!! This combo is delightful and refreshing and since I spent most of the day outside in the garden it was just what I craved!

I made the lemonade ice cream on the weekend but it turned out very soft so I had to throw it in the freezer for a few hours and I forgot about it until this morning. It is still more like sorbet which is fine by me :)

Here's how I made the icc cream:

1 cup of non-dairy milk (I used almond)

2 tbsp arrowroot powder

1 1/2 cups lemonade

2 cups soy creamer

1/3 cup organic cane sugar

1 tbsp vanilla extract

Combine 1/4 cup of the non-dairy milk with the arrowroot powder in a bowl to thicken.

In a saucepan on low heat stir together the lemonade, soy creamer, remaining 3/4 of the non-dairy milk and sugar, stir until it boils then remove from heat and immediately add the arrowroot mixture. Stir and the liquid will thicken. Then add vanilla and stir, Place bowl in the fridge until completely cooled (2-3 hours). Freeze according to your ice cream maker instructions. Or if you don't have an ice cream maker put the liquid in the freezer and remove every 30-45 mins to fluff up with a fork, repeat for a couple hours until reaching a desired consistency.

And the blueberry sauce

2 cups of fresh or frozen blueberries

1 tbsp water + 1 tsp cold water

2 tbsp sugar

A dash of salt

1/2 tsp carnstarch

1 1/2 tsp lemon juice

1/4 tsp vanilla extract

Combine blueberries, 1 tbsp of water, sugar and salt in a saucepan on low heat until sugar dissolves. Bring to a boil then reduce heat and simmer without a lid for 5-8 minutes until the blueberry skin breaks.

In a bowl mix the cornstarch and 1 tsp cold water together and stir until smooth. Add to the blueberry sauce then bring to a boil and stir until thick (approx. 2 mins). Remove pan from heat and add lemon juice and vanilla. Allow sauce to cool then top ice cream of choice!

Have a sweet day!