Mustikka-kardemummajäätelö ja suolainen kinuskikastike
I am just packing for my summer trip to Berlin. I can’t wait to get back there! I have a huge list of restaurants and cafes to visit. As long as I don’t mind eating breakfast twice a day I should just about manage to visit them all. Before I go though, I have to post another aquafaba ice-cream recipe. I had such great feedback on my Vegan Black Forest Ice cream I had to give another flavour a try. The recipe below is almost exactly the same as before. However this is a blueberry cardamom version, a combination match made in heaven. I have also rippled the ice cream with salted caramel sauce and some crunchy pecans. I can’t decide which is my favourite, the blueberry version is almost sorbet like, where the black forest cherry is a little more indulgent.
Add the cashews, lime juice, 300 g of the blueberries, chopped banana, cardamom and maple syrup to a food processor or blender. If you prefer to limit the amount of sugar, feel free to leave out the maple syrup. Blend until completely smooth, this make take a little time, but you want the mixture to be smooth or your ice cream will be grainy. Set to one side.
Pour the chickpea juice into a spotlessly clean bowl, add the cream of tartar and whisk until you have stiff peaks. Add the vanilla and then the sugar bit by bit. It is super important you whisk the aquafaba until super thick or the ice cream will be too runny. It usually takes 8 – 10 mins on high using my KMix.
Fold the blueberry mixture, along with the remaining blueberries, into the aquafaba, trying not to knock out too much of the air.
Pour into your freezing container, I used an IKEA loaf tin measuring 32 cm x 13 cm. Drizzle the salted caramel sauce onto the ice cream and lightly stir to create a marbled effect. Sprinkle with the chopped pecan pieces.