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Recipe for  dairy-free blueberry vinegar ice cream


  • 1 1/2 cups blueberries, fresh or frozen and thawed
  • 2 tbsp blueberry vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup maple syrup
  • 2 cups plain non-dairy milk such as full fat coconut milk.
  • 1 1/2 tbsp arrowroot
  • 1 tbsp fresh mint leaves, finely chopped


This ice cream base begins with much the same procedure as making freezer jam. Place the blueberries, vinegar, sugar, and maple syrup in a medium saucepan, and set over medium-low heat. Cook until the berries burst and stew happily in their own juices for ten to fifteen minutes.

In a separate bowl, beat the arrowroot and non-dairy milk vigorously until its a loose paste, double-checking that there are no remaining lumps before pouring the mixture into the pan of stewed berries. Stir well to incorporate, and turn up the heat to medium. Stir periodically until the mixture comes to a boil; then turn off the heat. Arrowroot prevents ice crystals forming in homemade ice cream.

Stir in the fresh mint, sit a lid on the pan, and leave undisturbed until it cools to room temperature, allowing the mint to infuse. Transfer the whole mixture to your blender and thoroughly purée. Strain to remove any bits and reserve the juice.

Chill in the fridge for at least three hours before churning in your ice cream machine according to manufacturer's instructions. Scoop the soft ice cream into an airtight container, and let it further solidify in your freezer for at least three hours before serving.

  • sugar, white wine vinegar, glucose syrup, natural colour: aronia, natural flavour, antioxidant: potassium metabisulphite.

Blueberry Vinegar