Nothing beats homemade ice cream and our Blueberry Carob Chip Ice Cream sits high on the list of best ice cream recipes to make for whenever the craving strikes. Cooling, creamy and delightful, it brings together heavy cream, blueberry sauce, and homemade carob chips in a perfect trifecta. There is no refined sugar in this recipe. Maple syrup not only acts as natural sweetening agent but also drives the Australian Carob flavor in this luscious treat. You may leave the ice cream machine on the shelf as this is a no-churn one. You can have a batch whipped up and ready to freeze in minutes.
Start With The Best Ingredients
Any ice cream is only as good as the ingredients used to make it. For this recipe, our blueberry sauce and carob chips are the hallmark of its flavor excellence. This duo creates a luxurious, decadent taste that is so rich in flavor that your mouth will do a double take.
Secret Is In The Sauce
Making the blueberry sauce from wild Canadian Blueberries in carob syrup infuses it with a remarkable flavor that perfectly complements the rich ice cream base. The stunning visual appeal is an added drama. It absolutely elevates this frozen confection into a stellar ice cream that tastes fresh and that is excellent for any occasion.
Blueberry Carob Chip Ice Cream Details
This carob chip-studded frozen delight will turn every ice cream making novice to a connoisseur.
- To achieve that perfect firm and creamy consistency, please use organic whole milk and cream.
- Ice cream depends on high-fat content to create a creamy velvety texture that won’t get icy and gritty in the freezer.
- Make your carob chips in advance, at least one or two days before.
- Allow the blueberry sauce to cool completely before mixing it in.
RECIPE: Blueberry and Carob Chip Ice Cream
- 1 hand mixer
- 4 cups blueberries, puréed or mashed
- 1/4 cup The Australian Carob Co. Carob Syrup
- 1 tbsp lemon juice, freshly-squeezed
- 3 cups heavy cream
- 1 3/4 cups whole milk
- 1/4 cup pure maple sugar
- 2 tsp pure vanilla extract
- In a medium saucepan, working over medium heat, add the puréed blueberries, carob syrup, and freshly-squeezed lemon juice.
- Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15-20 minutes.
- Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold whole milk and maple syrup until fully combined, then fold in the chilled blueberry sauce and homemade carob chips.
- Transfer to ice cream containers or loaf pan and freeze until firm, five hours. We recommend 24 hours.
- Serve with fresh blueberries and extra homemade carob chips.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.