There is nothing more delicious in the summer than wild blueberries grown in the U.P. They are sweeter and juicier than any other blueberries I have tasted. It is always a thrill when you come across some wild blueberries growing in the woods and get to pick them for yourself. And you are getting extra health benefits from the wild ones.
Although all blueberries have a high amount of antioxidants, wild ones contain more of the powerful antioxidant anthocyanin. Anthocyanin may be responsible for some biological activities such as preventing or lowering the risk of cardiovascular disease, diabetes, arthritis, and cancer. And it’s responsible for the beautiful blue color of the berries. If you are lucky enough to pick a bunch of blueberries, you can make some ice cream with them.
Have you heard of Aquafaba?
It is an exciting ingredient used in many vegan recipes. Aquafaba is the water left over when you cook chickpeas. You can cook the chickpeas yourself and save the water, or you can use the water from canned chick peas. Something amazing happens when you whip the Aquafaba in a mixer for about 10 minutes—it gets fluffy similar to a meringue created by egg whites! It increases five times in volume when you whip the chickpea liquid. For best results, you need to add a stabilizer. Cream of tartar works best.
Once the Aquafaba is whipped up and you’ve added the flavors you want, you freeze it to make great ice cream. Because Aquafaba is basically bean water, it contains very low amounts of calories, fat, protein, or carbohydrates. The ice cream is vegan, and the only fat or calories it contains are what you add to the Aquafaba, making it a great low-fat, low-calorie dessert. It is a soft ice cream and melts fast, so packaging it in small, one-serving containers to freeze works best.
Aquafaba Blueberry Ice Cream
1/2 cup Aquafaba
1/4 tsp. cream of tartar
1 cup blueberries
1/4 cup maple syrup
Put the Aquafaba and cream of tartar in the mixing bowl of a standing mixer. Using the whisk attachment, start on low speed, slowly increasing the speed until you reach high speed. (With a Kitchen Aid Mixer, whipping it on #8 works great.) Whisk the Aquafaba for 8 to 10 minutes until you have achieved a stiff consistency and it has increased in volume about 5 times.
While whisking the Aquafaba, put the blueberries and maple syrup in a sauce pan and heat on low until warm. Gently fold the blueberry syrup into the whipped Aquafaba. Put in small, one-serving containers (half pint containers work well). Cover and put in freezer for a couple of hours until completely frozen.
Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Vegan Cooking with Kids, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.
Reprinted with permission from the Summer 2019 issue of Health & Happiness U.P. Magazine, copyright 2019. All rights reserved.