Blue Moon ice cream is a Midwest favorite among kids, and has a cult-like following among adults as well. When I was growing up, the chance to actually pick Blue Moon for my cone came along just about as often as a Blue Moon. With four kids and lots of dribbly cones to manage, my parents limited us to flavors they actually wanted to lick. I’m probably the only kid to who truly believed that Butter Pecan, Chocolate Almond, Carmel Cashew and Butter Brickle were better than Superman, Bubble Gum, Black Cherry and Blue Moon.
Blue Moon Ice Cream
- 3 cups plain soy creamer (about 1 1/2 pints)
- 20 regular marshmallows (about 1/2 bag)
- 1/3 cup sugar
- 2 T. oil (soy, avocado, canola, coconut would be fine)
- 1 teaspoon vanilla
- a pinch of nutmeg
- 1/8 teaspoon lemon oil
- Blue food coloring ( I used Amerigel color in sky blue)
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrexthat is perfect for this)
- Heat for 1 minute, until soft and puffy.
- Whisk the soft marshmallows until smooth, then slowly pour in the soy creamer and sugar.
- Microwave for another 3-5 minutes, stirring every so often, until the creamer is hot but not boiling.
- Stir in the nutmeg, vanilla, lemon oil and enough blue to do the job.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart ice cream maker that works pretty well.