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, Caramel Cashew and Butter Brickle were better than Superman, Bubble Gum, Black Cherry and Blue Moon.
Given the very adult flavors of dairy-free ice cream on the shelves, I started seeing the same parenting pattern evolve here as well. “Don’t worry kiddo, chocolate and vanilla really are the best flavors…so many possibilities for embellishment…” Well, today I took matters into my own hands, plucked up some tastebud courage and tasted…really tasted…the Blue Moon ice cream.
The flavor is a bit hard to describe, but it is not fruity like I expected. It’s kinda bland, sweet, with a little almond, nutmeg and faint lemon…and very blue. I think my recreation is quite true to the real thing. I have a Cuisinart Ice Cream Maker which works great. It’s probably worth buying one. If you use it 5 times, you’ve spent as much on the equivalent amount in Tofutti pints…but the big blue grins alone would sell me anyway!Print
This dairy-free and egg-free blue moon ice cream is a Midwest favorite. The color is over the top, but the flavor is sweetly subtle.
- Put the marshmallows in a big microwave safe bowl (I have an 8 cup Pyrex that is perfect for this)
- Heat for 1-2 minutes, until soft and puffy.
- Whisk the soft marshmallows with 1/2 cup creamer until smooth. You may have to return the mixture to the microwave for another minute or so to get the marshmallows to fully melt into the creamer.
- Add the remaining 2 1/2 cups of creamer, nutmeg, lemon oil and enough blue color to do the job.
- Whisk until smooth and the marshmallows are all melted.
- Cool the mixture down in the freezer or refrigerator before pouring into an ice cream maker to freeze. I have a Cuisinart that is wonderful.
Lemon oil is not the same as lemon extract. Extract would produce a very artificial lemon flavor.
You can use plain dairy-free creamer, just add 1/2 cup sugar and 1 t. vanilla to the ice cream mix before churning.
If you can’t find any creamer, just use regular dairy-free milk of your choice, but add 1/2 cup sugar, 2 T. oil, and 1 t. vanilla to the mix before churning.
- Category: Dessert
- Method: Freezer
- Cuisine: American
Keywords: dairy-free ice cream recipe, dairy-free summer dessert