Cool Down With Blueberry Iced Cream

I’m not a big blueberry fan, but this quick, no-churn recipe presented by the wonderful ‘Cooking With A Wallflower’ seemed worth a try–and it really was. I’ll let Wallflower give you the recipe (which includes many beautiful pictures)–I’ll just add that 1) it really is important to cook the blueberries until they burst, as a blueberry jam is preferable in the finished product to whole frozen blueberries, and 2) this is very rich–small portions are more than enough! I also took the liberty of substituting rice flour for the cornstarch, and that worked just fine, with no affect to the flavor.

Here it is just out of the freezer.

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