Homemade Blueberry Ice Cream

This recipe was given by Madison! It's a refreshing summer delight!

Allergy Information: Can be made top 9 free! Free of eggs, peanuts, tree nuts, wheat, soy, fish, shellfish, and dairy depending on if you substitute regular milk for another kind.

I recently made this recipe in the midst of school stress and not having to eat anything in between breaks of studying for finals. I cannot have normal ice cream because it has egg, so that makes me itchy and break out in hives. I wanted a perfect summer treat to help cool me down in the summer without having to feel left out.

Tools:

• A spoon

• A blender

• A big enough cup or bowl to mix in

• A storage container

• A serving dish

Ingredients:

• Frozen Blueberries

• Milk (you may substitute for a different kind of milk if you wish)

• Some agave or other sweetener (sugar, maple syrup, honey, etc.)

Instructions/steps:

1. Put your desired amount of frozen blueberries into a blender and pour the milk just enough to cover the blueberries.

2. Start mixing, after a few minutes of mixing, add a tiny bit of agave. You can add as much as you would like, but you won't need a lot.

3. After mixing in the agave, pour the blueberry mixture into a storage container big enough. You may need multiple containers depending on how much ice cream mixture you have made.

4. Chill in the freezer till it is the right ice cream consistency. Once the ice cream is set/ready, you can eat it out of the storage container or serve it in small bowls.

Madison's Bio:

Hey everyone! I’m Madison Moore, I am 16 years old and a Sophomore in High School and live in North Texas. I am allergic to Eggs, all Tree-nuts, Peanuts and some Legumes. I love to bake, read and hang out with friends!