Unless you’re from the Midwest like me, you probably have never heard of Blue Moon as ice cream before. This actually has nothing to do with the beer, although I have to imagine they would both taste quite nice together.
No one really knows the true flavor of blue moon, but it always tasted quite fruity to me. I imagine someone just thought “hey, let’s try to mix ALL the flavors together” and just went with it. Which is exactly what I went with here, and the flavor is spot on.
A few tips: stir the ice cream a few times in the freezer. I didn’t do this and it ended up a bit icy. The meringue will flop when you add it to the coconut milk but that’s ok, it will still add texture and size to your ice cream. I like Wilton sky blue coloring but you can use any blue coloring that works for you.
• 3/4 cup aquafaba
• juice from 1 small lemon
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp raspberry extract
• 2 drops almond extract
• 1/8 tsp Wilton sky blue
• 1 can coconut milk
1. Beat aquafaba in a clean metal bowl until peaks are soft and add lemon juice to stiffen peaks. Slowly add sugar 1 tablespoon at a time, beating 30 seconds between each addition. Peaks should be stiff and mixture should look like marshmallow fluff when you are done.
2. When all the sugar is incorporated, add extracts and food coloring and beat for another minute or so.
3. In a separate metal bowl, pour out the can of coconut milk. Add the meringue and stir until everything is thoroughly mixed (the meringue will deflate.) Freeze for several hours until solid, stirring occasionally.