06/22/2026
Blue butterfly pea flower ice cream is a stunning, naturally blue dessert made by infusing dairy or plant-based milks with butterfly pea flowers or powder.
You can make this unique dessert using either a churned ice cream maker method or a simple no-churn method.
We use a machine:
Base: 1.5 cups heavy whipping cream and 1.5 cups whole milk (or swap for creamy bases like coconut milk or condensed milk).
Flavor & Sweetness: 1/3 cup granulated sugar, 2 tsp vanilla extract or one vanilla bean, and a pinch of salt.
Add 1/4 cup of dried butterfly pea flowers or 2 tsp of butterfly pea flower powder.
Steep: Heat the milk, cream, sugar, vanilla, and salt in a saucepan over medium heat until the sugar dissolves. Remove from heat, stir in your butterfly pea flowers or powder, and let steep for 10-15 minutes.
Chill: Strain the mixture through a fine-mesh sieve. Cover and refrigerate for at least 2 hours or overnight.
Churn: Pour the cold base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Freeze: Transfer to an airtight container and freeze for at least 2 hours until firm.
This a fun one for July 4th, little kids absolutely love it!
