Blueberry Coconut Ice Cream Recipe

There’s something truly magical about making ice cream at home. This Blueberry Coconut Ice Cream Recipe is a celebration of summer’s bounty and family togetherness. Imagine the creamy richness of coconut milk mingling with the vibrant, tangy notes of fresh blueberries. It’s the perfect treat for a hot afternoon, best enjoyed with your loved ones in the bright, airy kitchen. What makes this recipe unique is its dairy-free simplicity and the exotic touch of coconut, making it a delightful choice for those seeking a bit of tropical flair. Let’s dive into this beautiful, sweet experience together!

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 6-8 hours (including freezing time)
• Servings: 6
• Skill Level: Easy

Ingredients

• 2 cups fresh blueberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of salt
• Toasted coconut flakes (for garnish)
• Fresh blueberries (for garnish)

Instructions

1. In a saucepan, combine the blueberries and sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries release their juices and the sugar dissolves.
2. Remove from heat and allow the mixture to cool slightly. Transfer to a blender and puree until smooth.
3. In a large mixing bowl, combine the blueberry puree, coconut milk, coconut cream, vanilla extract, lemon juice, and a pinch of salt. Mix well until smooth.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes, until you achieve a soft-serve consistency.
5. Transfer the churned ice cream to a lidded container and freeze for at least 4-6 hours, or until firm.
6. To serve, scoop the ice cream into bowls and garnish with toasted coconut flakes and fresh blueberries. Enjoy immediately!

Helpful Tips

Tips:

• For a smoother texture, strain the blueberry puree through a fine mesh sieve before mixing with the coconut milk.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for 45 minutes. Stir vigorously with a fork, then return to the freezer. Repeat every 30 minutes for 3-4 hours, until the ice cream is fully frozen and creamy.

Storage:

Store the ice cream in an airtight container in the freezer. It’s best enjoyed within 2 weeks.

Substitutions:

• Coconut milk and cream can be substituted with dairy milk and heavy cream if you’re not avoiding dairy.
• Maple syrup or agave nectar can replace sugar if you prefer natural sweeteners.

Pairings

This Blueberry Coconut Ice Cream pairs wonderfully with a crisp lemon shortbread cookie or a slice of fresh-from-the-oven blueberry pie. For drinks, consider a refreshing glass of iced mint tea or a cool lemonade to complement the tropical flavors.

At Zynahz, we believe that the kitchen is a place where love and creativity blend together to create beautiful memories. That’s why we’re excited for you to try this Blueberry Coconut Ice Cream Recipe and bring a touch of sweetness into your family gatherings. We would love to see your delightful creations, so don’t forget to share your results with us! Spread the joy by sharing this recipe with your friends and family, and stay connected with Zynahz for more delicious culinary adventures. Follow us on social media, and be sure to sign up for our newsletter to never miss an inspiring recipe.