Blueberry coconut ice cream

Blueberry coconut ice cream


1 person made this

About this recipe: This no added sugar blueberry coconut ice cream has a hint of lemon. It's a delicious way to use over ripe blueberries.

Cindy Anschutz

Serves: 6 

  • 350ml whipping cream
  • 235ml coconut milk
  • 145g ripe blueberries
  • 2 tablespoons honey
  • 1 teaspoon lemon extract
  • 25g unsweetened coconut flakes
  • 2 egg yolks

Prep:15min  ›  Cook:5min  ›  Extra time:3hr freezing  ›  Ready in:3hr20min 

  1. Blend cream, coconut milk, blueberries, honey and lemon extract together in a blender until smooth. Add coconut flakes and pulse 2 times. Pour mixture into a saucepan.
  2. Whisk egg yolks into cream mixture; bring to the boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with cling film, pressing it down so it touches the cream mixture. Place in the fridge until completely chilled, at least 3 hours or overnight.
  3. Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.

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