Blueberry coconut ice cream

    3 hours 20 min

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

    1 person made this

    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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    Reviews in English (2)


    I love the idea of this ice cream but not so much the execution. It is not sweet enough as written and there is something off about the texture- not quite the creaminess I would expect from ice cream. Needs some tweaking.  -  22 Jun 2017  (Review from Allrecipes US | Canada)


    Great idea but needs some adjusting. We found that the blueberry flavor didn't come thru quite enough as is. Maybe next time, we will up the amount of blueberries from what I already used which was 2 cups (1 cup blended and 1 cup whole). I also added about 1/4 cup powdered sugar just before churning to up the sugar content. Maybe upping the honey to a 1/4 cup and not using the powdered sugar would be just right.  -  10 Jul 2015  (Review from Allrecipes US | Canada)