Blueberry Coconut Ice Cream Recipes

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
• Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
• Stir in the alcohol, if using.
• Pour into a container and chill overnight.
• Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
• If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
• Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.

PALEO BLUEBERRY COCONUT ICE CREAM RECIPE

Steps:

• Place the blueberries in a small pan with a dash of water and the lemon juice. Cook over low heat and gently press the berries while cooking. Cook until most of the moisture has evaporated and you are left with a bright-colored mixture resembling jam. Remove from heat and allow mixture to cool completely.
• Shake the cans of coconut milk well and empty into a large bowl. Whisk the coconut milk until there are no lumps. Then whisk in the maple syrup and stevia (if desired).
• Place the coconut mixture into an ice cream maker and churn according to manufacturer's instructions.
• Transfer the churned ice cream into a suitable freezer container and swirl in the blueberries. Alternatively, you can add the blueberry mix to the churner if you want it thoroughly incorporated.
• Store covered in the freezer until needed.

VEGAN BLUEBERRY COCONUT ICE CREAM

Steps:

• Pulse flax seeds in a coffee grinder until finely ground.
• Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.
• Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

BLUEBERRY COCONUT ICE CREAM

Steps:

• Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.
• Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.
• 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.

VEGAN COCONUT BLUEBERRY ICE-CREAM

Steps:

• Blend together blueberries and sugar in a blender or food processor. Blend until smooth.
• Pass it through a sieve and set aside.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Remove water from chilled coconut milk (400 ml) and carefully scoop the cream into a mixing bowl.
• Using an electric beater, whip up the coconut cream on high speed until it's light and fluffy, or 4-5 minutes.
• Add the condensed coconut milk and whip on high speed for another 3-4 minutes.
• Add vanilla extract and fold gently. Add blueberry sauce and gently swirl to create a marbled effect.
• Transfer to a an airtight container and top with shredded coconut and chocolate chunks.
• Freeze for 4 hours or overnight.
• Keep ice-cream at room temperature for 3-4 minutes, to make it easier to scoop. Serve in waffle cones or cups! Enjoy!
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

VEGAN 3-INGREDIENT COCONUT AND BLUEBERRY ICE CREAM

Steps:

• Add all ingredients to a food processor.
• Pulse until relatively smooth and creamy, about a minute or two.
• Line a loaf pan with parchment paper. Add ice cream in an even layer, cover and freeze.
• For soft serve consistency, eat immediately or freeze for an hour or so. For a hard scoopable ice cream, freeze for 3-4 hours.

KISS BLUEBERRY COCONUT ICE CREAM (DAIRY FREE)

Steps:

• In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
• Let blueberries cool at least 5 minutes.
• In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
• Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
• If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer's instructions.

10 BEST CUISINART ICE CREAM RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cool treat in 30 minutes or less!

BLUEBERRY, COCONUT & LIME ICE CREAM

Steps:

• Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
• Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
• Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.