This is an ice cream recipe that I’ve been making for ages…of course, pregan I used heavy cream. But I find it to be even more enjoyable using coconut milk! Putting a scoop of this ice cream with scoops of White Chocolate gelato and Strawberry Fields Forever, and you’ve got a tasty and patriotic dessert! Sprinkle with nuts and/or fresh berries…mmm, delicious! This recipe makes about 1 quart.
Ingredients:
2 C fresh or frozen (thawed) blueberries
3/4 C water
2/3 C agave nectar
1 C coconut milk (or about 1 can)
1 TBSP fresh lemon juice (about 1/2 a small lemon)
Directions:
1. In a medium saucepan, bring water, nectar, and berries to a boil. Turn down heat and simmer for about 1 minute. Remove from heat, set aside (for up to 30 minutes – the longer it steeps the richer the blueberry flavor).
2. Transfer berry mixture to a food processor or blender, and blend until smooth. Strain into a bowl, unless you want to keep the blueberry skins in there for a little texture. Add in coconut milk and lemon juice. Stir to combine.
3. Transfer to an ice cream maker an freeze according to manufacturer’s instructions. Move to a container and freeze for at least 1 hour to let it set up. This will stay good in the freezer up to 3 days.
Happy Freezing!
I see recipes like this, and I know that my destiny lies in an ice cream maker. I’ve got to get one. Especially for when I’ve got an excess of coconut milk – which is often. This looks great! Must make it out to the berry farm this weekend…
i’m not sure i’ve ever had blueberry ice cream but it sounds amazing! if i could get my hands on an ice cream maker i’d be a much happier gal.
Geez ladies! It’s time to just do it…get an ice cream maker!! 🙂 It was one of the best purchases I ever made. The one I use is by Cuisinart, $50…and I love it! And as Primate followers, you know there will be many more ice cream and sorbet recipes to come over the summer. Plus, I’m also going to start experimenting with frozen yogurt recipes…so you’ll definitely get your money’s worth..
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I was thinking about making blueberry ice cream the other day! This looks delicious!
A couple comments though…..a can of coconut milk generally holds exactly 1 3/4 cups. My many coconut dishes have enabled me to know this for a certainty =) Also, the water didn’t make the ice cream come out in any way icy? I always avoid any water in my ice cream making for fear of this!
Ok,so you caught me in another false estimation. I did use 1 can, and my eyes just guessed at just over a cup. I blame my poor math estimation skills. But thanks for keeping me on my toes! I can always count on you for that, eh?!
And the water did make it icier than say a gelato or the strawberry fields recipe, so if you’re not down w that, you can always use hemp milk or for uber creamy you could use all coconut…mmmm
Tisk tisk….you poor estimator you lol. I think I will in fact use some vegan milk instead of the water…..extra creamy isn’t a bad thing!
Why does this last in the freezer for only three days??
Hey Houston Diva! Well, it’ll keep longer, but it will lose it’s oomph of greatness since it’s completely fresh ingredients and there are no preservatives in it. Homemade ice creams won’t last as long as store-bought one. From past experience I’ve eaten ice creams a week or so later, and though edible (i.e. not spoiled or rotten)…they just aren’t as great, and I no longer desire them. So 3 days is about the length of fresh, tasty goodness, then it starts to die off over time.
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