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.
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)
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.