Blueberry Coconut Ice Cream Food

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 ICE CREAM

Steps:

• Combine blueberries and coconut milk in a bowl and blitz in a food processor or with an immersion blender until you reach desired consistency.
• Add sugar and continue to blend, to taste.
• Serve immediately, or freeze until set to desired consistency (not longer than 3 hours for best results).

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.

3 INGREDIENT NO-CHURN BLUEBERRY COCONUT ICE CREAM

Steps:

• Refrigerate the coconut cream overnight so that it's completely firm when ready for use. If there is liquid left in the can, do not use it for this recipe
• Add the blueberries, bananas, and coconut cream to a food processor. Blend until completely consistent
• For a soft-serve rendition, serve immediately in small bowls or waffle ice cream cones
• If you prefer your ice cream more firm, pour into a tin container, and freeze for 1-2 hours to allow the ice cream to firm up a bit more. Then scoop onto a bowl or cone!
• Enjoy with your favorite toppings! Some of ours include chia seeds, coconut shreds, or fresh blueberries
• Store the leftovers in a freezer safe air-tight container

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.

BLUEBERRY DREAM ICE CREAM WITH COCONUT MILK

Steps:

• In a food processor, combine blueberries and maple syrup. Blend until smooth. Run mixture through a strainer to remove excess liquid, and reserve the purée. Set aside.
• Combine coconut cream and vanilla bean in a large mixing bowl and beat using a hand mixer on medium speed until thick. Stir in any additional mix-ins.
• Spoon 1/3 of the coconut mixture into a cake tin and smooth evenly. Spoon a few dollops of the blueberry mixture randomly on top and use a chopstick or tip of a knife to swirl. Repeat layers twice. Freeze for 4 hours. Thaw for 15 minutes before scooping.

BLUEBERRY COCONUT ICE POPS

Steps:

• In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.
• In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.
• Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
• Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.

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.

COCONUT MILK ICE CREAM WITH FRESH BLUEBERRIES

Steps:

• In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
• Remove from heat and put in a glass container. Let cool.
• If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
• If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
• When ready to serve let set for about 10-15 minutes until soft enough to handle.

BLUEBERRY ICE CREAM (DAIRY FREE, PALEO)

Steps:

• Bring blueberries, maple syrup, and salt to a boil in a medium pot. Turn down heat a bit and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
• For optional gelatin: Combine 1 TBS of gelatin with 1/4 cup boiling water and whisk until gelatin is completely dissolved.
• Add blueberries mixture, coconut milk, vanilla extract, and optional gelatin to blender. Process until creamy smooth. Place into fridge until very cold, overnight is best.
• Pour into ice cream maker (like this one) and process according to manufacturer's instructions.
• Serve immediately as soft serve. OR place into freezer safe container and freeze until firm enough to scoop. (I like to firmly press a piece of parchment paper over the top of ice cream to help avoid freezer burn.)

COCONUT BLUEBERRY ICE CREAM

Steps:

• Make the cashew milk, cashew butter and blueberry jam first, then combine the elements

VEGAN BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM (GLUTEN-FREE)

Steps:

• Add ingredients (Thai coconut milk, organic coconut sugar and frozen blueberries) in the order above to your Vitamix blender. Liquids first, then powder and frozen items.
• Blend on high for 40 seconds and stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
• Fold in lemon zest after the ice cream has finished blending.
• Serve immediately and enjoy!

BLUEBERRY COCONUT ICE CREAM WITH DARK CHOCOLATE BITS {DAIRY-FREE}

Steps:

• Place blueberries and sugar in a saucepan over medium heat. Stir, crushing blueberries allowing the juice and heat to dissolve the sugar. Once sugar is dissolved remove from heat to cool for 5 minutes.
• Combine the blueberry mixture, and the two coconut milks in a blender and puree until fully liquefied. NOTE: mixture can be strained through a fine mesh strainer if desired to remove specks of blueberry skins.
• Place mixture in a sealed container into the refrigerator to cool fully for at least 2 hours or overnight.
• Chop the chocolate bar into very fine pieces. My method: chop diagonally into thin strips and then chop again in the opposite direction leaving very small pieces. Set aside.
• Pour the blueberry mixture into an ice cream maker* and process according to manufacturer's instructions. When the mixture is almost finished, pour in the chocolate bits, allowing them to mix into the ice cream. Remove the mixture, scooping it into a freezer-proof container and allow to chill until it fully hardens.

BLUEBERRY BANANA ICE CREAM

Steps:

• Place banana pieces on a tray in a single layer and freeze overnight.
• Just before serving, place the frozen banana slices, frozen berries, and coconut milk or yogurt into a food processor and pulse until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms. You can add a touch more milk/yogurt to help it process better, but remember that the more liquid you add, the softer the end result will be.
• If desired, add a tablespoon of maple syrup and a squeeze of lemon for flavor brightener. Scoop into bowls and serve immediately. The ice cream doesn't refreeze well, but it's fast and easy to put together if you have the fruit pre-frozen, so making it fresh shouldn't be a problem.

BLUEBERRY ICE CREAM

Steps:

• Freeze ice cream bowl for 24 hours.
• Combine blueberries and sugar in a medium sized saucepan over medium heat. Do not cover but mashed blueberries with spatula and stir until sugar dissolves, about 5 minutes.
• Removed from heat and pour into a large bowl. Stir in half-and-half and cream. Cover and refrigerate for at least 2 hours.
• Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
• If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.

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.

BLUEBERRY ICE CREAM (KETO, DAIRY-FREE)

Steps:

• Finely grate zest from lime and squeeze juice into a medium saucepan.
• Place the cream layer from the canned coconut cream in a mixing bowl and whip until stiff peaks form.
• Pour the liquid part of the coconut cream into a saucepan with lemon juice.
• Stir in sweetener, blueberries, and low-carb milk.
• Heat to boiling then cook, stirring occasionally, on gentle boil about 4 minutes.
• Remove from heat and whisk in xanthan gum, if using. Allow to cool a bit, then fold in whipped coconut cream.
• Place mixture in refrigerator or ice bath until well chilled.
• Process in ice cream maker according to manufacturer's directions.

BLUEBERRY COCONUT ICE CREAM

Steps:

• Add all ingredients to a blender and blend until very smooth and creamy.
• If you are using fresh blueberries, pour mixture into a shallow container and freeze.
• If you are using frozen blueberries, serve immediately.

BLUEBERRY COCONUT ICE CREAM

Steps:

• In a bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, vanilla and salt. Refrigerate for a couple hours or until completely chilled.
• In a small saucepan, add the blueberries, sugar and water. Stirring often, bring the berries to a simmer. Berries will resemble a sauce. Let berries cool to room temperature and add to milk mixture and stir.
• Using an ice cream maker, add the milk and berry mixture to the frozen insert (see manufactures directions for ice cream maker). Churn for 25-30 minutes. During the last 10 minutes add the coconut. Ice cream will be creamy. Add the ice cream mixture to a loaf pan or resealable container, and freeze for at least 3-6 hours or over night. Recipe makes about 1 quart. Enjoy!

CREAMY BLUEBERRY ICE CREAM

Steps:

• Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and remove from heat. Puree blueberry mixture with a blender or vita-mix, then strain through a fine mesh strainer. Set aside.
• Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top. Set Aside
• Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar. Whisk egg yolks in a small bowl. Set aside.
• When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the bowl of yolks, while continuously whisking.(tempering the eggs) Pour egg mixture into the saucepan, followed by the blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula
• Pour through the mesh strainer into the reserved heavy cream. Stir and cool over an ice bath to room temperature. Once cooled,cover and chill thoroughly,in the refrigerator (4-6 hours or overnight.)
• I have a kitchen-aid ice cream churner. It requires 15 hrs to 24 hours of freeze time. Make sure this is done ahead of time. Otherwise use your ice cream makers detailed instructions, and churn according to manufacturer's directions.
• I noticed anything after 20 mins of churning will make "soft served ice cream" I churned mine for 10-12 mins before transferring. Transfer churned ice cream to a freezer safe container. Cover and freeze until solid. I used a glass container with a snap lock lid, worked very well. ***You can add a few whole blueberries for texture if you'd like*** Enjoy!!!

BLUEBERRY COCONUT ICE CREAM RECIPE

Steps:

• In a medium saucepan, combine blueberries, sugar, and salt.
• Over medium heat, bring the mixture to a boil, mashing the blueberries with the back of a fork. Simmer for 5 minutes, stirring frequently. Remove from heat and let cool 10 minutes.
• In a blender, combine coconut milk, the blueberry mixture and vanilla extract. Cover and chill the mixture until cold, about 2 hours.
• Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions.
• Transfer the ice cream to an airtight container and place in the freezer for several hours, or until ice cream hardens. The ice cream can be stored in the freezer for up to 1 week.