Coconut Blueberry Ice Cream Food

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 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.

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.

COCONUT BLUEBERRY ICE CREAM

Steps:

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

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

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.

SPICY BLUEBERRY ICE CREAM

Steps:

• Finely grate the zest from one of the limes and juice both.
• Heat zest, half of the juice, and the sugar over low heat and dissolve.
• Add blueberries and simmer until the berries start to pop their skins (don't overcook!).
• Allow to cool for about five minutes and stir in coconut cream.
• Allow to cool to room temperature.
• Lightly whip cream.
• Fold in blueberry mixture.
• Add the rest of the lime juice while tasting for balance -- don't put in too much or it will easily overpower the berry taste.
• Put in a container and freeze for about an hour or until the mixture is set a few centimeters from the edges.
• Whisk until smooth and freeze for another hour; whisk again.
• Freeze until firm.