Kiss Blueberry Coconut Ice Cream Dairy Free Food

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).

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.

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.

DAIRY FREE BLUEBERRY ICE CREAM

Steps:

• Put one of of either milk in a blender with the xanthum gum and pulse for 1 minute.
• Add the rest of the ingredients and blend until smooth.
• Put in ice cream maker for 10-15 minutes.