Blueberry Ice Cream with Coconut Milk – A Creamy and Dairy-Free Delight

Blueberry ice cream with coconut milk is a refreshing and creamy treat that’s both dairy-free and full of flavor. The natural sweetness and vibrant color of blueberries blend perfectly with the rich, smooth texture of coconut milk, creating a dessert that’s not only visually appealing but also satisfying and healthy. This recipe is simple to prepare and captures the tropical flavor of coconut alongside the fruity tang of blueberries.

Ideal for hot days or as a unique twist on traditional ice cream, this blueberry and coconut milk ice cream is perfect for anyone looking for a vegan, lactose-free dessert that doesn’t compromise on creaminess.

Ingredients:

For this blueberry ice cream with coconut milk, you’ll need:

• 2 cups fresh or frozen blueberries
• 1 can (14 oz) full-fat coconut milk
• ½ cup coconut cream (optional, for extra creaminess)
• ⅓ cup maple syrup or preferred sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for brightness)
• Pinch of salt

Instructions:

1. Prepare the Blueberry Mixture

In a medium saucepan, combine the blueberries and maple syrup. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, about 5-7 minutes. If you prefer a smoother texture, use a fork or immersion blender to mash the blueberries slightly.

2. Add Lemon Juice and Vanilla

Remove the blueberry mixture from the heat and stir in the vanilla extract and lemon juice, which adds a touch of brightness that enhances the blueberries’ natural flavor. Let the mixture cool to room temperature.

3. Combine with Coconut Milk

In a mixing bowl, whisk together the coconut milk, coconut cream (if using), and a pinch of salt until smooth. The coconut cream adds an extra layer of richness to the ice cream. Pour the cooled blueberry mixture into the coconut milk base and stir well until fully combined.

4. Chill the Mixture

For the best results, cover the mixture and chill it in the refrigerator for at least 2 hours, or until it’s completely cold. Chilling helps the ice cream churn better and develop a smooth texture.

5. Churn the Ice Cream

Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes. The mixture should thicken and take on a soft-serve consistency by the end of churning.

6. Freeze Until Firm

Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover with a piece of parchment paper to prevent ice crystals from forming, then freeze for at least 4 hours, or until firm.

7. Serve and Garnish

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop into bowls or cones and garnish with fresh blueberries or a sprinkle of shredded coconut for a tropical touch.

Tips and Variations

• Adjust Sweetness: Depending on the sweetness of the blueberries, you may want to add more or less maple syrup. Taste and adjust to your preference.
• Add Other Berries: For a mixed berry ice cream, add raspberries or blackberries to the blueberry mixture for extra flavor.
• Try with Coconut Flakes: For a bit of texture, fold in toasted coconut flakes just before freezing for a delicious crunch.
• Make It Zesty: Add a teaspoon of lemon or lime zest to the mixture for a citrusy twist that brightens the flavor.

Serving Suggestions

Blueberry ice cream with coconut milk is versatile and can be enjoyed on its own or paired with other treats:

1. With Fresh Fruit: Serve alongside fresh berries or a tropical fruit salad for a refreshing, colorful dessert.
2. In a Parfait: Layer the ice cream with granola and fruit in a parfait glass for a fun twist.
3. Topped with Coconut Whipped Cream: Add a dollop of coconut whipped cream for an extra creamy finish that complements the coconut flavor.

Why You’ll Love This Recipe

This blueberry and coconut milk ice cream is creamy, fruity, and free from dairy, making it ideal for those with dietary restrictions or anyone seeking a lighter, plant-based dessert. The rich coconut milk and fresh blueberries create a smooth, scoopable ice cream with natural, vibrant color and flavor.

Storing and Shelf Life

Store the ice cream in an airtight container in the freezer for up to two weeks. To maintain the best texture, cover the surface with parchment paper before sealing. For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.

Customizing Your Blueberry Coconut Ice Cream

This base recipe allows for plenty of customization. Try mixing in a swirl of blueberry jam for added flavor, or experiment with herbs like basil or mint for a fresh twist. If you enjoy extra crunch, add a handful of crushed nuts or chocolate chips before freezing.

This blueberry ice cream with coconut milk is a beautiful, refreshing dessert that’s easy to make and bursting with fruity, tropical flavor. Perfect for summer or anytime you crave a dairy-free treat, this ice cream will quickly become a favorite for its smooth texture, vibrant color, and irresistible taste. Enjoy the combination of blueberries and coconut in each creamy scoop!