Blueberry Coconut Milk Ice Cream

Blueberry Coconut Milk Ice Cream is dairy-free, creamy, delicious, and the perfect cool-off treat for any hot, Summer day. Made with freshly-picked blueberries, creamy Coconut Milk, and a few other ingredients, this ice cream comes together quickly. Finally, this is a Kid-Friendly treat that can be used as an edible craft, too.

Blueberry Coconut Milk Ice Cream Ingredients

• A Batch of Homemade Blueberry Filling or Blueberries, Coconut Sugar, Cornstarch (or Arrowroot Powder), and Lime Juice
• Cans of Coconut Milk
• Honey or Agave Nectar
• Mexican Vanilla
• Pink Salt
• Graham Crackers or Siete Shortbread Cookies, Crushed

Crafting the Blueberry Coconut Milk Ice Cream

1. First, place your ice cream freezer bowl (such as the Kitchen Aid Ice Cream Bowl) in the freezer for at least 15 hours before use.
2. Next, using a Meat Mallet, crush the graham crackers or cookies.
   • Note: This is a great Kid-Friendly step!
3. Then, in an All-Clad Nonstick saucepan, add the blueberries, coconut sugar, cornstarch, and lime juice, or you can use 1/2 batch of Homemade Blueberry Filling.
   • Note: If you are using leftover Homemade Blueberry Filling, you can skip steps 3 and 4.
4. Next, bring the mixture to a boil over medium heat, stirring occasionally until thickened (about 5 minutes).
5. Then, remove it from the heat and let it cool to room temperature.
6. Next, in a large measuring cup, whisk the coconut milk, Agave Nectar, vanilla, and salt until combined.
7. Then, transfer the Coconut Milk Ice Cream base to a Kitchen Aid Ice Cream Bowl.
8. Finally churn the ice cream, at a low speed (I used speed 1), for 20-30 minutes.

Crush the Graham Crackers (Kid-Friendly Step)

Create the Coconut Milk Ice Cream Base

Pour the Coconut Milk Ice Cream Base Into the Ice Cream Bowl

Churn the Coconut Milk Ice Cream for 20-30 Minutes

The Coconut Milk Ice Cream is Ready!

Assembling and Freezing the Blueberry Coconut Milk Ice Cream

1. First, using a silicone spatula, transfer half of the ice cream mixture to a freezer-safe container such as a loaf pan.
2. Next, add half of the blueberry mixture and evenly spread it across the Coconut Milk Ice Cream base.
3. Then, add the graham crackers or Siete Shortbread Cookies.
4. Next, repeat the process (steps 2 and 3) to create layers.
5. Then, swirl the layers with a silicone spatula.
6. Next, cover the Blueberry Coconut Milk Ice Cream with plastic wrap. Then, transfer the ice cream to a freezer to harden for at least 4-6 hours.
7. Finally, let the ice cream slightly soften at room temperature for 10-15 minutes prior to serving. Top with fresh blueberries, freshly crumbled graham crackers or Siete cookies, and a mint leaf to garnish. Enjoy!

Build the Layers

Swirl the Layers

Transfer the Blueberry Coconut Milk Ice Cream to the Freezer to Set

The Blueberry Coconut Milk Ice Cream is Ready!

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Blueberry Coconut Milk Ice Cream

Yield: Quart

Prep Time: 30 minutes

Additional Time: 6 hours

Total Time: 6 hours 30 minutes

Blueberry Coconut Milk Ice Cream is dairy-free, creamy, delicious, and the perfect cool-off treat for any hot, Summer day. Made with freshly-picked blueberries, creamy Coconut Milk, and a few other ingredients, this ice cream comes together quickly. Finally, this is a Kid-Friendly treat that can be used as an edible craft, too.

Print

Ingredients

• 1/2 Batch of Homemade Blueberry Filling or 1 1/2 c. Blueberries, 1/4 c. Coconut Sugar, 2 tsp. Cornstarch (or Arrowroot Powder), and 1 tbsp. Lime Juice, Freshly Squeezed
• 2 (13.5 oz.) Cans of Coconut Milk
• 1/3 c. Honey or Agave Nectar
• 1 tsp. Mexican Vanilla
• 1/4 tsp. Pink Salt
• 3/4 c. Graham Crackers or Siete Shortbread Cookies, Crushed

Instructions

Crafting the Blueberry Coconut Milk Ice Cream

1. First, place your ice cream freezer bowl (such as the Kitchen Aid Ice Cream Bowl) in the freezer for at least 15 hours before use.
2. Next, using a Meat Mallet, crush the graham crackers or cookies. (Note: This is a great Kid-Friendly step)!
3. Then, in an All-Clad Nonstick saucepan, add the blueberries, coconut sugar, cornstarch, and lime juice, or you can use 1/2 batch of Homemade Blueberry Filling. (Note: If you are using leftover Homemade Blueberry Filling, you can skip steps 3 and 4).
4. Next, bring the mixture to a boil over medium heat, stirring occasionally until thickened (about 5 minutes).
5. Then, remove it from the heat and let it cool to room temperature.
6. Next, in a large measuring cup, whisk the coconut milk, Agave Nectar, vanilla, and salt until combined.
7. Then, transfer the Coconut Milk Ice Cream base to a Kitchen Aid Ice Cream Bowl.
8. Finally churn the ice cream, at a low speed (I used speed 1), for 20-30 minutes.

Assembling, Freezing, and Serving the Blueberry Coconut Milk Ice Cream

1. First, using a silicone spatula, transfer half of the ice cream mixture to a freezer-safe container such as a loaf pan.
2. Next, add half of the blueberry mixture and evenly spread it across the Coconut Milk Ice Cream base.
3. Then, add the graham crackers or Siete Shortbread Cookies.
4. Next, repeat the process (steps 2 and 3) to create layers.
5. Then, swirl the layers with a silicone spatula.
6. Next, cover the Blueberry Coconut Milk Ice Cream with plastic wrap. Then, transfer the ice cream to a freezer to harden for at least 4-6 hours.
7. Finally, let the ice cream slightly soften at room temperature for 10-15 minutes prior to serving. Top with fresh blueberries, freshly crumbled graham crackers or Siete cookies, and a mint leaf to garnish. Enjoy!

Notes

This recipe is easy to make ahead and freeze. When serving it, make sure you allow it to thaw for 10-15 minutes prior to scooping out servings.

Nutrition Information:

Yield: 5 Serving Size: 1 c
Amount Per Serving: Calories: 297Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 190mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 2g