Apr 16

Apr 16 Coconut and Blueberry No-Churn Ice Cream

Springtime (or summer), Easter, whatever the occasion, do you need any excuse to have some ice cream? Better yet, homemade when you know what ingredients go into it. When blueberries are in season, there is no excuse not to use them! As it turns out, they also pair well with a refreshing flavour, lemon! The coconut adds another dimension. You don't need an ice cream maker to enjoy ice cream. If you are interested in some other ideas, check out this Bourbon Peach Crumble Ice Cream or this Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread.

The thing about homemade anything is the quality of the ingredients will have a significant bearing on the result. In this case especially, with so few in the mix, that matters!

Blueberries: The fresher, the better! Try to get organic and free of pesticides or any other additives.
Sugar: If you can get a less refined product, try to get organic cane sugar. You'll get the right amount of sweetness without any unwanted extras.
Heavy cream: as with any dairy product, you'll want to go with a quality brand and the other organic ingredients.
Condensed milk: whether you choose to go with the coconut milk version of cow's milk, quality brand and organic!

How does no-churn ice cream work?

When I first learned about this process, I was excited about the possibilities. We don't all invest in an ice cream machine and can get super creative with flavours. Quite honestly, it may seem like a luxury in some cases. Hand mixer? You'll likely have one for soups, etc. The machine whips the cream into a light, airy consistency. You can achieve the same thing with an electric hand mixer. You whip the cream in two stages, first into light peaks, then heavy peaks. As for the addition of the condensed milk completes what you will end up with, known as the ice cream base.

Yield: 10 (1/4 cup)

Author: Dontmissmyplate

Coconut and Blueberry No-Churn Ice Cream

( 0 reviews )

We know blueberries and lemon go together, add in some coconut to that and you have the sweet treat of you dreams. And, don't need a machine to make this ice cream!

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

2 cups fresh blueberries
1/3 cup organic granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 cups heavy cream
1 (14-ounce) coconut condensed milk

Instructions

Heat the sugar and blueberries in a saucepan until the sugar melts over medium heat. Stir frequently, adding the lemon.
Lower the heat and simmer, crushing with a spatula until the berries bubble into a thick sauce. Take care not to burn the mixture!
In a large bowl, use a hand mixer to whisk the heavy cream until soft peaks form, about 4-5 minutes on medium to high speed.
Add the condensed milk, fold in, and then beat with an electric mixer until stiff peaks form and the mixture looks thick with creamy folds.
Mix 3/4 cups of the berries into the ice cream base, then pour into a loaf pan.
Top with the remaining berries, then swirl with a fork. Cover the top with cling wrap and freeze for 6 hours or overnight.
Leave out for 5 minutes, then serve.