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.