How to Make Blueberry Coconut Ice Cream - A Step-by-Step Guide

Blueberry coconut ice cream is a luscious and creamy frozen treat that is bursting with the flavors of sweet blueberries and tropical coconut. This dairy-free dessert is a refreshing choice for those hot summer days, and it’s easy to make at home with just a few simple ingredients. The combination of juicy blueberries and rich coconut creates a delightful flavor that is sure to satisfy your sweet tooth while also providing a healthy dose of antioxidants and vitamins.

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Ingredients

  • 1 ½ cups heavy whipping cream
  • 1 cup canned coconut milk
  • 1 cup blueberries
  • 2 tablespoons honey
  • 1 teaspoon lemon extract
  • ¼ cup shredded unsweetened coconut
  • 2 egg yolks

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.
  • Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.
  • Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.
  • Nutrition

    360 cal.

    • Total Fat: 34g
    • Saturated Fat: 24g
    • Cholesterol: 150mg
    • Sodium: 32mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 56mg
    • Iron: 2mg
    • Potassium: 178mg