Blueberry Coconut Ice Cream recipe

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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

Nutrition Info

359.5 calories
carbohydrate: 13.1 g
cholesterol: 149.8 mg
fat: 34.1 g
fiber: 1.6 g
protein: 3.3 g
saturatedFat: 23.6 g
servingSize: -
sodium: 32.2 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

I love to create new recipes and of course using all of my amazing electronics, accessories and beautiful items. In this recipe I used my Ninja® blender to combine the ingredients. My Hamilton Beach® ice cream maker then to store and serve my ice cream – I just love my Zak Designs® products! Life is good with delicious food and awesome products!

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