Beautiful Blueberry Coconut Ice Cream
With summer time in full force, what could be better than a deliciously icy treat to help you cool off?
This homemade ice cream recipe calls for minimal effort and only a small amount of preparation time – and best of all, you don’t even need an ice cream machine to whip up this summery delight!
Before we start, let’s just get some of the stats out of the way.
Prep time: 20-25 mins
Freezing time: 3-4 hours
Servings: 4
Right, now let’s get to it!
This is what you’ll need:
140g caster sugar
125g blueberries
200ml coconut cream
280ml double cream
1 orange
1 lime (optional – if you like a little extra zing!)
1 sprig of mint and extra blueberries for garnish
This is what you’ll need to do:
Begin by finely grating the zest from the orange and squeezing out its juice. If you think your guests will enjoy that extra hint of citrus, then repeat this process with the lime.
Put the juice and zest from the orange (and if you wish, the lime) into a small pan with the sugar, and heat gradually, stirring to dissolve the sugar.
Once the sugar is dissolved, add the blueberries and simmer for two minutes. You’ll know it is ready when the skins of the berries begin to split.
Pour this marvellous mixture into a bowl and add the coconut cream. Mix well, then leave to cool.
Once the mixture is cool, whip the cream in a separate, large bowl until it just holds its shape – it should form soft peaks when you remove the whisk from the bowl. Gradually stir in the blueberry blend.
Put the bowl into the freezer for around an hour – or until you can feel that the concoction is set approximately 3cm from the sides of the bowl.
Take the bowl out and whisk it all up again! Once it is smooth again, put it back in the freezer for round two. After an hour, repeat the whisking process.
Transfer the frosty treat into an ice cream container (or the equivalent), then cover it and freeze it until firm.
About 30 minutes before you plan to serve the ice cream, place it in the fridge to soften. Then serve with a sprinkling of extra blueberries and the mint sprig.
Et voila!
