Indulge in the perfect blend of sweet and tropical flavors with this homemade blueberry coconut ice cream. Made with ripe blueberries, creamy coconut milk, and a touch of vanilla, this refreshing frozen treat is the ultimate summer dessert. Serve it in a cone or a bowl and enjoy the creamy, fruity goodness of this homemade ice cream.
Ingredients
- 2 cups fresh blueberries
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
Directions
- In a medium saucepan, combine the blueberries, coconut milk, and sugar. Heat over medium heat until the mixture starts to simmer.
- Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the blueberries soften and release their juices.
- Remove the mixture from the heat and let it cool for 5 minutes.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Stir in the vanilla extract.
- Place the mixture in the refrigerator and let it cool completely, about 2 hours.
- Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
- Meanwhile, spread the shredded coconut evenly on a baking sheet and toast it in the oven at 350°F (175°C) for about 5 minutes, until golden brown. Make sure to keep an eye on it to prevent burning.
- Once the ice cream is done churning, transfer it to a lidded container and fold in the toasted shredded coconut.
- Cover the container and freeze the ice cream for at least 4 hours, or until firm.
- Serve scoops of the blueberry coconut ice cream in bowls or cones and enjoy!
