Blueberry Coconut Ice Cream

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

1. In a medium saucepan, combine the blueberries, coconut milk, and sugar. Heat over medium heat until the mixture starts to simmer.
2. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the blueberries soften and release their juices.
3. Remove the mixture from the heat and let it cool for 5 minutes.
4. Transfer the mixture to a blender or food processor and blend until smooth.
5. Stir in the vanilla extract.
6. Place the mixture in the refrigerator and let it cool completely, about 2 hours.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. 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.
9. Once the ice cream is done churning, transfer it to a lidded container and fold in the toasted shredded coconut.
10. Cover the container and freeze the ice cream for at least 4 hours, or until firm.
11. Serve scoops of the blueberry coconut ice cream in bowls or cones and enjoy!

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