And we’re here. After Labor Day.
Time for wool sweaters, boots (boots!) and all the pumpkin things.
Oh wait….Cincinnati didn’t get the message as it’s currently 85 degrees out and will be in the 90s for the rest of the week. I can’t say I’m sorry about that.
Let’s ease our way out of summer by making one more ice cream treat.
My sister gifted me an ice cream maker earlier this summer, and I’ve been having a blast experimenting with it (Raspberry Trifle, Salted Caramel and Double Vanilla recipes to name a few).
But today’s recipe is all about those little August beauties: blueberries.
I had some gorgeous blueberries on their last leg, so I wanted to incorporate them somehow. You know I love me some coconut, so Coconut & Blueberry felt like a perfect summery fit. I also pitched in a bit of lemon zest, because I can (I’m wild like that).
I love using Coconut milk and Almond/Coconut Milk as the base; it provides richness without
drowning in heavy cream. I also used sweetened condensed milk here to play with the texture; but you can substitute regular sugar. The result? Creamy, dreamy coconut ice cream with bits of luscious blueberries and a slight lemony tang.
And who doesn’t want to send off summer with a tang?
(see what I did there?)
Blueberry Coconut Swirl Ice Cream
Makes 1 quart
What you’ll need: Fresh blueberries, Coconut milk, Almond/Coconut Milk Beverage, Shredded Coconut, Vanilla extract, Sweetened Condensed Milk, Lemon Zest
14oz (1 can) Sweetened condensed milk*
14oz (1 can) Light or Regular coconut milk
1 c. Unsweetened coconut almond milk beverage
1 tbs Vanilla extract
2 c. Blueberries (fresh, washed)
1/2c. Coconut, shredded (sweetened or unsweetened)
Zest from 1/2 lemon
* In place of condensed milk, add 3/4c. cane sugar and increase Coconut Almond Milk Beverage to 1.5 cups
In a blender, combine milks and vanilla extract until smooth. Pour 1 cup of vanilla base into a freezer safe bowl. Set aside. Add blueberries to the blender and whir until berries are roughly chopped. Chill both the bases in the freezer for about 30 minutes.
Following your manufacture’s instructions, churn the vanilla base for about 15-20 minutes (just to a soft-serve consistency).
Turn off machine and scoop vanilla ice cream back into freezer-safe bowl and return to the freezer. Turn on machine and churn the blueberry base until ice cream forms, about 25 minutes. At this point, slowly add in the lemon zest and coconut; and churn until blended (should be about 5 minutes).
In a freezer-safe ice cream container (I like to re-use Talenti containers or freezer-safe aluminum loaf pans), spoon in a few spoonfuls of vanilla, then a few spoonfuls of blueberry, continue alternating until containers are full (do not stir).
Place containers in freezer for another 30 minutes to an hour and you should be ready to serve. Garnish with lemon zest or coconut whipped cream. Makes about 1 quart.
– Because of the higher sugar/lower fat content, this is best “churned and served.” The consistency will be like a rich soft-serve. However, once completely frozen, the mix may be icy when re-serving. You can soften and re-churn when you want to re-serve.
– Be sure to read your manufacturer’s instructions on your ice cream maker; but I’ve found on mine (an earlier version of this ) that the base container needs to be completely frozen, like at least 24 hours in the freezer (I usually wash, dry and store mine in the freezer so it’s always ready to go).
– Make sure your ice cream mix is COLD. I usually blend and stick the mix in the freezer for at least 30 minutes (as my directions indicate) to make sure its COLD. If not, your mix may form a disastrous layer of ice that will not CHURN and you’ll be sad. Trust me.
Farewell summer, you served us