Craving something cool and refreshing? Let me introduce you to a delightful treat: homemade vegan blueberry-coconut milk ice cream. It's creamy, delicious, and simply beautiful with its vibrant purple hue. Perfect for a hot day or whenever you need a sweet, fruity pick-me-up.
This ice cream is a breeze to make and requires just a few simple ingredients. The star of the show is the combination of fresh blueberries and rich coconut milk. The blueberries add a natural sweetness and stunning color, while the coconut milk provides a luscious, creamy texture without any dairy.
One of the best things about this recipe is its simplicity. You don't need an ice cream maker to whip up this frozen delight, though it can certainly help if you have one. The mixture comes together quickly, and with a bit of patience while it freezes, you'll have a homemade ice cream that's both healthy and indulgent.
For an extra touch, you can add some toppings to your ice cream. A sprinkle of shredded coconut, a few fresh blueberries, or even a drizzle of vegan chocolate sauce can elevate your dessert to the next level. However, this ice cream is so tasty on its own that it doesn't really need anything extra.
Kids and adults alike will love this vegan blueberry-coconut milk ice cream. It's free from dairy and eggs, making it a perfect choice for those with dietary restrictions or anyone looking to enjoy a plant-based dessert. Plus, it's a great way to incorporate some fruit into your treats.
It's a delightful combination of flavors and textures that’s sure to become a favorite in your household. Enjoy every creamy, fruity bite!
You will need:
For 1 medium container of ice-cream
● 400 ml. full-fat coconut milk (solid cream from the can if using canned milk)
● 150 g. fresh or frozen blueberries
● 100 g. sugar
● 1 tablespoon of cornstarch
● A few drops of vanilla extract/aroma
● 1 tablespoon of vodka (not necessary, but should help to prevent the ice cream from becoming too hard when freezing)
Preparation
- Combine the blueberries and 50 g. of sugar in a small saucepan. Cook over a medium heat, stirring constantly, until the blueberries are jam-like (about 5-7 minutes). Once cooked, leave to cool slightly and blend with a hand or other blender to make a more homogeneous mixture.
- Mix the cornstarch and coconut milk. Add the remaining 50 g. of sugar, stir and cook over a medium heat, stirring constantly, until thickened and bubbling (about 5-7 minutes).
- After removing the saucepan from the stove, stir in a few drops of vanilla flavoring and the vodka (if using).
- Allow the mixture to cool slightly, then stir in the blueberry mixture.
- Pour the ice cream into the desired container and cover with cling film so that it touches the top of the ice cream.
- Refrigerate for about 4 hours or until completely chilled. Then place the ice cream in the freezer, for the first 2-3 hours it can be mixed every 30 minutes for a creamier texture. Then store in the freezer overnight.
- When serving, it can be left at room temperature for a few minutes to soften slightly.
Enjoy!
Are you a professional chef? 🤩
Haha I wish! 😁 Just a food photography and cooking lover 😍
OK, good! I sometimes cook privately for money but almost every day for myself, family and friends
Ah, that's lovely!
That's why I was proposing you to cash your cooking talent. Here in Croatia we have a great gastronomy mixture of continental & maritime cuisine crossing with eastern & western influences. I have many friends who are professional chefs and cooking only privately when invited and getting paid quite well. 😉
That's a great idea, thanks! 😍
No problem & good luck! 🙂
Wow it looks so delicious 😍
Thank you!
I don’t know how you make it so aesthetically pleasing and getting me hungry at the same time 🤤🍴
That's the goal of food photography haha! 😁
I don't understand why my vote doesn't appear here. I have tried several times
it looks Yummy.. 🤤😋
Thank you!
So delicious and appetizing ❤️
Thank you!
You are welcome.
It looks so delicious might as well try this at home😍
Thank you!
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