Blueberry Coconut Ice Cream

• Produce

  • 200 g Blueberries, fresh or frozen

• Canned Goods

  • 720 ml Coconut milk, full-fat

• Condiments

  • 1 big squeeze Lemon juice
  • 120 ml Maple syrup

• Baking & Spices

  • 2 tbsp Arrowroot powder
  • 1 tsp Vanilla extract

• Other

  • (Optional 1 tbsp alcohol, such as vodka or gin**

Found on wallflowerkitchen.com

Description

Ingredients

• 720ml / 3 cups full-fat coconut milk
• 2 tbsp arrowroot powder
• 200g / 1 cup blueberries, fresh or frozen
• 120ml / ½ cup maple syrup
• A big squeeze of lemon juice
• 1 tsp vanilla extract
• (Optional) 1 tbsp alcohol, such as vodka or gin

Directions

• Mix all the ingredients, except the alcohol, together in a blender and mix until smooth.
• Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
• Stir in the alcohol, if using.
• Pour into a container and chill overnight.
• Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturers instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.
• If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and churn the ice cream using the paddle attachment.
• Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lots of air to it and prevent it turning icy.

Nutrition