Blueberry Coconut Ice Cream Recipes
BLUEBERRY ICE CREAM
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. -Alma Mosher, Mohannes, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-3/4 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY BLUEBERRY ICE CREAM
Another blueberry ice cream recipe, but this one is a bit special because of the combination with coconut and lime, which makes it a bit spicy. This works great in an ice-cream maker. Adapted from a recipe by Kate McGhie (the original had too much lime juice in it).
Provided by Is This Really Nece
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely grate the zest from one of the limes and juice both.
- Heat zest, half of the juice, and the sugar over low heat and dissolve.
- Add blueberries and simmer until the berries start to pop their skins (don't overcook!).
- Allow to cool for about five minutes and stir in coconut cream.
- Allow to cool to room temperature.
- Lightly whip cream.
- Fold in blueberry mixture.
- Add the rest of the lime juice while tasting for balance -- don't put in too much or it will easily overpower the berry taste.
- Put in a container and freeze for about an hour or until the mixture is set a few centimeters from the edges.
- Whisk until smooth and freeze for another hour; whisk again.
- Freeze until firm.
Nutrition Facts : Calories 492.9, Fat 37.5, SaturatedFat 26.1, Cholesterol 97.8, Sodium 59, Carbohydrate 41.1, Fiber 3.2, Sugar 33.1, Protein 3.6
BLUEBERRY, COCONUT & LIME ICE CREAM
This zingy ice cream is really worth making - and you don't even need to use an ice cream maker
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 6
Steps:
- Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
- Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
- Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.
Nutrition Facts : Calories 429 calories, Fat 35 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
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