Blueberry Coconut Milk Ice Cream. (No gluten, soy, dairy)
It's blueberry season! Time for Dairy-Free Blueberry Coconut Milk Ice Cream!! I haven't had blueberry ice cream in years because the grocery stores just don't make gf, df, sf versions in the volumes I go through. 😆 Fortunately, my little ice cream machine does the trick... and I only need 5 ingredients!
Want to know my trick for keeping coconut milk ice cream scoopable after being in the freezer for hours without using gums? VODKA!! Just 1/4 cup lowers the freezing point enough to keep the texture from getting hard without altering the flavor.
Blueberry Coconut Milk Ice Cream. (No gluten, soy, dairy)
INGREDIENTS:
1 can unsweetened coconut milk (13.5 ounces)
1/4 cup agave (more to taste). You could also use maple syrup, coconut syrup, or honey.
1 teaspoon pure vanilla extract
1/2 cup blueberries or more to taste (fresh or frozen), mashed to release their juices yet still chunky.
¼ cup vodka
DIRECTIONS:
In a large bowl, mix together the coconut milk, agave and vanilla with a hand mixer for 2-3 minutes until the mixture is totally smooth.
Chill the mixture for at least 2 hours. The mixture will thicken a bit.
Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine. During the last 10 minutes, add in the mashed blueberries and vodka.
Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further or serve right away as soft-serve.
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