KISS BLUEBERRY COCONUT ICE CREAM (DAIRY FREE)
Provided by Shannon Garcia
Time P1DT15m
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
- Let blueberries cool at least 5 minutes.
- In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
- Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
- If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer's instructions.
DAIRY-FREE COCONUT ICE CREAM
A dairy-free ice cream that is rich and delicious.
Provided by John Wironen
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h35m
Yield 20
Number Of Ingredients 4
Steps:
- Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
- Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
- Fill a large bowl with ice water.
- Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes.
- Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 18.7 g, Cholesterol 41 mg, Fat 21.3 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 18.4 g, Sodium 13.9 mg, Sugar 15.4 g
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