Blueberry Coconut Ice Cream Recipe
Cool off with this refreshing blueberry coconut ice cream! It's so easy to make, plus it happens to be both gluten- and dairy-free.
Servings: 8 Servings (1 quart total)
Calories: 267kcal
Ingredients
- 2 ½ cups fresh or frozen blueberries
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- 3 cups coconut milk (full-fat version) well stirred
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, combine blueberries, sugar, and salt.
- Over medium heat, bring the mixture to a boil, mashing the blueberries with the back of a fork. Simmer for 5 minutes, stirring frequently. Remove from heat and let cool 10 minutes.
- In a blender, combine coconut milk, the blueberry mixture and vanilla extract. Cover and chill the mixture until cold, about 2 hours.
- Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions.
- Transfer the ice cream to an airtight container and place in the freezer for several hours, or until ice cream hardens. The ice cream can be stored in the freezer for up to 1 week.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1scoop | Calories: 267kcal | Carbohydrates: 28g | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 223mg | Fiber: 1g | Sugar: 23g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 3mg