Creamy coconut milk ice cream with fresh blueberries frozen to perfection! No ice cream maker needed for this no churn ice cream recipe. Let it thaw for a few minutes and it tastes just as good as a favorite soft serve dessert treat!
I scream, you scream we all scream for ice cream!!!
When I think about ice cream I think about the soft serve ice cream I used to get as a kid in Lake Wallenpaupack, PA on our yearly family vacation. Every summer my family would head out to the Pocono Mountains with my grandparents and it is one of my favorite vacation memories! We would drive three hours from our New Jersey home to a quaint little cabin in the woods by a lake. As a kid three hours felt like forever! I remember always fighting with my brother and sister in our old school brown station wagon. Remember those?! You don’t see station wagons around too often now a days!
There was so much to do in our cabin by the lake vacation… like just being present and enjoy nature. My brother, sister and I went fishing at 6:00 am with my dad a few mornings while mom and my pop-pop made us mickey mouse pancakes. Afternoons were spent lounging on the dock, playing in the water, adventuring on a ski boat or going on nature hikes. And in the evenings we played miniature golf and took long walks on the Promenade. Following those walks and a game of golf we always celebrated vacation with soft serve ice cream at the local sweet spot.
I love how food brings back yummy memories. Last week my boys and I went blueberry picking with friends.
And spotted a few little cuties holding hands in the blueberry fields when they thought the mamas weren’t looking:-)
Last year after our blueberry extravaganza we went straight home and made these awesome almond flour blueberry muffins. This year we decided it would be fun to make coconut milk ice cream, no churn of course since I don’t own an ice cream maker.
The recipe derived from my chocolate ice cream recipe, just tweaked a bit with added lemon juice and blueberries instead of chocolate. Ice cream flavors can totally be tweaked a bit when using a coconut milk ice cream recipe base.
The secret to creamy coconut milk ice cream…refrigerate the coconut milk can for 24 hours first, then open it upside down, pour out and reserve the water to drink for its high potassium and magnesium. Then use the full fat coconut milk to heat.
I love to make dairy free ice cream with canned coconut milk. It is super easy and kids benefit from the saturated fats from the coconut for brain development. My boys devoured their ice cream in minutes!
If you do not prefer the coconut flavor from coconut milk, just substitute the coconut milk for dairy cream. Either way your blueberries in cream will taste amazing! Ice cream sandwiches are another great option to make with this coconut milk ice cream. How delicious would this ice cream recipe be sandwiched between two cookies!?
- 1 - 14 fl. oz. can of coconut milk (or 1½ + 2 Tablespoons cream)
- 2 Tablespoons of maple syrup or agave syrup
- ¾ cup of cane sugar or xylitol
- 1 Tablespoon lemon juice
- 3 large egg yolks
- 1½ cups of fresh or frozen blueberries
- In a large saucepan on low heat, whisk the coconut milk and maple syrup until warm. Add the sugar, lemon juice, blueberries and egg yolks. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
- Remove from heat and put in a glass container. Let cool.
- If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
- If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
- When ready to serve let set for about 10-15 minutes until soft enough to handle.