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Coconut Milk Ice Cream With Fresh Blueberries

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!
Prep Time4 hrs 10 mins
Cook Time6 mins
Total Time4 hrs 16 mins
Servings: 4
Author: Danielle Fahrenkrug


  • 1 - 14 fl. oz. can of coconut milk or 1 1/2 + 2 Tablespoons cream
  • 2 Tablespoons of maple syrup or agave syrup
  • 3/4 cup of cane sugar or xylitol
  • 1 Tablespoon lemon juice
  • 3 large egg yolks
  • 1 1/2 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.