Kiss Blueberry Coconut Ice Cream Dairy Free Recipes

DAIRY-FREE COCONUT ICE CREAM

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.

KISS BLUEBERRY COCONUT ICE CREAM (DAIRY FREE)

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 BLUEBERRY ICE CREAM

Steps:

• Put one of of either milk in a blender with the xanthum gum and pulse for 1 minute.
• Add the rest of the ingredients and blend until smooth.
• Put in ice cream maker for 10-15 minutes.