Vegan Coconut Blueberry Ice Cream Recipes
BLUEBERRY, COCONUT & LIME ICE CREAM
This zingy ice cream is really worth making - and you don't even need to use an ice cream maker
Provided by Mary Cadogan
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 6
Steps:
- Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
- Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
- Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.
Nutrition Facts : Calories 429 calories, Fat 35 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
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