Blueberry Cinnamon Swirl Coconut Milk Ice Cream

Hellooooo we’re back! We had an a-ma-zing wedding and honeymoon in Costa Rica and I cannot wait to share with you some snippets of our very food-filled honeymoon. But it’s going to take me eons to get our photos in order! In the meantime, I have a ridiculously scrumptious homemade ice cream post for you.

Funk and I returned from our honeymoon on a Friday but decided we were still going to be on a honeymoon mindset through the remainder of the weekend. That meant absolutely nothing work-related, no visits with family or friends, no checking email, a fabulous dinner date in the city (we’re now obsessed with Life Alive in Cambridge, MA) and loads of homemade popcorn (Funk’s specialty) AND homemade ice cream. If that isn’t a happy way to cap off a honeymoon, I don’t know what is. Oh yeah, maybe staying in Costa Rica longer. Sigh.

Back to the ice cream. I had been chomping at the bit to break out my ice cream maker this summer, but held off til after the wedding so I wouldn’t risk over-indulging in deliciousness and not fitting in my gown!

I bought a pint of fresh, super sweet blueberries and knew I wanted to incorporate them into the ice cream. Usually I don’t like fruit flavored ice creams (I much prefer the candy caramel gooey kinds like my mom!) but fresh blueberries in a vanilla base is another story. Especially when that vanilla base is coconut milk, and it’s combined with spicy sweet cinnamon. So what I created was a blueberry cinnamon swirl coconut milk ice cream. Beat that, Ben and Jerry



3 cups light coconut milk

between ½ and ¾ cup sugar – I’m trying to cut back on the sugar each time I make ice cream. I think next time even ½ cup would be enough sweetness

1 Tbsp vanilla

1 Tbsp cinnamon

1 cup fresh blueberries

pinch of salt

In a large bowl, whisk the coconut milk, sugar, vanilla, and salt. Let it cool in the fridge 2 hours or overnight, while your ice cream maker’s bowl freezes. If you don’t have an ice cream maker, well, I have no substitution for you. I’ll wait here while you run out to Target and buy one…

When your ice cream bowl is frozen and your liquid cooled, turn on the ice cream maker and slowly pour in the coconut milk mixture. After about 7-10 minutes of churning, the mixture will start to thicken and freeze. Slowly shake in your cinnamon, and pour in your blueberries. Let ice cream churn 5-10 more minutes until it is smooth and frozen. Transfer into a container and eat immediately or freeze for a harder texture.


Whooooooeeeee! This homemade ice cream impresses me every time and the coconut milk is SO creamy (and doesn’t taste at all like candied coconut that many people, ahem Funk, don’t like). I love cinnamon on blueberries as a fresh summery dessert, and the ice cream took it to a whole other level. I think when fall nears I’ll swap the blueberries for diced apples for an apple pie type ice cream. But for now, I’m savoring every single day of summer with this sweet treat.



  1. Posted June 28, 2011 at 9:41 am | Permalink

    Oh my. That looks AMAZING! You really can’t go wrong with cinnamon cream 🙂

  2. Posted June 28, 2011 at 10:17 am | Permalink

    This sounds heavenly!! We have a plethora of fresh blueberries from our yard and might have to give this a try! Can’t wait to hear more about your honeymoon and see some pictures.

  3. Posted June 28, 2011 at 11:15 am | Permalink

    I’m glad you like Life Alive. I work up near Lowell, where the original is, and ALL of my coworkers LOOVEEE it!! And surprisingly, ALL of us are omnivores! I have yet to drag my mostly carnivore bf to the one in Cambridge – but plan on it.

  4. Posted June 28, 2011 at 8:09 pm | Permalink

    Yum! I think(hope) we registered for an ice cream maker…I love the simple ingredients!

  5. Posted June 29, 2011 at 12:16 am | Permalink

    Sounds absolutely delicious! And, congrats on your wedding! My family and I vacationed in Costa Rica last summer, and I can completely understand how you might want to stay there a little longer. What a beautiful honeymoon spot!

  6. Posted June 29, 2011 at 8:58 am | Permalink

    Janel, I am pretty sure I dreamt about making ice cream last night after reading your post! Hope you had an amazing time in Costa Rica!

  7. Funk
    Posted June 29, 2011 at 10:37 pm | Permalink

    I’m eating this ice cream right now and its freakin awesome!!!!

  8. Kim
    Posted February 18, 2012 at 9:51 am | Permalink

    Mmm, Just got everything I need to make this! My son is gluten-free/casein-free and on a the “Specific Carbohydrate Diet” (no sugar, going to have to try honey). He’s looking sooo forward to finally being able to have ice cream!! Did you wind up trying apples? If you did, how did it work out?

    Thanks for posting this! 🙂

  9. Janel
    Posted February 18, 2012 at 9:59 am | Permalink

    I hope you and your son love it! I’m not sure if honey will work. I find when it gets cold/frozen, its clumpy and really hard to work with so I wonder if it’ll mix in well. Is there any other form of sugar you can use? Like another dry sugar? Coconut sugar maybe?

    The apple trial never worked out. Oh well! I should start dreaming up more flavors for this summer 🙂

  10. Kim
    Posted February 19, 2012 at 12:45 am | Permalink

    Is very good – I could see this being really good on a hot summer day!! I heated some coconut milk and ‘melted’ the honey in there (that as a drink was FABULOUS – warmed honey in lite coconut milk, a comforting cup for sure). It turned out allright (I neededed to perhaps add more) I made the mistake of not putting it all in the fridge 2 hours prior (which may have contributed to is being icy in texture – also I used an old-school hand churned ice cream maker 😉 ) .. but the taste is like nothing else! Deeliteful!! What a great combo! I’m thinking cinnamon, blueberry cake made with almond flour may be another re-invention … My son wasn’t big on the texture but thought up to attempt the same blueberry cinnamon flavored ice cream using a banana/egg/coconut milk/honey/vanilla/salt custard that we make – more experimentation… we’ll see. Thanks for the delicious idea and the culinary creativity it has ignited. Happy creating!!!!


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