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.