This blueberry coconut ice cream is one of the easiest ice cream recipes you will make because there are no eggs involved – that means no pesky tempering, straining, and potential cream curdling (gr0ss). To brighten up this hyphy dessert even more (anyone else suddenly singing “I got purpleeeee?” Just me? Aight.), I used coconut cream. Never heard of it? Neither had I until I spotted it at Trader Joe’s one day and bought it in intrigue and inspiration. Admittedly, it had also been gathering dust in my cabinet until this ice cream recipe came along and stole my heart.
This article gives a great overview on the difference between coconut milk and coconut cream. The former is has the consistency of cow’s milk and is made from simmering one part shredded coconut in one part water. Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream. In this recipe, coconut cream provides the fat needed to keep the ice cream emulsified and stable, which is important since we’re not using eggs. Coconut cream also has twice the fat content of heavy cream, providing a lovely smooth mouthfeel.
I use a nearly 1:1 ratio of coconut cream and heavy cream because as you can guess, coconut has a pretty strong flavor! I wanted the flavor to come thru (cue Drake), but not so much that you can’t taste the blueberries. After all it’s summer, and I’m trying to hold on to all the freshness that it brings.
As summer kicks off, this blueberry coconut ice cream is an ode to a bit of normalcy – sunny days, bursting berries, and simple joys. Bonus: play Ludacris “Blueberry Yum Yum” on repeat while making and eating. Real ones know.
Other ice cream recipes on SLM:
I love that crazy purple color! Gorgeous and full of great flavor, I’m sure.
Purple is definitely THE color!
Jocelyn (Grandbaby Cakes) says
Oh girlie this ice cream looks phenom!!! I wish I had a bowl right now!
Thanks so much Jocelyn, I can’t get enough of the color!!
Nancy @ gottagetbaked says
Aaaaah, “summer” in SF! The first summer I was there, I couldn’t believe how cold it would get in the evenings. We’d be in the city around 5pm, watching the wall of fog roll in. It doesn’t matter though – I love SF so much. Shikha, your ice cream looks amazing! That bright purple colour is gorgeous. They don’t sell coconut cream in Canada (at least, I haven’t seen it yet) so I’ll have to make a Trader Joes run the next time I’m in the US.
I always forget that Trader Joe’s doesn’t exist in Canada, and that makes me so sad because it’s truly a magical place. Maybe there is some knockoff version?
Kristi @ Inspiration Kitchen says
I love ice cream recipes with no eggs! And, you are holding one of my favorite things – coconut milk! With blueberries ~ girl ~ I am LOVING this!!!
Thanks so much! No eggs does make ice cream so much easier to do, and to eat!!
Traci | Vanilla And Bean says
Hi Shikha! Your ice cream looks fabulous! It seems so simple to make and must taste amazing! I’m looking forward to this one!
Hope to see you at the IFBC!
Thank you so much, Tracy! I can’t wait for IFBC 😀
Graham @ Glazed & Confused says
This is too damn good!
Purple-y deliciousness. I’ll take twenty pints!
Why hasn’t someone invented an easy to way to ship ice cream yet? I would be sending this straight to ya!
Jocelyn (Grandbaby Cakes) says
Oh gosh this ice cream is bananas amazing!
I keep slowly eating it in my freezer, cus I want it to last forever!!
Morgan Dragonwillow (@MDragonwillow) says
I definitely have to try this! Looks beautiful and I’m sure it is quite tasty!
You should try it – it’s not hard at all!
LA Edwards says
Hi Shikha, looks amazing! I love coconut ice cream, but hate spending $$ at the store for it. I am a vegan with dairy, egg, banana allergies so finding ice cream without those ingredients in a recipe is often a challenge. I was looking for the ingredients, and when I clicked on the link, there were none. Am I missing something? I couldn’t locate how much to use. Thanks.
Hey there! It looks like the ingredient list got removed for some reason as I switched to a new website layout. If you give me your email, I can email you the full recipe. Thanks!
Oh my goodness! That looks so good! I guess I have a reason to go to Trader Joes. Thank you for sharing your recipe with us.
Trader Joe’s is the best!!
Katie (The Muffin Myth) says
Mmmmmm, that looks so good! It’s giving me ice cream maker envy! I used to have one, but we left it behind when we moved overseas, and now my freezer isn’t big enough to fit one of those freezer bowl thingies. I love the idea of using coconut cream, which I haven’t seen here but will have to seek out. Delish!
Oh no! That makes me sad to hear that, as I love having an ice cream making attachment. Sounds like you should get a mini freezer JUST for this, haha!
Lindsey @ American Heritage Cooking says
I’ll still trying to transition my baking and cooking to Fall when the temperatures require AC all the time! I am totally digging this ice cream! Delish!
I know, I’m holding on to summer still even though it is definitely fall. It’s been weird though because I’m still seeing berries and tomatoes at the farmer’s market, so what is going on?!