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: