I saw this recipe on the lovely FoodGal website and all I could do was start singing Ludacris’ “Blueberry Yum Yum” and rush to the farmer’s market to make it immediately.
It’s been a while since I made ice cream, and since SF in August isn’t exactly the warmest of cities (that’ll happen in October), I had been putting off working on a new recipe and let my ice cream maker gather dust in the cabinet. Until now.
This 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. To brighten up this hyphy purple dessert even more, 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.
While summer may be transitioning into fall for many of you, it’s only just beginning here, so definitely make this as an ode to what has been or what will be. And y’all can hate, but I’m pretty sure when Ludacris sang that song, he was singing about this ice cream.
“I never woulda thought that it could taste this gooooooooooood.”
Other ice cream recipes on SLM:
Blueberry-Coconut Ice Cream
(Adapted from Foodgal)
1 pint blueberries
3/4 cup granulated sugar
3/4 cup coconut cream
1/4 cup fresh lemon juice
1 cup heavy cream
- In a large pot, heat the blueberries and sugar over medium heat until they are broken down, about 10 minutes. Stir in the cream and heat until everything is scalding, stirring occasionally.
- Pour the mixture into a blender and blend until completely smooth. Add in the lemon juice and coconut cream and using a whisk (do NOT blend it with the blender), stir until everything is smooth.
- Pour into an airtight container and refrigerate overnight.
- Spin according to your ice cream maker’s instructions and serve.