Looking through my photos from the last few weeks, it occurs to me that I’ve never bought as many ice cream cones as I have this summer, and that somehow makes me happy!
There was something about having a young houseguest around that made me a little nostalgic… for the kind of holidays I wished I’d had as a child, and then I was overcome by this odd desire to make this her (my houseguest’s) best summer ever!
Our to-do list kept growing even as our summer together was winding down. We never got around to all fascinating treats we’d planned to make – scones, pancakes and homemade ice cream.
This is the ice cream I wish we had made together. Maybe because it’s a little unconventional… coconut milk churned until luscious and creamy.
Subtle coconut flavours, sweet blueberries with a splash of lemon to draw out the tartness in the berries, simple and tasty, that’s what this ice cream is all about.
It’s a beautiful way to use up those plentiful in-season blueberries; I go a step further and pair it with this blueberry galette – because you can never have too much blueberries in the summer, and there’s only so much I can freeze (my freezer is tiny!)
I usually use full-fat coconut milk, but light coconut milk worked just fine, I don’t know if the banana is necessary, but it melds with the vanilla extract for a delectable rich flavour.
This ice cream is a sort of work in progress; I have a lot of ideas for it still.
I like that it’s modest and uses just a few ingredients, maybe next time I’ve blend the blueberries with the coconut milk… maybe I’ll get to make it with my young houseguest next time.
Blueberry Coconut Milk Ice Cream
- 2 (400ml/13.5oz each) cans coconut milk, chilled
- 3/4 cup cane sugar
- 1 medium-sized ripe banana
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- 1 cup fresh or frozen blueberries
- Mix coconut milk, sugar, banana, vanilla extract, lemon juice and salt in a blender until smooth and sugar is dissolved
- Transfer mixture into ice cream machine and add blueberries
- Churn mixture according to manufacturer’s instructions until creamy
- Serve immediately with your favourite toppings, or pack in an airtight container, cover and freeze until firm
- When serving from freezer, allow ice cream to sit at room temperature for about 5 minutes before serving