As the summer nears the end, I saw the local farmer’s market had some fresh blueberries and I wanted to take advantage of some farm-fresh (and not grocery store fresh) blueberries. I was looking up blueberry recipes and came across this recipe from the Love and Lemons Cookbook for Blueberry, Mango, and Mint Ice Cream. Another exciting aspect of this is that it uses coconut milk instead of whole milk and cream. I haven’t done much cooking with coconut oil, so I will note that the coconut flavor remains once the ice cream was made. I like coconut, so it was not a problem, but for folks who do not enjoy coconut as much, it could be troublesome. The mint was faint, but the blueberry and coconut were recognizable in the recipe.
Blueberry, Mango, and Mint Ice Cream
2 cans full-fat coconut milk, refrigerated overnight
1 heaping c blueberries
1 mango, pitted and diced
5 to 7 fresh mint leaves
1 1/2 Tbsp cornstarch
1/3 c cane sugar
In advance, make sure the freezer bowl of your ice cream maker has been in the freezer overnight, or for at least 15 hours.
Remove the coconut milk from the fridge and carefully scoop the thick solid cream off the top. Save the watery part for another use.
In a blender, combine the blueberries, mango, mint leaves, coconut solids, cornstarch, sugar, and a pinch of salt and puree until smooth.
Pour the mixture into the freezer bowl of your ice cream maker and churn according to the manufacturer’s directions. Transfer to a freezer safe container for about 2 hours, or until the ice cream firms up.
If freezing longer, let the ice cream soften at room temperature for about 20 minutes before serving.