*Spoiler alert* the fact that this is in a bread pan should be the first clue that my first ice cream machine experience didn’t go so well.
Now would probably be an appropriate time to ooh and ahh at the color. I know you're wondering if there's food coloring or something wonky in there, but that's just good ol' Mother Nature.
- Here's the punchline and reason it didn't work- You have to make sure the bowl on your ice cream maker is actually frozen.. turns out my outdoor freezer is a loser and that was the reason behind all my ice cream woes.
- I tested this recipe again to see if it would actually turn out as creamy the second time without 40 minutes of (potentially pointless) churning. The verdict is I do think the churning made it a little more creamy. The second batch was slightly icier so I let it sit for a few more minutes before serving, but it was still delicious. This creamy blueberry flavor is out of this world!
- I do think this recipe will work just fine in an ice cream maker- I have yet to test it, but will update this post once I do.
- The best things in life take troubleshooting and patience. And honey is not the devil.
Time: Traditional prep: 15 minutes hands-on + 24 hours freeze time or about ~30 minutes in most standard ice-cream makers
Makes: About 7 cups, ~12 servings
2 cups blueberries, fresh
1 13.5oz can coconut milk (full fat)
1 1/2 cups vanilla unsweetened plant milk - I used Ripple's new Vanilla Unsweetened and it worked perfectly!
1/2 cup honey*
1.) In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
2.) Let blueberries cool at least 5 minutes.
3.) In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
4.) Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
5.) If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer's instructions.
*Consider maple syrup or agave if wanting to make this 100% Vegan :)