Roasted Blueberry Coconut Milk Ice Cream
If I charted my yearly ice cream consumption, it would surely peak in August. I don't know if it's the last-month-of-summer syndrome that I believe should be treated with cold desserts or if it's some sort of childhood nostalgia thing. Whatever it is, I dig it.
I served this at a dinner party a few weeks ago when the request was: "dairy and sugar free fruit-based ice cream," and it was a hit! I'm usually not a fan of ice cream that doesn't involve cream and egg yolks, but this was a very enjoyable, healthier alternative.
It's base is creamy coconut milk, and is sweetened with raw honey and blueberries. I roasted the blueberries to remove some of their water, draw out their natural sugars and to achieve a deeper blueberry flavor.
It's super simple: just blend all ingredients, strain, and allow to rest in the fridge- which is key for light, fluffy deliciousness.
I'm pretty sure that your August ice cream consumption will spike from this as well.
Adapted from Roost
INGREDIENTS: (makes 1 quart)
- 3 cups coconut milk (whole fat, not reduced)
- 4 tbsp. raw honey
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
-Preheat the oven to 300˚ F.
-On a parchment lined sheet tray, spread the blueberries into an even layer and roast for 45 minutes. Let cool.
-In a blender, blend the blueberries, coconut milk, honey and vanilla extract.
-Strain through a chinois or other fine mesh strainer.
-Chill the mixture for 1 hours or overnight. Once chilled, place mixture into ice cream maker and follow the manufacturer’s instructions.
-Freeze; when ready to eat, remove from freezer a few minutes prior to scooping.