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.

Roasted Blueberry Coconut Milk Ice Cream

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.

Roasted Blueberry Coconut Milk Ice Cream
Roasted Blueberry Coconut Milk Ice Cream
Roasted Blueberry Coconut Milk Ice Cream
Roasted Blueberry Coconut Milk Ice Cream

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.

Roasted Blueberry Coconut Milk Ice Cream

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.

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