I have got summer on my mind! Just days after Cinco de Mayo might seem a bit soon to be breaking out the ice cream maker, but trust me this recipe is totally worth it. (I kind of totally missed the boat on the whole Cinco de Mayo thing on the blog this year – whoops!) The inspiration for this ice cream came from some leftover blueberry ginger compote I had sitting in the fridge from another recipe. It was so good, I couldn’t stand seeing it go to waste so I pureed it up and used it as a tasty blue swirl in this vanilla ice cream.
I can’t wait to enjoy bowls of this dreamy ice cream all summer after long bike rides through the city. Our new neighborhood is closer to the lakefront trail so we took our bikes out for a spin. It felt so good to be in the sun! Such adventures have helped me successfully avoid making any progress on wedding planning… When doing some google searching for venues and such, I learned that Chicago is one of the top 10 most expensive places to throw a wedding. No wonder I have been suffering from sticker shock when inquiring about the price of different venues. Definitely lots to consider in the next year!Print
Blueberry ginger swirls make this coconut milk based ice cream a treat you’ll want to make again and again this summer!
- 1 1/2 cup blueberries (fresh or frozen)
- 2 tablespoons maple syrup
- 1/2 teaspoon peeled and grated ginger
- 2 (15 ounce) cans full fat coconut milk
- 2 tablespoons cornstarch
- 2 teaspoons vanilla
- 1/2 cup granulated sugar
- In a small saucepan, combine the blueberries, maple syrup, and ginger. Heat over medium-high stirring frequently.
- As the blueberries begin to pop, mash them with the back of a wooden spoon. Continue to cook until a thick sauce forms, about 5-7 minutes.
- Let blueberries cool and transfer to blender. Puree until smooth. Place in a container in the refrigerator to chill.
- In another saucepan, add all of the coconut milk except for 1/2 cup. Stir in the vanilla and sugar. Begin to heat over medium-high setting.
- Pour the reserved 1/2 cup into a small bowl and sift in the cornstarch. Stir until well combined.
- Add the cornstarch mixture to the saucepan and stir. Bring to a simmer and turn off the heat.
- Pour the mixture into a shallow pan and cover with saran wrap so that the wrap is touching/pressed to the top of the coconut mixture. (You want to prevent the top from forming a “skin”.)
- Transfer the coconut mixture to the fridge to cool completely. (Several hours to overnight is best.)
- Add the coconut mixture to an ice cream maker and run according to your manufacturers directions. Pour 1/2 of the ice cream into a dish, then add dollops of the blueberry mixture to the ice cream in the pan. Use a knife or fork to create swirls with the blueberry sauce,
- Add the other 1/2 of the ice cream to the pan and add the rest of the blueberry sauce, swirling again with a knife or spoon. (I had some extra blueberry sauce leftover – add as much or as little as you like.)
- Chill covered in the freezer until firm.
You may have some leftover blueberry sauce. Use it as a topping when serving or reserve as a sauce for pancakes.
- Serving Size: 1/8th recipe
- Calories: 338 kcals
- Sugar: 20 g
- Sodium: 18 mg
- Fat: 27 g
- Saturated Fat: 23 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 2.5 g
- Cholesterol: 0 mg