Blueberry Coconut Ice Cream

5.0/5 rating (1 votes)
  • Ready in: Prepare 25 minutes, refrigerate for 3 hours
  • Serves: 4
  • Complexity: easy
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Blueberry Coconut Ice Cream

I love to create new recipes and of course using all of my amazing electronics, accessories and beautiful items. In this recipe I used my Ninja Blender to combine the ingredients.  My Hamilton Beach Ice Cream Maker then to store and serve my ice cream - I just love my Zak Designs products!  Life is good with delicious food and awesome products!



  • 1 cup full-fat coconut milk, from the can
  • 1 1/2 cup heavy cream
  • 1 cup blueberries
  • 2 tablespoons organic honey
  • 1 teaspoon lemon extract
  • 1/4 cup shredded coconut, unsweetened
  • 2 egg yolks


  1. Combine the coconut milk, blueberries, honey, and lemon extract in a blender until incorporated. Then add in coconut and just pulse 2 times.

  2. In a sauce pan over medium heat add in mixture and whisk in the 2 egg yolks.  Once it begins to boil remove from heat immediately and pour into a bowl.  Cover with plastic by pressing the plastic to the mixture.

  3. Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 3 hours or overnight.

  4. Place the mixture in an ice cream maker and churn by following the manufacturer’s directions, until desired consistency is reached. Immediately scoop ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl.

  5. Serve immediately and store in a freezer safe container.

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