Non-Dairy Blueberry Chocolate Chunk Ice Cream
Coconut milk, blueberries and chocolate combine to make a dessert as decadent as the real thing.
Yield: 1 quart
Cost: $10
Equipment
- Ice cream maker
Materials
- 3 cups coconut milk
- 1 cup blueberries
- ¾ cup evaporated cane juice
- 2 Tablespoons good quality cocoa powder
- 2 teaspoons vanilla extract
- ½ cup bittersweet chocolate chunks or shavings
Instructions
- Place coconut milk, blueberries, cane juice, cocoa powder, and vanilla extract into a blender. Puree until smooth. It will be thick and creamy. Pour into an ice cream maker and churn according to manufacturer's directions.
- Transfer to an airtight, freezer-proof container and fold in the chocolate chunks. Freeze until firm enough to scoop.
Notes
To make ice cream without an ice cream maker, start by placing a freezer-safe bowl or pan in the freezer. Blend the ingredients in a blender as per the instructions below, then transfer the mixture to your frozen bowl. Stick it back in the freezer for 30 minutes to let the mixture solidify a bit. Once it's looking a bit icy, take it out and use an electric beater to break up the ice crystals and give it a smooth, ice cream-like consistency. Continue freezing and beating the mixture every 30 minutes or so until it's firmly frozen and looks just ice cream. You might have to do this about 4-5 times depending on the temperature of your freezer.