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No Churn Blueberry & Coconut Ice Cream

July 17, 2017 · 2 Comments

 

There was no way I was going to pass up National Ice Cream day without having a homemade batch in the freezer ready to celebrate! This is by far my favorite food holiday, of course alongside Pie Day, but ice cream by far takes the title of my favorite food. Period. And yes ice cream is totally a food for me, even as healthy as I am, ice cream will always be the best. So there was no way I was also going to let the 4th of July go by without some freshly made ice cream either.

How did you spend the summer kick off holiday? Was it a long weekend by the water, a block party or lobster fest or did you spend it relaxingly underneath the sunshine grilling up some good food like I did. This year I didn’t want to do anything, and am glad no plans knocked on my door because my plan was to have no plan. It was to simply  turn off and just chill. I grilled up some amazing seafood, made a light potato herb salad, which I need to make again and share with you, and caught up on some reading. I didn’t want to spend the day cooking, but a holiday without dessert just isn’t a holiday. And without ice cream, oh no way!

The plan was to pair ice cream with crisp, but the heat turned me away from using the oven, and since my forgetfulness from a hectic two weeks back from Portugal prevented the ice cream bowl from chilling, no churn ice cream it was!

Actually I’ve come to realize I make a lot of no churn ice creams, like this, this amazing one or this summer classic version. Yesterday compiling this Instagram collage of past ice cream recipes I’ve done, it hit me, just how much I love and make ice cream. I don’t know when the last time I actually had a store bought carton of ice cream in the freezer, nor do I care to have it. Unless it’s Halotop, that stuff is so good! Plus, there aren’t that great of ice cream shops around me, you know the ones that aren’t soft serve or churn their flavors from a mysterious bottled liquid. Sorry but I’m not sorry for being a snob when it comes to eating really good ice cream.

I’m not skimping on the calories or the fat because if your chilly bowl of goodness is just the best darn thing, than you deserve to eat it. When ice cream is really good, you’ll be so satisfied yo won’t want to cave and eat anyother not-so-good for you foods. Although can we agree that ice cream is good for you? I mean who doesn’t feel happy and content after ice cream, no one! And this ice cream is simple enough anyone can whip it up, literally whipping up cream and stirring are the only things you need to do.
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With so many fresh berries in season, it’s almost a shame not to use them in ice cream. Yes, they’re amazing in pie, crisp or cobbler, but they’re just as refreshing and sweet in ice cream too. Simply smashed with some honey or sugar, and you’ve got the perfect swirl. And don’t skimp on the sugar either, it actually helps the berries to stay soft and creamy and not totally freeze into ice. Because you wants a creamy and smooth with bits of frozen fruit you can’t even bite into?

Like most no churn ice cream, this one is forever creamy when frozen. And the flecks of toasted coconut in every bite is what takes this simple blueberry ice cream from good, to darn delicious! It’s the right amount of sweet and refreshing, exactly what a fresh blueberry swirl ice cream should taste like. I’d say it’s pretty much THE ice cream flavor of summer.No Churn Blueberry & Coconut Ice Cream | Dreamery Events

Note: If you wanted to recreate this ice cream with a traditional ice cream base, follow this vanilla ice cream base recipe then swirl in your smashed sugared blueberries once churned. 


 

No Churn Blueberry & Coconut Ice Cream 
2017-09-16 15:12:18
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Ingredients
  1. 1 pint {16 ounces} – Heavy Whipping Cream
  2. 1 can {14oz} – Sweetened Condensed Milk
  3. 1/2  – Vanilla Bean {scraped just for seeds}
  4. 1 cup - Shredded Coconut
  5. 2 pints - Fresh Blueberries
  6. 1/4 cup - Honey or Pure Maple Syrup {use Sugar if you prefer}
Instructions
  1. Toast the shredded coconut until light golden brown. In a bowl, add the blueberries and honey {or maple syrup} and smash with a fork until smooth and resembles a sauce. Set aside. Place the container you're planning on using in the freezer.
  2. In the bowl of an electric mixer, with a whisk attachment, add the heavy whipping cream, and whip slowly until it begins to foam. Then increase speed and whip until soft peaks form. Slowly add the sweetened condensed milk and vanilla bean seeds, and fold gently to not deflate the whipped cream.
  3. Pou 1/4 of the ice cream base into your container, dollop a few spoons of the blueberry sauce. Swirl lightly, and sprinkle with 1/4 cup of the coconut. Repeat four more times, finishing with the blueberry top and sprinkle of coconut. Freeze, at least 4 hours or until firm. Enjoy!
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Filed In: Desserts, Entertaining, Food, Inspiration, Lifestyle, Recipes / Tagged: Blueberry Ice CREAM, desserts, Dreamery Desserts, food, homemade ice cream, ice cream, national ice cream month, no churn ice cream, recipes, summer desserts, summer entertaining, summer recipes

Comments

  1. CassieMorganM says

    July 17, 2017 at 4:49 pm

    Girlfriend, this looks so amazing~ Happy national ice cream day to you

    Reply
    • Diana says

      July 23, 2017 at 8:18 pm

      Thank you! Hope you have an ice cream filled summer 🙂

      Reply

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Thinking of Christie & Mario’s romantic wedding Thinking of Christie & Mario’s romantic wedding in Portugal, because I have travel on my mind & I'm feeling very inspired to explore, connect & make some magic happen in real beautiful places with creatives who inspire me🌿✨

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Not one to be led by trends, but seems there’s a Not one to be led by trends, but seems there’s a little something we’re all looking forward to … Color! But there in lies the complex beauty of color. We connect & interpret it in so many personal ways — some of us are drawn to the beauty in the soft muted tones, while others it’s the bright rich hues. Each view & approach, a special way of embracing color✨🌿🌈And I am here for all it!
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“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

Ikebana designs use fewer stems that are intentionally arranged to reflect the balance of opposing elements. Ikebana floral art is a reflection of the person creating it & its evolving story.”
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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

I was naturally drawn to the traditional artform of Ikebana, for it takes the simplest elements & transforms them into designs that evoke an immense emotion. For me there is so much power & beauty in that, but also why I think it’s not as understood or appreciated as elaborate floral designs. 

I stumbled upon this forgotten small blue & white dish, thought how perfect it would be to capture the story of “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown … using a few sprigs of Blue Thistle & the inspiration of Ikebana intentions, this tiny delight was made💙

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