I wanted an ice cream maker for the longest time and finally broke down and bought one at Bed Bath and Beyond with a coupon (because is there any other way to by something from BB & B? I literally have a binder of coupons. Hit me up if you need one 😉 ). Excited to make my first batch of ice cream, I froze the bowl for the recommended 24 hours and decide on a dairy-free blueberry ice cream. Coconut milk, vanilla unsweetened plant milk, honey and a bunch of blueberries.
*Spoiler alert* the fact that this is in a bread pan should be the first clue that my first ice cream machine experience didn’t go so well.
Now would probably be an appropriate time to ooh and ahh at the color. I know you’re wondering if there’s food coloring or something wonky in there, but that’s just good ol’ Mother Nature.
To prepare the ice cream mixture, I cooked blueberries and honey for about 5 minutes, mashing and swooning over the gorgeous color. Little did I know, once I blended the blueberries with the milks in my Vitamix, this lovely lavender color liquid unfolded before my eyes. I’d be lying if I said I didn’t just take a swig of the liquid cream…. Oh. My. Gosh. There were noises. It was so good.
Carefully following instructions (I’ve been known not to do this), I poured the mixture in my brand new machine and turned it on. *This particular machine says it makes ice cream in about ~30 minutes-ish*….15 minutes go by. Still liquid. 20 minutes go by. Still tastes good, but still liquid. 30 minutes go by… I got nothing. 40 minutes go by…. I’m officially frustrated and googling each individual ingredient to find out which pesky one is to blame for not freezing! I decided it was the honey and swear I’ll never use honey again (in ice cream). I almost tossed the ice cream mixture (because let’s get real- I wouldn’t actually let myself drink it like a smoothie and I was pretty miffed by that time), but thank goodness I didn’t!
I poured the pretty liquid in a standard sized bread pan, put 2 layers of plastic wrap and I tried not to curse while heading to the freezer in the garage. 12 hours later I checked on it- still pretty runny.. supporting my theory that honey is pretty much the devil.
Fast forward about 12 more hours until 9pm at night when I tell Mr. KISS in the Kitchen I was going to go get the blueberry slush mix from the freezer again (massive eye roll) and to my complete shock- it was creamy, frozen and ridiculously gorgeous. All of these photos are from that batch and this ice cream basically became my #1 favorite dessert I’ve ever created. #notevenkidding
So here’s the lessons learned:
- Here’s the punchline and reason it didn’t work- You have to make sure the bowl on your ice cream maker is actually frozen.. turns out my outdoor freezer is a loser and that was the reason behind all my ice cream woes.
- I tested this recipe again to see if it would actually turn out as creamy the second time without 40 minutes of (potentially pointless) churning. The verdict is I do think the churning made it a little more creamy. The second batch was slightly icier so I let it sit for a few more minutes before serving, but it was still delicious. This creamy blueberry flavor is out of this world!
- I do think this recipe will work just fine in an ice cream maker- I have yet to test it, but will update this post once I do.
- The best things in life take troubleshooting and patience. And honey is not the devil.
KISS Blueberry Coconut Ice Cream (Dairy Free)
- Vitamix or high-speed blender
- 2 cups fresh blueberries
- 1 13.5 oz can full-fat coconut milk
- 1 1/2 cups vanilla unsweetened plant milk (I used Ripple’s new Vanilla Unsweetened and it worked perfectly!)
- 1/2 cup honey (Consider maple syrup or agave if wanting to make this 100% Vegan 🙂)
- In a medium saucepan, heat blueberries and honey on medium-high heat until they come to a boil. Turn down heat, mash blueberries and simmer for 2-3 minutes.
- Let blueberries cool at least 5 minutes.
- In a Vitamix or high-speed blender, pour blueberry-honey mixture and both milks.
- Blend on high until mixed well and pour mixture into a standard bread pan, cover with 2 layers plastic wrap and freeze for 20-24 hours.
- If using an ice-cream maker, complete up to Step 3 then let the mixture sit in the fridge for at least 2 hours before following the manufacturer’s instructions.
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