Summer is the season of fresh produce abundance. Farmer’s Markets are full of fantastic seasonal options. Farm CSA shares are starting up delivering the freshest ingredients to our kitchens.
One of my favorite things to do in the summer is go berry picking. In Colorado there are farms to pick fresh strawberries, raspberries, blackberries and gooseberries. I maintain there really is nothing that tastes better than fresh berries off the plant. Warmed from the sun and bursting with full-bodied flavor leaving their out of season counterparts pale by comparison. I never can have enough on hand for eating raw or incorporating into a recipe, savory or sweet!
Blueberries are not a Colorado crop sadly. I’ve been enchanted with them ever since reading the book ‘Blueberries for Sal’ as a child, wishing to someday visit a blueberry picking location (perhaps without the baby bear that trails along behind Sal eating berries from her little pail). Though I won’t be doing that soon I just bought 4 quarts of fresh, organic blueberries that could not be sweeter or more juicy and plump. As I popped them into my mouth considering what else I could make, the idea of an ice cream came to mind!
Summer is definitely ice cream season, isn’t it? There is no better poster food for the season. Drippy cones on a steamy afternoon after running through sprinklers. A big scoop at a Waterpark to take the edge off the heat. I love the romantic image of old fashioned ice cream makers with the crank and salt, making a delicious batch for a picnic in a small town city park. Fortunately ice cream makers have come a long way and the process is much less labor intensive and faster today.
As much as I love ice cream, I will admit it often leaves me thirsty and tired. I’ve shared some experimenting I’ve been doing over the past few months with Silk non-dairy milks (coconut, almond and soy which we drink daily at home). I decided to create a blueberry ice cream recipe using Silk Vanilla Coconut milk and traditional coconut milk for a light, flavorful, creamy ‘ice cream’ that is refreshing without the thirsty factor that can accompany traditional ice cream. It really features a more natural flavor of the fruit and is elevated by some dark chocolate bits too!
Blueberry Coconut Ice Cream with Dark Chocolate bits {dairy-free}
Ingredients
- 2 cups blueberries
- ½ cup granulated sugar
- 1 ½ cup Silk Vanilla Coconut Milk
- 1 15-ounce can can Coconut Milk (full fat)
- 1 3-ounce bar bar Dark Chocolate
Instructions
- Place blueberries and sugar in a saucepan over medium heat. Stir, crushing blueberries allowing the juice and heat to dissolve the sugar. Once sugar is dissolved remove from heat to cool for 5 minutes.
- Combine the blueberry mixture, and the two coconut milks in a blender and puree until fully liquefied. NOTE: mixture can be strained through a fine mesh strainer if desired to remove specks of blueberry skins.
- Place mixture in a sealed container into the refrigerator to cool fully for at least 2 hours or overnight.
- Chop the chocolate bar into very fine pieces. My method: chop diagonally into thin strips and then chop again in the opposite direction leaving very small pieces. Set aside.
- Pour the blueberry mixture into an ice cream maker* and process according to manufacturer’s instructions. When the mixture is almost finished, pour in the chocolate bits, allowing them to mix into the ice cream. Remove the mixture, scooping it into a freezer-proof container and allow to chill until it fully hardens.
Notes
Nutrition
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
michele soyer says
I am always looking for recipes that contain coconut milk and here is a refreshing cold treat.It also o contains blueberries which are a great anti-oxidant Must try this recipe as soon as berries come to the grocery. Thank you for this recipe…