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Blog - refined sugar free

Homemade Blueberry Chia Coconut Ice Cream

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We just whipped this up on the weekend and it was the perfect treat for a 30 degree summers day here in Sydney. The whole family loved it. Particularly as our toddler is crazy for blueberries, it was perfect. Ice cream is so easy to make yourself with the help of an ice cream maker. My mum recently purchased a fancy Thermomix so we inherited her ice cream machine. It is fast becoming one of our fave appliances, especially since ice cream is my greatest weakness! So I was so happy to find a recipe for ice cream without refined sugar and it's also dairy free. The original recipe is from Pete Evans book 'Family Food' - it's a great introduction to paleo for the whole family, I just love this book and highly recommend it as an essential for the cook book collection.

ICE CREAM INGREDIENTS:

450ml coconut cream

450ml coconut milk

4 eggs

180g (1/2 cup) honey or maple syrup (I used manuka honey)

3 T black or white chia seeds

BLUEBERRY JAM INGREDIENTS:

500g frozen blueberries

240g (2/3 cup) honey

juice of 1 lemon

METHOD:

1. To make the blueberry jam, pop the frozen blueberries into a small pot, combine with honey and juice of 1 lemon and mix well over a medium heat. Bring to the boil, then reduce heat to low to simmer uncovered for about 30 minutes (or until jam is thick) and stir occasionally. Then remove from heat and set aside to cool down. The jam will be mixed through the ice cream at the last step but there will be some left over jam so you want to keep it in an air tight container like a 750ml glass jar. Once it has cooled down, put it in your container and keep it in the fridge until ready to use it.

2. To make the ice cream, place the coconut cream and coconut milk in a saucepan and bring to the boil, stir occasionally and remove from heat.

3. Meanwhile crack the eggs into a heatproof bowl, whisk with the 180g honey until light and fluffy.

4. Pour half the hot coconut mixture into your heatproof bowl and whisk together with your light and fluffy egg/honey mix. Mix in the rest of the coconut mixture and whisk.

5. Pour this mix back into a clean saucepan over a medium heat and keep stirring until it thickens to form a custard like texture and coats the back of the spoon.

6. Using a fine sieve, strain the coconut custard mixture into a bowl. Mine looked a bit like a lumpy mush but once strained through the sieve it was all good. Cover the bowl with plastic wrap and keep in the fridge to cool for at least 2 hours.

7. Set up your ice cream maker. Pour the coconut mixture into your ice cream maker and turn it on to churn. Mine needed to churn for about 30 minutes. Check your manufacturer instructions if you are not sure how long it needs to churn. 

8. Now your coconut mixture should resemble what looks a lot more like ice cream! And tastes so scrummy! Scoop it into an air tight container and mix your blueberry mixture and chia seeds through. We used about 3/4 of the blueberry jam but I feel this was a bit too much. I really love the coconut flavour and would prefer a more subtle blueberry taste so next time I think i'll only add a bit less than half of the jam. We popped it into the freezer for a good hour before eating just to firm it up a bit more. (Hard to resist waiting that long, I know!). According to the recipe, this makes 1.3 litres.

We used blueberries this time but you could use mixed berries, strawberries or instead of making a jam, try mixing through some chopped up mango or pineapple. We even love just plain coconut ice cream and mix through some coconut shavings. The combinations are limitless. Next I think we might try some lime. 

Pete Evan's recipe also suggests trying cinnamon, cardamom, saffron, ginger, licorice or herbs such as mint and basil. Ooh that gives me an idea, mint and dark chocolate chips...um yum! Like I said, the options a limitless, enjoy!