Blueberry-peach coconut milk ice cream

I've been wanting to try making a coconut milk icecream for some time now as a dairy-free summertime treat. It is as simple to make as it is delicious and even the dairy lovers in your life will find it delectable!

 

I used fresh blueberries and peaches because tis the season, but you could put any kind of fruit or flavoring that suits your fancy. Try a classic strawberry & cream, or blackberry + lavender, or mint-from-the-garden + chocolate chips, or toasted pepitas + mango. Go wild!

coconut palm sugar

I sweetened my ice cream with organic coconut palm sugar, a minimalliy processed, unbleached natural sweetener that I prefer to refined cane sugar. Palm sugar has a lower glycemic index, producing a slower, sustained energy release than white sugar (which results in a spike and crash). It is rich in nutritive minerals including potassium, magnesium, zinc and iron and is a natural source of B and C vitamins. I love the caramely sweetness it lends to my desserts.

adding the blueberries, then the peaches and cinnamon

Blueberry Peach Coconut Milk Ice Cream

• 2 cans coconut milk
• 3/4 C. coconut palm sugar, more to taste
• 2 ts. vanilla extract or seeds from 1 vanilla bean
• dash cinnamon
• dash cardamom
• 1 C. blueberries
• 2 ripe peaches, pitted and sliced

Place the cans of coconut milk upright in the freezer for about an hour. Then, open the cans and spoon out the thick cream at the top, reserving the clear liquid at the bottom for another use (like a soup or a smoothie).

Put the coconut cream, coconut palm sugar, vanilla, and spices in the food processor and blend until smooth. Add the fruit and blend until the mixture is as smooth as you like. Alternately, stir the fruit in by hand to keep it nice and chunky.

Pour the mixture into an ice cream maker and churn according to maker's directions. Yum!