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Blueberry swirl coconut ice-cream
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Prep Time:
1510 minutes
Cook Time:
15 minutes
Total Time:
1525 minutes
Indulgent dairy-free, gluten-free ice cream, with a guilt-free touch. Prep ahead for maximum flavor.
Ingredients:
  • 2 x 270ml cans coconut milk
  • 125g fresh blueberries
  • 12.60 gm liquid glucose
  • 40g (1/4 cup) coconut sugar
  • 4 egg whites
  • 130g (1/3 cup) liquid glucose, extra
Instructions:
  • Chill coconut milk in the fridge for at least 4 hours, or overnight, until firm.
  • In a saucepan, combine blueberries, glucose, 2 tsp of coconut sugar, and half the vanilla over medium-low heat. Stir occasionally and cook for 6 minutes until sugar dissolves and blueberries release their juices. Once done, transfer to a bowl and let it cool for 30 minutes before refrigerating until completely cooled.
  • Gently open cans of coconut milk. Scoop out solidified coconut milk to measure 220ml in a glass bowl (save remaining liquid). Whisk the solidified coconut milk with a balloon whisk until slightly thickened.
  • Whip egg whites with electric beaters until firm peaks form. Heat glucose, sugar, and vanilla in a saucepan until sugar is almost dissolved and mixture reaches 118C. Slowly pour hot syrup into egg whites while whisking. Whisk for 4 minutes until very thick. Cool slightly, then fold in whipped coconut milk using a balloon whisk until smooth.
  • 1. Pour half of the coconut mixture into a 1.4L loaf pan. 2. Drizzle two-thirds of the blueberry syrup over the coconut mixture in the pan. Swirl with a butter knife. 3. Pour the rest of the coconut mixture on top. 4. Spoon the remaining blueberry syrup over the coconut mixture. Swirl with a butter knife. 5. Freeze for 8 hours until firm. 6. Let it sit at room temperature for 10 minutes before serving.

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