There was no way I was going to pass up National Ice Cream day without having a homemade batch in the freezer ready to celebrate! This is by far my favorite food holiday, of course alongside Pie Day, but ice cream by far takes the title of my favorite food. Period. And yes ice cream is totally a food for me, even as healthy as I am, ice cream will always be the best. So there was no way I was also going to let the 4th of July go by without some freshly made ice cream either.
How did you spend the summer kick off holiday? Was it a long weekend by the water, a block party or lobster fest or did you spend it relaxingly underneath the sunshine grilling up some good food like I did. This year I didn’t want to do anything, and am glad no plans knocked on my door because my plan was to have no plan. It was to simply turn off and just chill. I grilled up some amazing seafood, made a light potato herb salad, which I need to make again and share with you, and caught up on some reading. I didn’t want to spend the day cooking, but a holiday without dessert just isn’t a holiday. And without ice cream, oh no way!
The plan was to pair ice cream with crisp, but the heat turned me away from using the oven, and since my forgetfulness from a hectic two weeks back from Portugal prevented the ice cream bowl from chilling, no churn ice cream it was!
Actually I’ve come to realize I make a lot of no churn ice creams, like this, this amazing one or this summer classic version. Yesterday compiling this Instagram collage of past ice cream recipes I’ve done, it hit me, just how much I love and make ice cream. I don’t know when the last time I actually had a store bought carton of ice cream in the freezer, nor do I care to have it. Unless it’s Halotop, that stuff is so good! Plus, there aren’t that great of ice cream shops around me, you know the ones that aren’t soft serve or churn their flavors from a mysterious bottled liquid. Sorry but I’m not sorry for being a snob when it comes to eating really good ice cream.
I’m not skimping on the calories or the fat because if your chilly bowl of goodness is just the best darn thing, than you deserve to eat it. When ice cream is really good, you’ll be so satisfied yo won’t want to cave and eat anyother not-so-good for you foods. Although can we agree that ice cream is good for you? I mean who doesn’t feel happy and content after ice cream, no one! And this ice cream is simple enough anyone can whip it up, literally whipping up cream and stirring are the only things you need to do.
With so many fresh berries in season, it’s almost a shame not to use them in ice cream. Yes, they’re amazing in pie, crisp or cobbler, but they’re just as refreshing and sweet in ice cream too. Simply smashed with some honey or sugar, and you’ve got the perfect swirl. And don’t skimp on the sugar either, it actually helps the berries to stay soft and creamy and not totally freeze into ice. Because you wants a creamy and smooth with bits of frozen fruit you can’t even bite into?
Like most no churn ice cream, this one is forever creamy when frozen. And the flecks of toasted coconut in every bite is what takes this simple blueberry ice cream from good, to darn delicious! It’s the right amount of sweet and refreshing, exactly what a fresh blueberry swirl ice cream should taste like. I’d say it’s pretty much THE ice cream flavor of summer.
Note: If you wanted to recreate this ice cream with a traditional ice cream base, follow this vanilla ice cream base recipe then swirl in your smashed sugared blueberries once churned.
No Churn Blueberry & Coconut Ice Cream
Ingredients {Makes about 1 1/2 Quarts}
1 pint {16 ounces} – Heavy Whipping Cream
1 can {14oz} – Sweetened Condensed Milk
1/2 – Vanilla Bean {scraped just for seeds}
1 cup – Shredded Coconut
2 pints – Fresh Blueberries
1/4 cup – Honey or Pure Maple Syrup {use Sugar if you prefer}
Recipe
Toast the shredded coconut until light golden brown. In a bowl, add the blueberries and honey {or maple syrup} and smash with a fork until smooth and resembles a sauce. Set aside. Place the container you’re planning on using in the freezer.
In the bowl of an electric mixer, with a whisk attachment, add the heavy whipping cream, and whip slowly until it begins to foam. Then increase speed and whip until soft peaks form. Slowly add the sweetened condensed milk and vanilla bean seeds, and fold gently to not deflate the whipped cream.
Pout 1/4 of the ice cream base into your container, dollop a few spoons of the blueberry sauce. Swirl lightly, and sprinkle with 1/4 cup of the coconut. Repeat four more times, finishing with the blueberry top and sprinkle of coconut. Freeze, at least 4 hours or until firm. Enjoy!
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