Blueberry Swirl Coconut Ice Cream

A creamy dairy-free ice cream, gluten-free and low in calories. Start this recipe two days before.

The ingredient of Blueberry Swirl Coconut Ice Cream

• 2 x 270ml cans coconut milk
• 125g fresh blueberries
• 2 teaspoons liquid glucose
• 40g 1 4 cup coconut sugar
• 1 teaspoon vanilla extract
• 4 egg whites
• 130g 1 3 cup liquid glucose extra

The Instruction of blueberry swirl coconut ice cream

• place coconut milk in the fridge for 4 hours or overnight to firm
• meanwhile place the blueberries glucose 2 tsp of the coconut sugar and half the vanilla in a saucepan over medium low heat cook stirring occasionally for 6 minutes or until sugar dissolves and blueberries release their juices transfer to a bowl and cool for 30 minutes transfer to the fridge to cool completely
• carefully open cans of coconut milk scoop the solidified coconut milk from the surface and place in a glass bowl to measure 220ml reserve remaining liquid for another use use a balloon whisk to whisk the solidified coconut milk until thickened slightly
• use electric beaters with whisk attachment to whisk egg whites in a clean dry bowl until firm peaks form place the extra glucose and remaining sugar and vanilla in a small saucepan over low heat cook stirring constantly for 2 minutes or until sugar is almost all dissolved bring to a simmer simmer without stirring until mixture reaches 118c on a sugar thermometer with the motor running slowly add hot syrup to the egg white whisking constantly until all combined continue whisking for a further 4 minutes or until very thick and bowl is warm to touch stand at room temperature for 2 minutes to cool slightly use a balloon whisk to fold in whipped coconut milk until smooth
• pour half the coconut mixture into a 1 4l loaf pan spoon two thirds of the blueberry syrup randomly over top of coconut mixture use a butter knife to create a swirled effect pour over the remaining coconut mixture spoon over the remaining blueberry mixture use a butter knife to create a swirled effect place in the freezer for 8 hours or until firm stand the ice cream at room temperature for 10 minutes before serving

Nutritions of Blueberry Swirl Coconut Ice Cream

calories: 259 793 calories
calories: 16 4 grams fat
calories: 14 5 grams saturated fat
calories: 28 5 grams carbohydrates
calories: 26 3 grams sugar
calories: n a
calories: 3 5 grams protein
calories: n a
calories: 27 milligrams sodium
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calories: nutritioninformation