Coconut Ice Cream with Blueberry Coulis

After eating the amazing Coconut Blueberry Cream at Miku, the combination inspired me to make it into an ice cream dessert. And it's really simple!

For Coconut Ice Cream (Makes 1L):

• 1 can coconut milk
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/4 cup granulated sugar

For Blueberry Coulis:

• 1 cup blueberries
• 1 tbsp granulated sugar
• lemon juice to taste (a few drops will do)
• 1 tbsp water

Dissolve the sugar with just a little bit of the milk. Combine the rest of the ingredients and gradually add the dissolved sugar and taste. Depending on how sweet you like your ice cream, you may not need to add all of the sugar.

For the ice cream machine that I have, you have to freeze the chamber for over a day. When you're ready to make your ice cream, all you have to do is put the chamber on the motor, put in the paddle and pour in the ice cream mixture. As the motor spins, the paddle scrapes the ice cream that freezes on the sides of the chamber. This produces a creamy product. If you don't have an ice cream machine, you can try making it by pouring the mixture into a deep baking dish and scrape periodically as the ice crystals set. After the ice cream looks like soft serve, take it out of the machine and store it in the freezer for a couple of hours.

Coulis is pretty much a fancy French name for fruit or vegetable sauce that is pureed and strained. You can definitely substitute blueberries for any kind fruit, but keep in mind of the flavour of the fruit and how it will taste with the food you are serving it with. The natural pectin in the fruit will help thicken the coulis.

On medium heat, combine the blueberries with the sugar, water and lemon juice. Heat until sugar is dissolved (depending on the fruit, you may have to adjust the sugar and lemon juice). I used frozen blueberries and if you use those, heat the blueberries until they are thawed out and soft. Pour everything into a blender and puree (you can mash them up with the back of a spoon if you don't have a blender). Strain through a sieve and chill.

The coulis should be thick enough to coat the back of a spoon.

And here it is! My coconut ice cream with blueberry coulis. It did turn out a tiny bit icy but that's probably due to the water content in the coconut milk. Aside from that, I'm pretty happy with how this turned out. The slight acidity from the blueberry coulis helps cut the richness of the ice cream which is good because coconut milk is high in saturated fat. The combination is now one of my favourites. Try it out at feedback is always appreciated.