Blueberry-Coconut Ice Cream

Blueberry-coconut ice creamis a step by step recipe.


  1. 2 cans (400 g each) of coconut milk;
  2. 3 cups blueberries or blueberries;
  3. 1 cup of dark brown sugar;
  4. 2-3 clove buds;
  5. Cookie chips and coconut flakes for serving.


Cool coconut milk in advance. Combine sugar, cloves and 0.5 cups of drinking water in a skillet, bring to a boil, boil for 3 minutes, remove cloves, pour in 2 cups of berries. Boil at minimum heat, stirring for 5 minutes. Remove from the heat, cool completely and put in the refrigerator for 2 hours. Beat the coconut milk until smooth, add blueberry syrup with berries and fresh berries, mix, pour into the container for freezing, tighten with film and freeze in an ice cream maker or put in the freezer for 4-6 hours. Every half hour get and mix thoroughly. Serve in croissants, balls, sprinkle with cookies and coconut.

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