coconut ice cream

Making ice cream is actually SO fun! A) Because you can make so many cute colours and B) Because there is something so satisfying in seeing your ice cream churn! Whats not fun? Food styling and photographing ice cream! Highly do NOT recommend doing so, ever. Haha. 

The following recipes are enjoyed best if consumed right away. Once they freeze solid in the freezer they lose that creamy soft serve texture. My mission this summer is to figure out how to make them last with a soft creamy texture even after frozen. But for now, whip your coconut ice creams up and eat them all immediately!

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What you’ll need >>

An ice cream maker (we used CUISINART Mix it in Soft Serve Maker)
6 cans of full fat coconut milk
¾ cup of maple syrup
¾ cup of coconut sugar
½ cup frozen blueberries
3 tbsp beet juice
6-8 Blue Majik Capsules (just the powder inside)

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To Make:

To make all three beautifully coloured ice creams we obviously had to make three different batches of ice cream!

Pink:
Blend 2 cans of coconut milk with ¼ cup of coconut sugar and ¼ cup maple syrup and your beet juice. Add in one tbsp at a time so you can adjust the shade of pink to your desire. Once blended, transfer to your ice cream maker and churn for 25-30 minutes.

Lavender:
Blend 2 cans of coconut milk with ¼ cup coconut sugar, ¼ cup maple syrup and your frozen blueberries. Transfer into your ice cream maker and churn for 25-30 minutes.

Blue:
Take the last 2 cans of coconut milk and add to your blender with you guessed it, the sugars! Also add in your blue majik for colour. Again, transfer your mixture into your ice cream maker for 25-30 minutes.

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