Blueberry coconut ice cream (and some firemen)

After the ANZAC day public holiday last Thursday, I've been thinking that it would be really nice if a public holiday could be repeated tomorrow. Or every Thursday, I'd take that too.

As it is, I'm a wee bit overwhelmed. I seem to have a panic-inducing amount of work. I have spent a panic-inducing amount of money on orthotics (more on that another time). My workplace had a (minor) fire this afternoon, interfering with my ability to deal with all that panic-inducing work.

On the plus side, I value my work, the orthotics should help my running, and the fire was minor. I got to watch firemen do their stuff. I made blueberry coconut ice cream this week. It could be worse.

As you may have guessed, this ice cream is where my remaining coconut cream got to. It is really easy. You don't need an ice cream maker (although you do need a food processor or high-speed blender). The berries can be changed to taste - in fact, it all can be changed to taste - and it actually tastes like commercial coconut ice cream. True.

Want some of your own? Here is how to go about it.

I made a half batch given I was using half of a coconut milk can, but I have doubled the quantities below so you can make enough to share (or just have more to yourself!).

Easy blueberry coconut ice cream

Vegan

Makes enough for 3 to 4, depending on how you're feeling

Food processor required

Print recipe

Ingredients

1 375g can full-cream coconut milk, chilled in the fridge for at least 24 hours

4 tbsp agave nectar

Seeds from 1 vanilla pod, or 1 tsp good-quality vanilla

2 - 2 1/2 cups frozen blueberries (2 cups will give an even creamier result; I used 2 1/2)

Method

Remove your chilled can of coconut milk from the fridge, flip it upside down, and remove the top. Pour out the liquid and then spoon the solid mass into a large mixing bowl. Beat with an electric mixer, on high speed, for 2 to 3 minutes or until light and fluffy.

Add the agave nectar and vanilla to the coconut cream mix, and beat briefly to combine. Transfer to a food processor and add the blueberries. Process until the blueberries are fully processed and the mixture is just starting to clump together - no more than 1 to 2 minutes. Transfer to a freezer-proof dish (silicon baking dishes are recommended) and set for several hours or overnight.

Surprisingly vibrant purple...

After this process, you have a choice. You can scoop the ice cream out of your container and serve straight up, in which case you'll have something that looks like the bowl below.

If you want silky smooth ice cream, return the frozen mixture to your food processor briefly before serving, to give a result that is a bit closer to commercial products than the straight-from-the-freezer version.

The nicest thing? Whichever way you do it, it tastes great.

 What flavour would you make if you tweaked this to your tastes?

And have you got any good fire drill / fire escapade stories? My best is from high school where I spotted a fire from the swimming pool during a sport lesson. It was a major fire and my classmates and I spent the rest of the day at the neighbouring boys' school in our bathers and towels!!

Submitted to Ricki's Wellness Weekend May 2nd to 6th 2013 , Raw Foods Thursdays 5th May 2013, and 5-ingredient Monday 6th May 2013.

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