Blueberry Rosemary Ice Cream (Non-Dairy)
Recipe: #28702
November 12, 2017
Categories: Desserts, Blueberry, Coconut, 5-Minute Prep, July 4th, Labor Day, Ice Cream Maker Gluten-Free, Kosher, Non-Dairy, Vegetarian, more
"Another non-dairy ice cream from a paleo cookbook. Makes 1 pint"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (625.9 g)
- Calories 1247.8
- Total Fat - 104.2 g
- Saturated Fat - 87.2 g
- Cholesterol - 368.9 mg
- Sodium - 79.6 mg
- Total Carbohydrate - 80 g
- Dietary Fiber - 12.5 g
- Sugars - 63.2 g
- Protein - 15.7 g
- Calcium - 121.5 mg
- Iron - 8.1 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the coconut milk, blueberries, honey, rosemary and lemon extract in a blender. Process until smooth.
Step 2
Pour the mixture into a heavy-bottomed saucepan and whisk in the egg yolks. Over medium heat, gradually bring to a low boil, whisking the whole time. Immediately remove the pan from the heat and let it cool completely.
Step 3
Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least two hour, or overnight.
Step 4
Place the cold mixture into an ice cream maker and process until it reaches the desired consistency. Serve immediately or store, covered, in the freezer for up to 3 weeks.
Tips
No special items needed.
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