Blueberry Rosemary Ice Cream (Non-Dairy)

1
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Another non-dairy ice cream from a paleo cookbook. Makes 1 pint"

Original recipe yields 1 serving
OK

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 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 & Variations


No special items needed.

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