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Blueberry Coconut Ice Cream

Rated as 3.5 out of 5 Stars

"I love to create new recipes and of course using all of my amazing electronics, accessories and beautiful items. In this recipe I used my Ninja® blender to combine the ingredients. My Hamilton Beach® ice cream maker then to store and serve my ice cream – I just love my Zak Designs® products! Life is good with delicious food and awesome products!"
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4 h 20 m servings 360
Original recipe yields 6 servings


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  1. Blend cream, coconut milk, blueberries, honey, and lemon extract together in a blender until smooth. Add shredded coconut and pulse 2 times. Pour mixture into a saucepan.
  2. Whisk egg yolks into cream mixture; bring to a boil. Immediately remove saucepan from heat and pour into a bowl. Cover bowl with plastic wrap, pressing the wrap so it touches the cream mixture. Refrigerate until completely chilled, at least 3 hours or overnight.
  3. Transfer cream mixture to an ice cream maker and process according to manufacturer's instructions until desired consistency is reached. Immediately scoop ice cream out of ice cream maker so it doesn't freeze to sides of bowl.

Nutrition Facts

Per Serving: 360 calories; 34.1 13.1 3.3 150 32 Full nutrition

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Read all reviews 2
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Great idea but needs some adjusting. We found that the blueberry flavor didn't come thru quite enough as is. Maybe next time, we will up the amount of blueberries from what I already used which ...

I love the idea of this ice cream but not so much the execution. It is not sweet enough as written and there is something off about the texture- not quite the creaminess I would expect from ic...