blueberry lemon iced coconut cream
(here it is served with suthrncan/couscouscaboose's hawaii pie in the background there.)
blueberry lemon iced coconut cream
1 can coconut milk
1 pack of mori-nu silken tofu
1 6oz block of creamed coconut (i got mine from the mexican grocery.*)
1/4 cup agave nectar
2 tbsp sugar (i had to add about 1/4 cup of powdered sugar later, because i didn't think it was sweet enough, so feel free to just start out with 3/8 cup of sugar from the begining)
1 1/4 tsp lemon extract
2 tbsp lemon juice
1/2 tsp lemon zest
and whatever chunks you want. (i used 1/2 cup wild blueberries and 1/2 cup chocolate chips)
blend everything (minus zest and chunks) in blender til smooth. mix in zest and plunk in freezer too cool down a little. (i only left it in there for about 15 minutes. it was slightly cooler than room temperature) then plop in ice cream maker and freeze using the manufacturer's instructions. add chunks when your maker reccommends.(my cuisinart reccommends 5 minutes before completion.)
ta-da!
i unfortunately think i messed up with the addition of the frozen blueberries. they were too icy, and the flavor ruined the delicate balance of coconut and lemon. i was initally thinking hey! blueberry and lemon go well together, oh, but i want to add chocolate too. what the heck, i'll just add both! oops. although it might have been a good addition if the coconut was a more subtle flavor, and if i cooked the blueberries to make them more sweet and syrupy.
oh well, it's a learning experience. also, the entire block of creamed coconut was too much. it made it slightly too thick and grainy. this was my first attempt at making ice cream, so it's not a bad first attempt. i made chocolate peanut butter ice cream last night. i'll have to try to remember the recipe and post that tomorrow.