Coconut Milk Blueberry Jam Ice Cream

After the last batch of coconut milk ice cream I made, I became a huge fan.  The texture of it is so creamy, very similar to gelato.  This summer we bought a bunch of organic blueberries that we froze. Well I just had to make ice cream with it.

Coconut Milk Blueberry Jam Ice Cream

For the Jam part:
2 cups frozen blueberries
1/2 cup honey
2 teaspoons almond extract
pinch of salt
Place all ingredients into a saucepan over medium heat.  Stir to incorporate the honey.  As the blueberries heat up they will begin to break open.  Continue to stir so that it doesn't burn.  The mixture will thicken to the consistency of jam.  Remove from stove and place in a glass container.  Place in refrigerator to cool.

For the Ice Cream part:
2 cans - 14 ounces coconut milk
2/3 cup honey
2 teaspoons almond extract
Place all ingredients into a blender and blend.  Place mixture into refrigerator for about 1 hour to cool.

Place ice cream part into a ice cream maker.  Process until just about done and then add the blueberry jam.  Let it continue to process and then remove to a container and freeze.

Mint Ice Cream (Paleo, Sugar Free, Dairy Free)

As many of you know I have several different food allergies so I try to find things that I can eat.  In the Paleo Indulgences cookbook there is a recipe for Mint Chip Ice Cream, of course since I can't eat chocolate (allergy) I figured I could leave the chocolate out. 

Don't be freaked out by the ingredients.  There is spinach in it.  Don't worry you won't taste it, it only adds the color to make your ice cream green.

I doubled the recipe.  I will also give you the recipe exactly as it is written.  I put my notes next to each since I changed it up a little bit.

Mint Chip Ice Cream

Makes 1 pint

1 - 14 ounce can coconut milk

1 teaspoon vanilla extract (I didn't use this, allergy)

1/2 teaspoon pure peppermint extract (I used 1 teaspoon)

1/2 cup raw spinach

1/3 cup maple syrup or honey (I used honey)

1/2 cup to 3/4 cup chocolate shavings (I didn't use this, allergy)

Place all ingredients, except chocolate shavings, in a blender and puree until smooth.  Chill in refrigerator for at least 1 hour.  Pour mixture into a prepared ice cream maker and follow manufacturer's instructions.  During the last 5 minutes of processing, add the chocolate shavings to the mixture.  Place into a container and place in freezer.