Hold on tight, because today our #eatyourpastels series gets NEXT LEVEL. Amanda really went above and beyond with the ultimate challenge for this post – not one, but three flavours of totally natural organic homemade coconut ice cream!
We’ve been super inspired by all of the amazing rainbow food that’s been taking over Instagram lately (expecially Hippie Lane and Alison Wu), and we wanted to take a stab at making things other than just in shades of pink. Apparently it’s well known in the healthy food world that blueberry dyes most things purple, but what about shades of blue and green? We did a bit of research, and it led us right to E3Live Blue Majik
Every time you see something all natural that’s an almost unreal shade of blue, its likely been made with Blue Majik powder. The powder itself is pretty constantly sold out, but if you get the capsules and open them up it’s essentially the same thing (we ordered ours here). With the help of this magical powder, plus beet juice and blueberries, we were able to make 3 perfect shades of “nice cream” to play with (and eat of course!)
Scroll down for the full recipe!
Notes from Amanda: Making ice cream is actually SO fun! A) Because you can make so many cute colours and B) Because there is something so satisfying in seeing your ice cream churn! The following recipes are enjoyed best if consumed right away. Once they freeze solid in the freezer they lose that creamy soft serve texture. My mission this summer is to figure out how to make them last with a soft creamy texture even after frozen. But for now, whip your coconut ice creams up and eat them all immediately ’cause hey, it IS National Ice Cream Day and all!
What you’ll need //
An ice cream maker (we used CUISINART Mix it in Soft Serve Maker
6 cans of full fat coconut milk
¾ cup of maple syrup
¾ cup of coconut sugar
½ cup frozen blueberries
3 tbsp beet juice
6-8 Blue Majik Capsules
To Make:
To make all three beautifully coloured ice creams we obviously had to make three different batches of ice cream!
Pink:
Blend 2 cans of coconut milk with ¼ cup of coconut sugar and ¼ cup maple syrup and your beet juice. Add in one tbsp at a time so you can adjust the shade of pink to your desire. Once blended, transfer to your ice cream maker and churn for 25-30 minutes.
Lavender:
Blend 2 cans of coconut milk with ¼ cup coconut sugar, ¼ cup maple syrup and your frozen blueberries. Transfer into your ice cream maker and churn for 25-30 minutes.
Blue:
Take the last 2 cans of coconut milk and add to your blender with you guessed it, the sugars! Also add in your blue majik for colour. Again, transfer your mixture into your ice cream maker for 25-30 minutes.
Advice:
Coconut soft serve is best enjoyed right away. As if freezes it becomes fairly hard to scoop and serve! We recommend trying one of the pretty colours at a time. If you’re feeling ambitious, be sure to refreeze the bowl between each batch, otherwise your ice cream won’t churn!
If you’re interested in making other Coconut Milk desserts this book is a great resource! Coconut Milk Ice Cream: Vegan & Grain-free Ice Creams & Frozen Treats
