A creamy coconut-based blue ice cream with a mellow flavor and vibrant dinosaur-inspired look, great for a dairy-free option.
ABy Annebala
Servings
2
1 can Full-fat coconut milk
3 tbsp Maple syrup
0.5 tsp Vanilla extract
1 tsp Blue spirulina powder
1 pinch Pinch of sea salt
2 tbsp Shredded toasted coconut (garnish)
2 tbsp Dinosaur-shaped sprinkles or gummy dinosaurs (garnish)
Calories
621 kcal
Protein
6g
Carbs
44g
Fat
51g
Fiber
5g
Sugar
37g
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Ice Cream Base
1. Chill the can of coconut milk in the fridge overnight or for at least 4 hours. This helps the cream separate and gives a richer, creamier result.
2. Open the chilled coconut milk and pour it (cream and liquid together) into a blender. Add the maple syrup, vanilla extract, blue spirulina powder, and sea salt. Blend on high for 30–45 seconds until completely smooth and a vibrant sky-blue color.
1 can Full-fat coconut milk,
3 tbsp Maple syrup,
0.5 tsp Vanilla extract,
1 tsp Blue spirulina powder,
1 pinch Pinch of sea salt
3. Pour the mixture into a shallow freezer-safe container (a loaf pan works perfectly). Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for 2 hours.
4. After 2 hours, remove the container and use a fork or hand mixer to vigorously break up the mixture, scraping the frozen edges into the center. This step creates a smoother, creamier texture. Cover and return to the freezer for another 2 hours. Repeat this process one more time, then freeze for a final 2 hours (6 hours total freeze time).
To Serve
5. Remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones. Top each serving with shredded toasted coconut and dinosaur-shaped sprinkles or gummy dinosaurs for a fun, prehistoric look. Serve immediately.
