Choco Blueberry Ice Cream.
Ingredients
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2 cups Fresh blueberries (plus extra for garnish)
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2 cans (400ml each) Full-fat Santan (Coconut Milk), chilled overnight
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1/2 cup Honey (adjust to taste)
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1/2 cup Coklat Putih (White Chocolate), melted and cooled
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1/2 cup Dark Choco Chips
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1 tsp Vanilla extract
Instructions
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Prepare the Blueberry Base: In a small saucepan, simmer the blueberries with a tablespoon of honey over medium heat for 8–10 minutes. Use a fork to mash them into a thick compote. Let this cool completely; this step intensifies the purple hue and flavor.
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Whip the Santan: Open the chilled cans of coconut milk and scoop out only the thick, hardened cream from the top. Place it in a chilled bowl and whip using a hand mixer until it becomes light and airy. Fold in the remaining honey and vanilla extract.
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Combine & Swirl: Gently fold the cooled blueberry compote and the melted white chocolate into the whipped coconut cream. For a marbled look, don’t over-mix. Finally, stir in the dark choco chips to add a delightful crunch.
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The Freeze: Pour the mixture into a freezer-safe container. Smooth the top and sprinkle a few extra blueberries and choco chips. Cover tightly with plastic wrap (touching the surface to prevent ice crystals) and freeze for at least 6 hours.
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Serving: Let the ice cream sit at room temperature for 5 minutes before scooping. The result is a creamy, decadent treat that perfectly balances the tartness of berries with the sweetness of white chocolate. Enjoy!