Butterfly Pea Flower Coconut Ice Cream

creamy blue ice cream
Creamy blue ice cream
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Ingredients

15-20 dried Butterfly pea flowers
2 ¼ cups Coconut milk
2-3 tbsp Sugar or artificial sweetener
¼ tsp Salt
2 tbsp Cornstarch arrowroot starch alternative
½ tsp Vanilla extract optional

Nutritional information

464
Calories
42.9g
Fat
22.8g
Carbohydrate
4.1g
Protein
0mg
Cholesterol
221mg
Sodium
Ingredients

Butterfly Pea Flower Coconut Ice Cream

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This Butterfly Pea Flower Coconut Ice Cream is a delicious creamy vibrant blue ice cream that looks absolutely gorgeous when served in a nice glass, garnished with your favorite toppings like pineapple, mango, jackfruit, roasted shredded coconut, and nuts.

To make this delicious blue ice cream, start by pouring most of the coconut milk into a saucepan or small pot. Add butterfly pea flowers and heat until the coconut milk begins to turn blue. Add some water if the mixture begins to thicken before it reaches your desired shade of blue. Strain the flowers and return the mixture to the saucepan. Add sugar and salt under low heat, stir until dissolved. Add the vanilla extract if using, and mix well. In a separate small mixing bowl or cup, combine the reserved coconut milk with cornstarch until well mixed and dissolved. Add to the blue coconut milk mixture and stir continuously to prevent clumping. Turn off the heat once the mixture thickens and leave it to cool. Pour the mixture into a freezer container. Cover and freeze for at least 6 hours before serving.

To make Butterfly Pea Flower Coconut Ice Cream, you will need the following ingredients:

Ingridiens for Butterfly Pea Flower Coconut Ice Cream

Steps to make Butterfly Pea Flower Coconut Ice Cream

1

Add coconut milk to saucepan

1

Reserve 2 tablespoons of coconut milk and pour the remainder into a saucepan or small pot.

2

Add butterfly pea flowers and heat

5

Add 15-20 butterfly pea flowers and heat on low until the coconut milk begins to simmer and the coconut milk turns your desired shade of blue. If the mixture begins to thicken before it reaches your desired shade of blue, add a tablespoon of water at a time.

3

Remove flowers

1

Strain the butterfly pea flowers, or remove from the mixture using a fork or chopsticks.

4

Steam milk

2

Return the mixture to the saucepan and add sugar and salt. Stir over low heat until the sugar dissolves. Add the vanilla extract if using, and mix well.

5

Add milk

2

In a little cup, combine the reserved 2 tablespoons of coconut milk with 2 tablespoons of cornstarch until dissolved. Add the cornstarch mixture to the simmering blue coconut milk mixture in the saucepan and stir continually as it thickens to prevent clumping.

6

Freeze

6h

Pour the mixture into a freezer container. Cover and freeze for at least 6 hours before serving.

7

Serve

Serve garnished with some of your favorite toppings like pineapple, mango, jackfruit, roasted shredded coconut, and nuts.

This beautiful Butterfly Pea Flower Coconut Ice Cream is a delicious bright blue frozen treat. If you try making this gorgeous ice cream, please come back to leave a review below!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Average Rating:
(5.0)
Total Reviews: 1
Athina

Awesome dessert! Thanks for sharing!

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