Butterfly Pea Flower Coconut Ice Cream

Steps to make

1. 1

   Add coconut milk to saucepan

   1 min
   

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

2. 2

   Add butterfly pea flowers and heat

   5 min
   

   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.

4. 3

   Remove flowers

   1 min
   

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

5. 4

   Steam milk

   2 min
   

   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.

6. 5

   Add milk

   2 min
   

   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.

7. 6

   Freeze

   6h
   

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

8. 7

   Serve

   

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