- 15-20 dried Butterfly pea flowers
- 2 ¼ cups Coconut milk
- 2-3 tbsp Sugaror artificial sweetener
- ¼ tsp Salt
- 2 tbsp Cornstarcharrowroot starch alternative
- ½ tsp Vanilla extractoptional
Butterfly Pea Flower Coconut Ice Cream
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:
Steps to make Butterfly Pea Flower Coconut Ice Cream
Add coconut milk to saucepan
Add butterfly pea flowers and heat