2nd Blogiversary Plum & Coconut Ice Cream

Guess what! Today is I Spy Plum Pie’s second blogiversary! When I turned to B two years ago and said ‘I think I want to start a blog’ I don’t think I really thought I’d still be here two years later, but I’m very glad I stuck with it! So, what better way to celebrate than with a plum based recipe – plum & coconut ice cream!

Plum & Coconut Ice Cream

Every summer the plum trees at my parent’s place go crazy with fruit which always reminds us of the book ‘Plum Jam’. This year instead of jam I decided ice cream was in order, although I used coconut milk again to make this a dairy free treat that everyone can enjoy!

Plum & Coconut Ice Cream

So here we go! The recipe for the ice cream base comes from one I found on The Kitchn

Ingredients List

Plum Sauce

  • 500g plums
  • 1/2 cup coconut sugar
  • 2 cinnamon sticks
  • 2tsp ground ginger
  • 2tsp ground nutmeg
  • 1/3 cup dark rum
  • 1/4 cup water
  • 1tbs cornflour

Coconut Ice Cream

  • 2 cans full-fat coconut milk
  • 2tbs cornflour
  • 1/2 cup agave syrup (or maple syrup)
  • 1/4tsp salt
  • 1 1/2 tsp vanilla

Steps

Plum Sauce

  1. Halve the plums and remove the stones
  2. Put the plums into a saucepan with the spices, rum and water and simmer until the fruit has softened and broken down, roughly 10 minutes.
  3. Remove from heat and stir in the cornflour then set aside to cool
  4. When cool blitz until smooth (I used my new stick blender!) then refrigerate until needed

Coconut Ice Cream

  1. In a small bowl set aside 1/2 cup of coconut milk and whisk in the corn flour
  2. Combine the rest of the coconut milk with the agave and salt in a saucepan and cook over medium heat until combined and warmed through
  3. Add the cornstarch mixture into the saucepan and heat until thick enough to coat the back of a spoon. Don’t let the mixture boil and stir occasionally to ensure it doesn’t stick to the base of the saucepan. This should take 6-8 minutes
  4. Remove from the heat and stir in the vanilla.
  5. Leave to cool on the bench for 30 minutes then refrigerate for 4-6 hours
  6. When ready to churn the ice cream add the coconut base to your ice cream maker following manufacturers instructions
  7. When it reaches a consistency similar to soft-serve start to spoon in the plum sauce, reserving a quarter of the sauce for later.
  8. When it’s finished churning remove from the ice cream maker and stir through the remaining sauce.
  9. Enjoy now slightly softened or freeze for a few more hours to harden

Plum & Coconut Ice Cream

I was originally going for more of a ripple effect but that didn’t quite work out for me, although I do like the colour it ended up instead! I kept my plum sauce quite tart as that’s how I love my stewed plums, but if you’re more of a sweet tooth then you might want to up the sugar content in the sauce a little.

Plum & Coconut Ice Cream

Plum & Coconut Ice Cream

Thanks for being part of the the ride over the last two years, I feel very lucky to have such lovely readers around these parts! Don’t forget you can always keep up to date by popping yourself on my weekly newsletter list in the signup box below, or follow along on facebook or instagram!

And that’s it! My second blogiversary post! I definitely recommend you give this Plum & Coconut Ice Cream a try, it’s a little bit different and a whole lot delicious!

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15 Comments on 2nd Blogiversary Plum & Coconut Ice Cream

  1. merilyn
    January 27, 2015 at 9:15 am (4 years ago)

    this looks gorgeous in those bowls liz!
    I’m waiting for summer!
    I was going to be so experimental with ice cream! and still needing an ice cream maker!
    I’ve got a stick and normal blender and food processor … which one do you think would be best? thankyou … love m:)X

    Reply
    • I Spy Plum Pie (admin)
      January 28, 2015 at 8:45 pm (4 years ago)

      Thanks lovely!

      Reply
  2. Nicole- Champagne and Chips
    January 28, 2015 at 12:35 pm (4 years ago)

    Congratulations. Two years is a huge achievement, especially when you are consistently posting with such high quality.
    This looks delicious. I really must give coconut ice cream a go x
    Nicole- Champagne and Chips recently posted…Burgers and Burgundy

    Reply
    • I Spy Plum Pie (admin)
      January 28, 2015 at 8:47 pm (4 years ago)

      That’s such a lovely thing to say, thanks Nicole!

      Reply
  3. Kate @rosehipsrhubarb
    January 29, 2015 at 10:19 pm (4 years ago)

    I am really, really disappointed that we just finished the last plums from our trees (although plenty have been preserved). Now I can’t make your gorgeous ice cream until next year! At least I’ve got something to look forward to.

    Happy blogiversary!
    Kate @rosehipsrhubarb recently posted…Marinated Grilled Eggplant with Herbs

    Reply
    • I Spy Plum Pie (admin)
      February 4, 2015 at 8:14 pm (4 years ago)

      Ooh preserved plums sound delish! The ice-cream can wait for next summer!

      Reply
  4. Lauren @ Create Bake Make
    January 30, 2015 at 11:35 pm (4 years ago)

    Happy Blogiversary! This is certainly the perfect way to celebrate it! Thank you for linking up with us for Fabulous Foodie Fridays – I hope you have a lovely weekend 🙂

    Reply
    • I Spy Plum Pie (admin)
      February 4, 2015 at 8:14 pm (4 years ago)

      Thanks lovely!

      Reply
    • I Spy Plum Pie (admin)
      February 4, 2015 at 8:14 pm (4 years ago)

      Thanks miss!

      Reply
  5. Cindy
    February 4, 2015 at 8:48 am (4 years ago)

    Happy blogiversary! What a delicious way to celebrate.
    Cindy recently posted…Supernormal

    Reply
    • I Spy Plum Pie (admin)
      February 4, 2015 at 8:19 pm (4 years ago)

      Thanks Cindy!

      Reply

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