Self serve froyo shops are perhaps the greatest creation to ever be added to the culinary world. I mean, am I right? You get to walk in there and pick from at least a dozen flavors of frozen yogurt. Then, the toppings and sauces bar turns us into a creative force to be reckoned with. And then you get to eat it all! Preferably not all of it during the car ride back home, but you know, sometimes, it happens.
For a while now, I have been really hooked on one particular combination of frozen yogurt and toppings that I whipped up at our local Bloomberry: chocolate and blueberries. Not exactly common, I know. I first had this flavor combination at Cliff Bell’s, an incredible jazz restaurant in downtown Detroit. (I highly recommend this restaurant if you are in the area!) During one of our evenings there, we chose a chocolate pudding dessert with a tart surprise at the bottom of the dish: fresh blueberries! It was unexpected, yet delightful.
So when we first started going to Bloomberry, I decided to give this flavor combo another try. And I was once again pleasantly surprised!
This ice cream recipe uses coconut milk in addition to the traditional heavy cream, whole milk, and egg yolk base. In addition to adding a lovely tartness to the ice cream, the pureed blueberries give the chocolate ice cream a unique, deeply rich color. You can eat this in a cone, or top it off with crispy toasted coconut flakes and delicious fluffy marshmallow whipped cream.
Enjoy! Please let me know if you make this dish by tagging #thecharmingdetroiter on Instagram!
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- 3 cups blueberries
- 1 cup plus 1 tbsp. sugar, divided
- 1 1/2 cups whole milk
- 1 tbsp. unsweetened cocoa powder
- 3 egg yolks, room temperature
- 2 oz. semi-sweet chocolate chips
- 1/2 cup coconut milk
- 2 1/2 cups heavy cream
- 2 tsp. vanilla extract
- 1 pinch salt
- 1/2 cup marshmallow fluff
- 1 cup shredded unsweetened coconut
- Fresh blueberries, for garnish
- Chocolate sauce, for garnish
Combine two cups blueberries and one half cup sugar in a small saucepan over low-medium heat. Simmer for 5-10 minutes, stirring occasionally. The blueberries will begin to release some of their liquid. Remove from heat and allow to cool for 5 minutes. Puree berries in a blender. Strain into a medium sized bowl, discarding the leftover skins and seeds. Allow to cool.
Combine whole milk, one half cup sugar, and cocoa powder in a clean saucepan and bring to a simmer, stirring constantly.
Add egg yolks to a clean bowl and beat lightly. Gradually add in about one half cup of the warm milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and continue to simmer until the mixture has thickened slightly. Do not boil. Remove saucepan from heat and add chocolate chips, coconut milk, and salt, stirring until the chocolate has melted. Allow mixture to cool to room temperature.
Add pureed blueberries, one cup heavy cream, and one teaspoon vanilla extract to the milk mixture, stirring to combine. Chill in the refrigerator for 30 minutes.
Add mixture to ice cream maker, following the manufacturers instructions. Store ice cream in an airtight container in the freezer until ready to serve. For harder ice cream, chill overnight before serving.
While ice cream is freezing, make the toppings. For the toasted coconut, preheat the oven to 350 degrees Fahrenheit. Spread coconut in a thin layer on a baking sheet and cook in preheated oven for 5-8 minutes. Be sure to keep an eye on the coconut, as it can quickly turn from golden brown to burnt.
For the marshmallow whipped cream, add remaining one cup heavy whipping cream, one teaspoon vanilla extract, remaining one tablespoon sugar, and marshmallow fluff to stand mixer and beat with whisk attachment until stiff peaks form.
To assemble, scoop desired amount of ice cream into a bowl. Top with marshmallow cream, fresh blueberries, and chocolate sauce, if desired.
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