This blueberry ice cream is smashingly delicious. It is dairy-free, nut-free and you can make it without an ice cream machine.
Author: Joyous Health
or Fresh Blueberries
Full-Fat Coconut Milk
Unsweetened Shredded Coconut
or Coconut Manna
Frozen Blueberries (3 cups)
Full-Fat Coconut Milk (1 can)
Vanilla Extract (1 tsp)
Unsweetened Shredded Coconut (1/4 cup)
Maple Syrup (2 Tbsp)
Coconut Butter (2 Tbsp)
into a blender. Give it a blitz until creamy.
Pour into a parchment-lined or greased loaf pan or square 8x8 pan.
Freeze overnight or for up to 4-6 hours.
Remove from freezer and let sit for 10-30 minutes before scooping out ice cream depending on how frozen it is. Enjoy!
The texture is somewhere between sorbet and gelato or ice cream. If you want a more creamy texture, I would suggest using 2 cans of only the full fat cream from coconut milk and not the coconut water in the can. You can also remove the shredded coconut but I like the texture it provides.
Coconut butter or manna can be found in the health food store or sometimes it's in the natural foods section of a regular grocery store. It is optional in case you can't find any. I add it for an extra bit of creaminess!
Nutrition Per Serving
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