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!