Blueberry Coconut Ice Cream
Ingredients
The base
-
1
can
full-fat coconut milk
-
1½
cups
vanilla unsweetened plant milk
The sweetener and fruit
-
2
cups
fresh blueberries
-
½
cup
honey
Instructions
- Heat blueberries and honey in a saucepan until boiling, then mash and simmer for 2-3 minutes.
- Allow the blueberry mixture to cool for at least 5 minutes.
- Blend the blueberry mixture with both types of milk until well mixed.
- Pour the mixture into a bread pan, cover with plastic wrap, and freeze for 20-24 hours.
- If using an ice cream maker, chill the mixture in the fridge for at least 2 hours before following the manufacturer's instructions.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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