The smart coconut and blueberry ice cream is not actually ice cream. It’s made with well-chilled canned coconut milk and frozen blueberries: light, healthy, and fresh, it’s perfect for everyone: lactose intolerant, vegetarians, and vegans. The smart coconut and blueberry ice cream might not be real ice cream, but it is truly delicious, and the snack break will certainly be enjoyable!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz blueberries
- 5.3 oz coconut milk (canned)
- 1/4 cup oat milk
Tools
- 1 Blender Kitchen Aid with blades
Steps
Keep the can of coconut milk in the fridge (when I buy it, I store it directly in the fridge so it’s ready when needed). Wash and dry the blueberries, then place them on a tray in the freezer to freeze well. Transfer the blueberries to the blender with blades, add the cold coconut milk and oat milk. Blend until a thick and smooth cream is obtained. The smart coconut and blueberry ice cream is ready to be enjoyed immediately.
Notes
The coconut and blueberry ice cream should be consumed immediately. It can be stored in the freezer, but it will harden, so it needs to be kept at room temperature for at least twenty minutes before it can be consumed again. My advice is to prepare it and enjoy it fresh just made.
