Summer time is notorious for a lot of things, but in our world, it definitely means one thing–homemade ice cream!
Now usually we would venture to make that homemade vanilla classic but this year, since we are trying to be a little healthier I decided to try something new–Blueberry Coconut Ice Cream! Oh man, was it ever a great choice! It was amazing! And, it was super easy to fix too. The girls couldn’t get enough!
[bctt tweet=”I Scream. You Scream. We all scream for Blueberry Coconut Ice Cream! Seriously, it is that good!” username=”kathygossen”]
You can make this recipe with or without an ice cream maker. I will say that the ice cream maker makes it more cream though. If you do decide to stick it in the freezer instead of using an ice cream maker, I recommend returning it to the blender one more time before eating to get a similar creamy consistency.
Whether you are gearing up for a 4th of July gathering or just looking for something refreshing and cool one summer evening, this recipe is sure to be a winnner. Let me know what you think!
- 2 1⁄2 cups blueberries fresh or frozen
- 1⁄2 cup maple syrup
- 2 cans coconut milk
- 1⁄2 tsp vanilla extract
- 1⁄4 tsp salt
- Mix all ingredients in a blender to a smooth consistency.
- Option 1: Place in ice cream maker and freeze according to manufacturer’s instructions.
- Option 2: Place in freezer overnight. Slightly dethaw and blend in blender again before serving.