Desserts
1 (15-ounce) can full-fat coconut milk
2 1/2 cups frozen blueberries
2 tablespoons agave nectar, pure maple syrup, or organic raw honey
2 tablespoons lemon juice
1/2 teaspoon pure vanilla extract 1/2 cup almond milk (optional)
Place all the ingredients, except the almond milk, in a high-powered blender and blend until smooth.
Transfer to a freezer container and freeze for at least 3 hours or overnight.
When ready to serve, blend the almond milk (if using) with the ice cream for a “scoop-able” ice cream.
Tip: You can also freeze the ice cream as individual servings by using silicone muffins cups. Line the muffin cups with parchment paper and pour the cream into the cups. Before serving, cut the ice cream into chunks so they easily fit into your blender. Add the almond milk and blend for perfect scooping consistency.