Summer is almost over, but that doesn’t mean you can’t have ICE CREAM!
Recently Andrew found a deal on a Kitchen Aid Ice Cream attachment that he just couldn’t refuse, so we’ve been experimenting with frozen yogurts and sorbet, but the recipe I’m posting beats them all.
I recently tried Coconut Bliss for the first time and decided it was the most delicious non-dairy frozen dessert i’d ever had, EVER! But I just couldn’t see myself spending so much money on a such a small container. So we decided to experiment on a recipe to see if we could come close to the store brand. To our surprise, it turned out extremely creamy and so tasty, it might possibly be better than the store brand, although they do have 1 or 2 flavours I doubt I could make on my own.
2 cups blueberries
1 can coconut cream
2 tsp vanilla essence
4 tbsp agave syrup or sugar (depends on how sweet you like it)
Make sure your ice cream maker is very frozen. Ours takes about 15 hours.
Simmer blueberries, vanilla and agave syrup until well blended. I like to mash them with a fork as they are cooking. It should have the consistency of a sauce. Place sauce in fridge until cool.
Add coconut cream to chilled blueberry sauce and mix until blended.
Depending on the size of your ice cream maker, you may want to add the mixture to the mixer in 2 batches, as the mixture tends to expand and could overflow, (we made this mistake).