Blueberry & Chocolate Ice Cream

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I bought an ice cream maker and I’m struggling with it! Have you any experience in the area? Anyways, I have still be trying for the last three days, to make delicious vegan and sugar free ice creams. And I actually thought that this version is both non ice cream maker friendly and really good tasting. I love the combination of blueberry and cocoa nibs. Hell, I just love cocoa nibs in anything. But not too many of them. Applied to either a breakfast bowl or porridge don’t overdo it, it’s the small surprises in a spoonful that makes cocoa nibs amazing. and the dish applied to it quite nice.

What you need for 2 people with big appetites…
1 cup of frozen blueberries (it gives the nicest color when you use frozen blueberries)
1 can of coconut milk (the fatty one)
2 teaspoons of vanilla extract
2 tablespoons of liquid coconut nectar
2 small bananas
1 table spoons of cocoa nibs

This is how it’s done…
Blend all ingredients and pour into either an ice cream maker or if you don’t have an ice cream maker, pour it into a container and put it in the freezer. Every 30 minutes, take the ice cream out and stir thoroughly, then put it back in. It will slowly start to freeze. Repeat this until the ice cream have the consistency you want. If you decide to go all deep freeze with the ice cream, be sure to take it out 30 minutes before serving, so it can defrost a bit and be eaten with a bit more grace. Nothing is more hilarious when trying to eat ice cream like a explorer is trying to uncover a mammoth from the North Pole. Believe me, I have tried. My impatience often take me down that road.

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