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Coconut Milk Ice Cream

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"This is a great 'ice cream' recipe for those who are allergic to milk and soy. You can use any kind of frozen or fresh fruit you like."
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5 h servings 428 cals
Original recipe yields 4 servings (1 pint)

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  1. Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
  2. Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


  • Cook's Note:
  • You may substitute light coconut milk if preferred.

Nutrition Facts

Per Serving: 428 calories; 21.1 g fat; 63.2 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 13 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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