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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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
4 hrs 50 mins
total:
5 hrs
Servings:
4
Yield:
1 pint
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

428 calories; protein 2.5g 5% DV; carbohydrates 63.2g 20% DV; fat 21.1g 33% DV; cholesterol 0mg; sodium 13.5mg 1% DV. Full Nutrition
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