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Ingredients5 h servings 428 cals
Original recipe yields 4 servings (1 pint)
- 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.
- 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.
Per Serving: 428 calories; 21.1 g fat; 63.2 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition