When I was a kid, my favourite thing in the entire world was ice cream cake! Who doesn’t love ice cream cake?? That’s why I was so excited about this recipe- it’s cold, creamy, refreshing, sweet, and this one just happens to be really healthy too!
My kids go nuts for this, and I’m happy to give them as much as they want. Coconut is full of good fats, protein, manganese, copper, phosphorus, magnesium and iron. Blueberries are rich in antioxidants, fiber, vitamins and minerals, and happens to be a favourite in my house! The nice thing about this recipe is that you can mix it up however you like- use any kind of fruit, add nuts, cacao nibs, and anything else you can dream up! It’s so easy to customize to suit your own tastes and cravings.
I chose to use agave syrup to sweeten my ice cream loaf, but you can substitute in your favourite sweet syrup. Yacon, brown rice, or maple syrup would all work really well in this recipe, and each syrup brings its own set of nutritional value to the finished product.
Try this ice cream today! I guarantee it will become a favourite at your house too! Eat well to live well!
- 1 cup Coconut cream
- 1 cup Blueberries
- 250 ml Coconut milk
- 1/2 cup Agave Syrup
In a small bowl, mix together the blueberries and 1 tbsp coconut milk.
2. Blend together the coconut cream, remaining coconut milk and syrup.
3. Pour the blended coconut mixture into a small loaf pan, and pour the blueberry mixture over top.
4. Freeze for a minimum of 3 hours. The ice cream will last in an airtight container in the freezer for up to two weeks.