Thick, creamy and loaded with good fats. Forget shop-bought, make your own sugar and dairy-free coconut ice cream with just a few ingredients – and a blender.
2 large cans of organic full-fat coconut milk
Handful frozen raspberries
Small handful of blueberries
Small handful of desiccated coconut
More blueberries to garnish
- Place the cans of coconuts milk in the fridge upside down to chill overnight. Once chilled, flip the cans over and open. Pour the liquid at the top of the can into a separate bowl
- Scoop out the remaining coconut fat and add to your blender. Add the raspberries and blueberries; blend until you have a thick and creamy consistency
- For soft-serve ice cream lovers: garnish with the desiccated coconut, blueberries and eat now. For a firmer consistency, place the ice cream mixture into a Tupperware box and freeze. Stir every half hour for 2 hours then serve up and enjoy!