I am ice-cream obsessed. But doing vegan days, dairy-free days, gluten free days really has me shying away from the typical ice-cream as often as I'd like. So this summer I decided to start making my own! It has been a fun experience, experimenting creating different foods, especially nice-cream. This blog post is my 'flexible' recipe for Blueberry Coconut Nice-cream, because being fit should be fun!
1 blueberry Daiya Greek Yogurt
1/2 cup full fat coconut milk
1/2 cup unsweetened shredded cocout flakes
1 cup of frozen blueberrys
Monkfruit sweetener to taste
Simply blend everything with a blender 45 seconds or until you want it as smooth as you want it. Then either eat right away or pour everything in a freezer-friendly container, and put it in the freezer for at least 3-4 hours, or overnight. If frozen solid when taking it out, simply remove from freezer and leave at room temperature for a few minutes to soften. Add frozen blueberrys and coconut flakes as a topping!