I scream, you scream, we all scream for ice cream!
But really. One of the things I get most excited about since going Paleo is the occasional ice cream.
After making some chia seed pudding the other day, I had leftover coconut milk and decided to play around a little. Ice cream was born!
3/4 can of coconut milk (I’m going to assume this is about 3/4 cup)
1/2 cup frozen blueberries
1 tsp. vanilla extract
1/2 cup almond flour
1 teaspoon almond butter
1/2 tsp. honey
Put frozen blueberries in a pan over low heat. Cook until the blueberries begin to burst.
Meanwhile, mix coconut milk and vanilla in a freezer safe container. When the blueberries are warm and bubbly, stir into the coconut milk.
Cover the container and put into the freezer for 1 hour. Remove and mix, scraping the icy parts from the sides. Repeat every few hours.
When the ice cream has firmed up a bit, mix the almond flour, honey and almond butter in a separate bowl then sprinkle into the ice cream. Mix and place back into the freezer.
Freeze until the ice cream is your desired consistency then scoop into a bowl. If you aren’t stirring it every few hours, it might need to sit for a few minutes to soften up.
**I did not add any additional sweetener to my ice cream because I think the blueberries are sweet enough. You might experiment with adding either a banana or some honey/coconut sugar/your sweetener of choice into the mixture if you like things a little sweeter or don’t love the taste of coconut**