Hot out? Want something cold and refreshing to eat? 

How about some Blueberry Coconut Ice Cream?

What’s so great about this recipe (in addition to how delicious it is) is that it takes a few minutes to make and doesn’t require an ice cream maker. It’s incredibly simple to prepare since there are just two ingredients: blueberries and coconut milk. Jeff came up with this one day when we were in the mood for some ice cream. He blended some frozen blueberries with some coconut milk in the food processor and wah-lah– instant ice cream! Told you it was easy. And it tastes so good.

  We like it best when it’s eaten right away. It melts fast (as you can see in these pictures, it was starting to melt by the time I brought it outside to photograph.) You can also stick it in the freezer, but we don’t like the consistency as much.

 As I’ve mentioned before, this coconut milk is the only brand I know that has BPA-free cans, so it’s the one we like to use. You can get creative and add other frozen fruit. We’ve only tried it with blueberries so far.

 Blueberry Coconut Ice Cream

3 cups frozen Blueberries

1/2 can Coconut Milk

…………..

Blend in food processor. 

(Makes enough for 2-3 people.)

Dish up into bowls.

Add some frozen blueberries on top if you’d like.

Eat up. 

Enjoy.

What a summer treat!