Last updated on August 16th, 2019
It’s seriously HOT out in Southern California today, and I know it’s warming up everywhere else, too. Lucky for mine and your sweet teeth, I am going to be making plenty of ice cream this almost summer season. Yes, I said almost summer. I feel that Southern California only has two seasons: Summer and Almost Summer. Since misplacing my finger in an immersion blender, it has been difficult for me to get too wild in the kitchen. Luckily, my ice cream machine does all of the work for me. WHO’S SCREAMING FOR ICE CREAM?!
Oh, and who likes eating breakfast for dinner? Almost everyone, right? Well, who likes breakfast for dessert? And in the form of ice cream? Ding, ding, ding! Hey, I promised myself I would not be posting any more dessert recipes for a bit, but like I mentioned- I stuck my finger in an immersion blender… My sessions in the kitchen have been cut relatively short (along with my finger). I’m kidding, I still have all ten of my fingers. What I’m not kidding about, is how difficult it has been to prepare all of the delicious food I anticipated making for you. Ice cream will have to do for now… and I know it will 😉
Costco has some of the best blueberries I have ever had, and they are frozen. Every batch I have purchased are perfectly ripe, sweet and PLUMP! No tiny excuses of almost blueberries make it into the batch- I swear. I like to add ground cinnamon to nearly every item I ever make for breakfast. This includes: breakfast smoothies, waffles, pancakes, eggs, you name it! I was feeling frisky and thought it would be a funny idea to add a heap to my batch of breakfast ice cream. When I say breakfast ice cream, I am trying to trick you into thinking this is a fine breakfast treat. And it is. I highly recommend you wake up every morning and polish off a bowl of this for breakfast. Seriously, do it. It’ll be the happiest start to the morning ever. You will love you a little more, each time you do so.
Blueberry Cinnamon Ice Cream
- 2 cups frozen blueberries thawed for 30 minutes
- 1 1/2 cups coconut cream from the top of a can of coconut milk-- leave it in the refrigerator for at least 24 hours to separate
- 1/2 cup coconut milk from the bottom of the can
- 2 tablespoons ground cinnamon
- 4 tablespoons coconut palm sugar
- 1 tablespoon blackstrap molasses
- *Make sure your ice cream maker has been sitting in the freezer for at least 48 hours before you use it*
- Place blueberries, coconut cream, coconut milk, cinnamon, coconut sugar and molasses into a high speed blender. Blend for 30 seconds, or until well combined.
- Plug in your ice cream maker, and turn it on. Slowly pour the mixture into the ice cream machine.
- Let ice cream churn for 15-20 minutes, or until it begins to thicken well. Depending on how frozen your ice cream bowl is, it could take anywhere from 15-30 minutes to reach the desired consistency.
- Top off with fresh homemade coconut whipped cream and enjoy for dessert... or gobble up a few bowls for breakfast - whatever 🙂
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.