Blueberry Cinnamon Ice Cream
Sweets & Treats
thawed for 30 minutes
from the top of a can of coconut milk– leave it in the refrigerator for at least 24 hours to separate
from the bottom of the can
coconut palm sugar
*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 🙂