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Blueberry coconut ice cream

Serves: 6 servings


3 cups Nature’s Charm evaporated coconut milk

2 tbsp arrowroot powder

1 cup blueberries, fresh or frozen

½ cup coconut sap sugar

A big squeeze of lemon juice

1 tsp vanilla extract


  • Mix all the ingredients together in a blender and mix until smooth.

  • Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.

  • Pour into a container and chill overnight.


Instructions for using an ice cream maker

  • Once the mixture is chilled, you simply need to add it to your ice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.


Instructions without using an ice cream maker

  • If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.

  • Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.