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.