Recipes by Marcia Frost

Easy Blueberry
Coconut Ice Cream

Just Two Ingredients!


Gefen Foods sent me some of their coconut milk products to try. I was looking through the internet for ideas for coconut milk on this super hot summer day. I decided it was all more complicated than it needed to get with their shelf-stable Sweetened Coconut Milk.

I took out the blueberries I had in the freezer (always ready for smoothies and baking) and made this delicious ice cream. It actually tastes more like a sorbet to me, but I can't technically call it a sorbet when it has milk in it.

I'm sure this would be just as good with raspberries, blackberries, or any other fruit you enjoy.


INGREDIENTS
2 cups of frozen blueberries
1-1/4 cups of Sweetened Coconut Milk.*

*Put the coconut milk in the refrigerator the night before so it is cold.


(See below for complete directions)


  • Put frozen blueberries in blender or food processor (I love my Ninja).

  • Add one cup of the sweetened coconut milk..

  • Blend for one minute.

  • Pour in remaining milk.

  • Blend until smooth.

  • Place mixture into airtight container.

  • Serve immediately if you enjoy it soft, or freeze until desired consistency.


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