Crazy Food Journey

Living with newfound food intolerances (allergies, reactions)

Blueberry Ice Cream

on July 27, 2014


This will be the last ice cream recipe that I will share for this week. I, personally, think it’s the best I’ve had all week. Rich, creamy, gorgeous and simple. But don’t worry next week we can move on to even more wonderful and post worthy topics!

·2 1/2 cups blueberries (I used frozen)
·1/3 cup maple syrup
·1/8 tsp sea salt
·2 cans canned coconut milk


·Start cooling your coconut milk
·Place blueberries, maple syrup, and salt in a sauce pan. Dinner until the blueberries are beginning to pop open, stirring occasionally. It will taste like blueberry syrup, the type you might have had at Ihop before you discovered the problems of eating gluten.
·Put this syrup in the fridge until it’s pretty cold again (put it in the freezer if you’re in a hurry)
·Next, put it all in the blender together so that the blueberries will be broken up and it will all be mixed together
·Finally pour it all in your ice cream maker and let the magic commence!



One response to “Blueberry Ice Cream

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