Ice cream is so delicious and a perfect treat on a hot summer day or on the side of yummy crumble or pie. I actually have a peach crumble that I made which needs a little tweaking, I will post that alongside my vanilla ice cream soon. My Mom came over on Mothers day for dinner and she loved this ice cream so much she ate her entire serving.
1 can of thick coconut milk ( native forest)
1 cup of blueberries
1/2 cup of honey
1 tsp vanilla
Blend all the ingredients into a blender on low until well combined. Pour the mixture into your ice cream maker and follow the instructions they provide. I use a Donvier ice cream mixer so it asks you to place the inside of the maker in he freezer for 24 hours. Once that time is up it then says to pour your mixture into the cold cyllinder and turn the handle twice, leave for 5 minutes then turn the handle again twice. Continue this process for 15 minutes. You will notice the mixture starting to look like ice cream. Enjoy.
1 can of thick coconut milk ( native forest)
1 cup of blueberries
1/2 cup of honey
1 tsp vanilla
Blend all the ingredients into a blender on low until well combined. Pour the mixture into your ice cream maker and follow the instructions they provide. I use a Donvier ice cream mixer so it asks you to place the inside of the maker in he freezer for 24 hours. Once that time is up it then says to pour your mixture into the cold cyllinder and turn the handle twice, leave for 5 minutes then turn the handle again twice. Continue this process for 15 minutes. You will notice the mixture starting to look like ice cream. Enjoy.