This is healthy. And, it’s a dessert! Not overly sweet, with just the addition of maple syrup. No sugar. No cream. Yogurt and coconut milk are the main ingredients and of course, luscious blue berries. You can use any other berry you like but I do love the flavour and colour of blueberries, even frozen ones. Oh! Did I mention it’s one of those recipes you throw in a blender and turn on the knob to high speed? That’s all there is to it.
- 2 cups frozen blueberries, divided
- 200grams low fat Greek yogurt
- 1 x 400ml can coconut milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ cup shredded coconut
In the bowl of a blender or food processor put 1 cup blueberries, the yogurt, coconut milk, maple syrup and vanilla. Blend until smooth.
Churn in an ice cream maker until thick but not frozen solid. If you don’t have an ice cream maker, freeze until thickened. Mix in the remaining cup of blueberries and the shredded coconut. Transfer in a loaf pan lined with plastic wrap or any other ice cream container you like. Freeze until solid.
This recipe also makes gorgeous ice cream lollies.
One thought on “Light and luscious Blueberry Ice Cream with Yogurt and Coconut milk”
It looks delicious, what a beautiful colour 🙂