Vegan Blueberry Ice Cream
30 ouncesfull fat coconut milk (~two 15oz cans)
1 cupcashews (soaked for 2 hours in room temp water)
2 cupsBlueberries (frozen or fresh)
3⁄4 cupshoney or agave
2 tablespoonsfreshly squeezed lemon juice
1 1⁄2 tablespoonbutterfly pea flower powder (*link below on where to buy)
1 tablespoonLemon Zest
1⁄2 tablespoonPure Vanilla Extract
1 pintfresh blueberries
Here is where we buy our butterfly pea flower powder.
- Add everything (except the 1 pint of fresh blueberries) to a blender and blend well.
- Pour into ice cream maker and start churn cycle. When finished, gently fold in fresh blueberries and return to freezer until solid. Enjoy!
Yields 8 Servings