Blueberry Coconut Ice Cream

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Try this Blueberry Coconut Ice Cream for your next dessert option! Blueberries improve insulin sensitivity, boost brain function, and reduce muscle damage. Coconut cream is an anti-inflammatory, nutrient-dense, dairy-free alternative to heavy cream. Maple syrup contains high levels of manganese and zinc, which help reduce inflammation. Prepare this Blueberry Coconut Ice Cream, garnished with basil, and enjoy!

Ingredients:

  • 3 cups frozen blueberries

  • 1 ¼ cup canned coconut cream

  • 2 teaspoons maple syrup

Instructions:

1) Line a loaf pan with parchment paper. Set aside.

2) Add blueberries, coconut cream, and maple syrup to a food processor. Mix until smooth.

3) Add the ice cream mixture to the loaf pan and spread it evenly. Freeze for 3-4 hours.

4) Scoop into a small bowl, serve with fresh berries, and enjoy!