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No Churn Blackberry Coconut Ice Cream
Servings: 3
  • 1 cup full-fat coconut milk
  • 2 cups frozen blackberries
  • 1 frozen banana
  1. Chill the coconut milk for at least 2 hours in the refrigerator
  2. In a blender or food processor, blend coconut milk, frozen blackberries, and the 1 frozen banana
  3. Pour into a freezer container, and place in the freezer for 2-3 hours, or until the ice cream has hardened, but can still be easily scooped
  4. Scoop the ice cream into a bowl and enjoy!
  5. Although this is best when fresh, you can definitely store it as well. When you’re ready to enjoy, just leave it out for 20 minutes until it softens up a bit, and then scoop into your bowl
  6. You can leave in the freezer for up to 1 week