While most of you are sweltering in the summer heat, us Seattlites are donning our fall coats and scratching our heads wondering where summer went. I joyously anticipate the cooler air, apple picking, scarf knitting and all that comes with fall; however I will not settle for a pseudo summer!
So, in the meantime I won't let this fickle weather turn me melancholy. I will remain in my shorts and flip flops and eat and drink cold things as if I were melting in the Alabama heat. I will keep the windows open, sleep with the fan on, and rub my forehead with ice chips...okay maybe that is going a little too far....anyway, you get the picture.
This dairy and egg free bowl of yumminess is ideal for those of you beating the heat or in my case wishing for it. Not only is this a great alternative to regular ol' ice cream it is a lot easier to make and more gentle on your tummy:) We have a myriad of blueberries left over from blueberry picking this summer but you can use any fruit you have on hand.
So to all of you out there with farmer's tans and newly sprouted freckles....don't shake your fist at the scorching heat, embrace it because fall is just around the corner and the days of eating homemade ice cream are fleeting.
ps. I've loved reading all the ways you have been blessed this summer!
Blueberry Coconut Milk Ice Cream
- 3 cups coconut milk (whole fat not reduced)
- 3-4 TBSP raw honey
- 2 cups fresh or frozen blueberries
Put the coconut milk, honey and blueberries in a high speed blender and blend until smooth. If you have unwanted chunks you can pour the mixture through a fine mesh seive or cheesecloth. Pour mixture into a bowl and chill in the fridge for 1 hour or overnight. Once chilled, place mixture into ice cream maker and follow the manufactures instructions.
Store in the freezer. Let it rest on the counter for a few minutes prior to scooping. ENJOY!