Blueberry Crumble Ice Cream (v, df)

This ice cream tastes as good as it looks! Recipe below…

Ingredients:

• 400ml tinned coconut milk
• 1 cup Raglan Food Co coconut yoghurt – Organic Blueberry flavour
• 3 cups fresh (or frozen) blueberries
• Juice of 1 lemon
• Juice of 1 orange
• 1 tsp cinnamon
• 6 tbsp maple syrup (or more to taste)
• 1 tsp vanilla essence
• 6 vegan cookies – crumbled into mixed sized pieces
• 1 tbsp vodka (optional, to reduce iciness)

Method:

1. Place the blueberries, lemon juice, orange juice and maple syrup in a pot. Simmer for 5 minutes.
2. Remove from heat and allow to cool for a few minutes.
3. Blend until smooth.
4. Combine the blended mix with the coconut yoghurt, coconut milk, vanilla, vodka (if you choose to), cinnamon and crumbled cookies.
5. Pour into a tin and freeze for 3-4 hours until set, making sure to take it out and stir every 30 minutes for the first 2 hours.
6. Remove from the freezer 10 minutes before wanting to serve.
7. Enjoy!

Thank you to Alisa over at @spatulisaa for this beautiful recipe!