Vegan Blueberry Crumble Ice Cream

I found the base recipe for this ice cream on the Healthy Eats blog the other day (link is here) and tweaked it slightly.  We have several vegan friends, so I’m always on the lookout for fun recipes that I can make for parties.  I think this one is a definite keeper.  The coconut milk makes a delicious, creamy base, and adds a tasty, but not overpowering coconut flavor.

2 cans light coconut milk
1/2 cup brown sugar (I thought this would go nicely with the blueberries)
1 teaspoon vanilla
a pinch of salt

Mix all the ingredients together and chill for at least two hours.

After it’s well chilled, add the mixture to an ice cream maker and cream following the instructions from the ice cream machine.

A few minutes before the mixture was totally solidified, I lightly smashed one 8 ounce package of blueberries and added them to the base.

To finish everything off, I added crumbled graham crackers on top!


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