Blueberry Ice Cream with Coconut Macaroon Crunch

Yes yes, I realized that we're into the middle of September now, but I've still been making summery desserts this month, especially with blueberries. You see, the berries are only ready for picking from August into September and I was thinking that it's still hot in many other places in the world - so why not?! I try to hold onto summer as long as possible hehe. It's raining and chilly here at the moment so I'd prefer a big mug of homemade hot chocolate today!

I was on a strawberry kick last week since I have sooo many of them in the freezer from the summer. I made a batch of creamy raw strawberry ice cream that we enjoyed drizzled with strawberry sauce.

And with the same ice cream I made the most incredible raw strawberry milkshake. I blended almond milk with strawberry ice cream, frozen strawberries, vanilla, and stevia. Yummmy!!!

I swirled some strawberry sauce into the milkshake for a pretty and tasty effect!

I made a similar milkshake which I shared on instagram. I used the same ingredients as above but added blueberries which created a darker pink colour.

Anywho, here's a nice light recipe featuring blueberries and young coconut. No worries if you don't have access, you can sub cashews. I swear this ice cream tastes like blueberry yogurt... I almost used that in the title however it looks far too dark to be like yogurt.

Blueberry Ice Cream with Coconut Macaroon Crunch

Blueberry Ice Cream
Remember, after blending you want the ice cream mixture to taste a bit too sweet because the freezing process dulls the sweetness. Start with 1/4 cup nectar and add more as you need. If you use coconut water that will add some sweetness but if you use almond milk you might need more coconut nectar. 
2 cups blueberries
2/3 cup well packed young coconut pulp
1/2 cup cashews
1/2 cup coconut water or raw almond milk
1/4 - 1/3 cup coconut nectar
1 tablespoon lemon juice
1/4 teaspoon pure vanilla extract
Blend all ingredients until smooth and creamy in a high speed blender. 
Chill in the fridge for at least 6 hours. 
Process in an ice cream machine according to the manufacturers instructions. 
Transfer to a container and freeze for a few hours before eating. 
Coconut Macaroon Crunch 
I like a little crunch with my "creamy". The buckwheat mixed with coconut and other goodies provides the perfect texture to the blueberry ice cream.

1/4 cup shredded coconut
2-3 tablespoons dehydrated buckwheat
1 tablespoon goji berries
1 tablespoon coconut sugar, ground in coffee grinder
1 tablespoon coconut flakes
1 teaspoon sesame or hemp seeds
3 tablespoons coconut oil
1 teaspoon coconut nectar
Combine all dry ingredients together in a bowl and stir. 
Add the coconut oil and nectar. Stir until evenly combined. 
Spread the mixture on a parchment paper lined plate or tray. Chill in the freezer for 30 minutes. 
Break into little pieces. Sprinkle over ice cream. 
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