Summer is in full swing here in Vermont. It’s a rare time to enjoy the abundance of fresh fruit and berries coming our way. We are picking raspberries, blackberries, and blueberries from our bushes and finding local peaches and melons at the farmers market.
I have been making blueberry peach cobbler, berry smoothies, and adding fresh fruit to oatmeal, salads and scones.
I recently discovered how easy it is to make my own coconut milk ice cream. This is a delicious dessert to savor on a summer evening and can easily be blended with fresh fruit to add the amazing fresh summer flavor. The best part is that it’s vegan, gluten-free, and requires no added sweetener.
Homemade Fruit Ice Cream
You will need:
1 can organic, full fat coconut milk
1/2 teaspoon vanilla extract
2 cups blueberries OR chopped peaches, frozen
Mix all ingredients together in a high powered blender or food processor. Blend until very smooth, about 4 minutes. You may need to stop blending, scrape down the sides, and continue until you achieve a creamy texture.
Pour into a glass loaf pan, cover with plastic wrap, and place it in the freezer for one hour.
Remove from freezer and blend once more, for about 2 minutes this time.
Freeze for one more hour, stir, and enjoy.
As you keep eating it, you will need to pull it out of the freezer about 20 minutes before you plan to scoop out a few spoonfuls.