Blueberry and peanut butter swirl ice cream
This ice cream does not only make a beautiful purple color, but it also convinces in taste: sweet blueberries come together with salty peanut butter. The best part: you do not need an ice cream machine! Just a blender, 6 ingredients and you are good to go and make this creamy, vegan frozen dessert.
Ingredients
- 1 400 ml can full fat coconut milk
- 1/2 Cup (60g) cashews (quick soaked in hot water for around 30 minutes or overnight)
- 1/4 Cup (60ml) maple syrup
- 2 Cups+ a large handful (350g) frozen blueberries
- 1 Tsp vanilla extract
- 1/2 Cup natural smooth peanut butter
Instructions
- Drain the cashews and add them alongside 300g of the blueberries, maple syrup, coconut milk and vanilla extract to a high speed blender. Bledn until completely smooth.
- Pour the mixture into a large bowl and mix in the rest of the blueberries.
- Gently warm and melt the peanut butter over medium heat.
- Add about a third of the blueberry mixture into a baking tin then drizzle a third of the peanut butter on top. Repeat until everything is used up.
- Let sit in the freezer for at least 6 hours or overnight. Thaw for around 20 minutes before scooping into waffles or bowls and enjoy!