The last few days have been CrAzY! I’m already loving both of my new jobs, I have great co-workers, awesome kiddos, a super relaxed dress code… but even with that there is no denying that it has been hot, hot, HOT. There is no doubt about it summer has officially arrived in Chicago.
Which is the perfect excuse to cool off with some ice cream, right?
I was messing around with some leftover fruits, making a smoothie as usual, when I thought about what might happen if I put the whole mess in the freezer. Apparently if you give it a few hours and a little attention, the answer is ice cream… Can I call it ice cream if there isn’t any milk? Whatever I’m calling it ice cream 🙂
Dairy Free Berry “Ice Cream”
Makes: 4 servings
Time: 5 minutes hands on, 2-3 hours in the freezer
Ingredients
1 cup strawberries (fresh or frozen), washed and chopped
1 cup blueberries (fresh or frozen), washed
8 oz (one can) regular coconut milk
Combine strawberries, blueberries, and coconut milk in a blender. Blend on high 1-2 minutes until fully incorporated. Transfer mixture to a flat container and place in the freezer. Give it a stir every 30(ish) minutes until desired consistency is reached. *Mine was ice cream solid in 2 1/2 hours*
Quick, easy, and perfectly refreshing on a hot summer day! You could easily customize this to any fruits you have on hand or any other flavor combinations you like (I’m already thinking tropical for my next batch.)
I’m sharing this quick and easy treat with The Novice Gardener’s Fiesta Friday and Hun What’s for Dinner’s Simple Supper Tuesday.
What’s your favorite ice cream flavor? Does it feel like summer by you yet?
