Delicious (and SO easy!) Blueberry Coconut Ice Cream- Gluten/Casein Free

Amanda and I are on an adventure, of sorts.  We're working on eliminating gluten/casein foods from our diet.

Life is hard, right?

Or so you might imagine.

It's amazing how many delicious foods we can eat! Try making this coconut ice cream at your house.  It is absolutely delicious- rich and creamy- and the coconut milk and blueberries will be a lovely boost to your health.:) 

You'll find coconut milk (top shelf) in the Chinese food section of Wal Mart.  No driving to a random specialty store- score!  I ordered the gluten free vanilla extract from amazon.

Combine all the ingredients (full recipe below) in blender.  No, I don't have a fancy blender, just a regular one from Wal Mart. 

Amanda was our Barefoot Contessa of the day.  She made the ice cream- double score!

Add in your blueberries.

See how yummy it looks already!

Blend the blueberries into the cream mixture in your blender.  You'll get the softest lavender color- with no food dyes!  Another health benefit- and pleasing to the eyes, too.

I poured the sweet concoction into a Tupperware container and froze it.  Another option would be to use your ice cream maker, but we were going for easy peasy.;)

It is delicious!  Very rich so a little goes a long way.  You can create any flavor you choose- mint chocolate chip, raspberry, peanut butter and chocolate, etc.  

Blueberry Coconut Ice Cream

Ingredients:

2 cans chilled coconut milk (put in the refrigerator overnight)

3/4 cup sugar

1 tsp. vanilla

1 cup blueberries

-Place the coconut milk, sugar, vanilla and blueberries in blender.  Blend for about 30 seconds.

-Pour into Tupperware container and freeze (we did this) OR freeze in an ice cream maker (follow manufacturer's instructions).

Enjoy!