So I walked out of an amazing Kundalini Yoga class this morning, to see ladies (some of whom were in my class) with huge smiles on their faces carrying what looked like heavy boxes and making their way down the street. Interesting, I thought.
I headed up to WholeFoods to get my usual, a green juice, but something was different today. I looked over and there they were…the stacks of boxes, towering over the crowd of Lulu clad women as they struggled to lift what they could and make their way to the check out.
Yep, organic, farm fresh blueberries were going for a $1.99 a pint and in my city, that is REASON TO CELEBRATE, period.
I got home wonder what I should make first, blueberry jam, pancakes, pie? I was so confused I just sat and stared at them for awhile and then made a delicious smoothie, followed by this…
It was so freakin’ good, I just had to share the recipe with all y’all.
Zain’s Vegan Vanilla Bean & Blueberry Ice Cream
*Makes 1 Serving, I made a big batch by increasing the recipe by 4X
1 Cups Unsweetened Almond Milk
1/4 Cup Light Coconut Cream (ready made or refrigerate a can of coconut milk over night and use the thick cream portion)
1 Tbsp Coconut Butter
20-25 Drops Vanilla Creme Stevia
1/4 Vanilla Bean (pods) OR 1/4 Tsp Natural Vanilla
1/16 Tsp Himalayan Crystal Salt
1 Cup Fresh OR Frozen Organic Blueberries
1 Tbsp Unsweetened Blueberry Jam
1 Scoop Vanilla SUNWARRIOR (optional but not necessary, I just wanted a higher protein ice cream)
1. Combine ALL ingredients in a bowl until mixed throughly.
2. Freeze in a shallow dish until completely frozen.
3. Remove and blend - For best results, use a VitaMix or another Commercial Blender