Indulge in the vibrant blue hues and creamy texture of this vegan coconut ice cream infused with BLUE Majik powder, a natural superfood extract.
Ingredients: 2 cans 13.5 oz each full-fat coconut milk. 1/2 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. 1/2 teaspoon BLUE Majik powder. Pinch of salt.
Instructions: Chill the cans of coconut milk in the refrigerator overnight. Open the chilled cans of coconut milk and scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Add maple syrup, vanilla extract, BLUE Majik powder, and a pinch of salt to the coconut cream. Using a hand mixer or stand mixer, whip the mixture until smooth and creamy. Transfer the mixture to a shallow dish and freeze for about 4-6 hours, stirring every hour to prevent ice crystals from forming. Once the ice cream is firm, scoop into bowls or cones and serve.
Winnie Reeve