Moody Blueberry Ice Cream

Serves 4 to 5
Prep Time 10 min
Chill Time 1 to 2 hours


  • 2 cups canned, full-fat coconut milk (1 can)
  • 1/3 cup maple syrup
  • 1 cup blueberries
  • 1/8 tsp pink salt
  • 1 tsp vanilla extract
  • 2 tbsp moody blue latte

With you, every step of the way

  1. Whisk together the contents of coconut milk so that cream and liquid combine together.
  2. In a blender, combine coconut milk, maple syrup, blueberries, pink salt, vanilla extract and moody blue latte.
  3. Blend well.
  4. Pour the blended mixture into silicon ice cube trays. Silicon makes it easier to pop them out.
  5. Freeze overnight.
  6. Place ice cubes into a blender. Be careful with blending, you may need to let them thaw a bit
  7. before blending. This should form a thick, ice-cream-like consistency.
  8. Transfer to a freezer-safe baking dish and freeze for another 1-2 hours, stirring halfway through.
  9. Serve immediately and keep leftovers in the freezer.