No-cook Vegan Blueberry Ice Cream
Ingredients
2 13.6-oz. cans full-fat coconut milk, chilled
2 cups frozen blueberries
1 cup sugar
1 oz. Three Olives Berry vodka
1 tsp. pure vanilla extract
Preparation
• Place all the ingredients in a blender. Blend until fully combined. Pour the mixture into a nonreactive bowl or deep baking dish. Cover with plastic wrap and freeze 3 hours, stirring every 30 minutes with a wooden spoon or spatula to break up any frozen bits. If the ice cream becomes too hard, let it sit at room temperature 15 to 30 minutes until it reaches the desired texture.
