Coconut Blueberry Smoothie Ice Cream

Name: Coconut Blueberry Smoothie Ice Cream
Yield: 489 g
Ingredients: Allulose Syrup 40 tablespoon; Coconut Milk 130 ml; Vanilla Powder 1.5 g; Organic Lemon Juice 100 7.5 g; Fresh Egg Yolk 30 piece; Blueberry 280 g

406 kcal

#Low Sugar #Low Calorie #Vegan

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Ingredients

Main ingredients

Allulose Syrup 2 tablespoon
Coconut Milk 130 ml
Vanilla Powder 1.5 g
Organic Lemon Juice 100 7.5 g
Fresh Egg Yolk 2 piece
Blueberry 280 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 76.09 g 56%

Protein 8.41 g 6%

Fat 22.97 g 38%

Serving size 489g

Cooking steps

1

Add coconut milk, frozen blueberries, and banana to a blender.
2

Blend until smooth.
3

Transfer to a whole wheat baking tray and freeze for about 2 hours.
4

Scoop with a spoon and serve in an ice cream bowl.

Coconut Blueberry Smoothie Ice Cream

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