Blueberry Lime Coconut Ice Cream

I tried my hand this weekend at ice cream... It's that time of year & being dairy sensitive, it's so hard being out with everyone at all the creameries & not being able to participate in all of the fun! When I do pick up ice cream, my favorite is coconut based Larry & Luna's Coconut Bliss Ice Cream. I highly recommend it. Anyways, the only snafu I really had was that I probably should have put my ice cream in single serving size containers, the tupperware I put the ice cream into is hard to scoop out of. Lesson learned, but the flavor is still amazing.

Based on Fragrant Vanilla Cake's Raw Double Blueberry Ginger Lime Ice Cream
Ingredients:
Ice Cream:
1/2 cup coconut water
1/2 cup fresh lime juice
2 cups blueberries
4 cups soaked, raw cashews (at least 4 hours to soak, then drained)
pinch of sea salt
1/4 cup honey or agave
1/4 cup coconut oil, warmed to liquid
Blueberry Swirl:
1 cup blueberries
1/4 cup coconut water
4 medjool dates, pitted & soaked (at least 4 hours, then drained)

How to:

Begin with making sure that your dates & cashews are soaked! This will make a big difference in the creaminess of your ice cream & sauce

Put all ice cream items in a blender & put aside in a bowl if you are going to freeze on your own (without an ice cream maker) or go ahead & throw it all in the ice cream maker if you have one (I have one, but haven't taken it out of the box yet). 

Blend blueberries, coconut water & dates (blueberry swirl)

After making my ice cream in a big tub, I think it would have been better if I had made it in small cups for individual servings (just would have been easier to dish out that way). 

Create layers with the ice cream & the sauce & then throw it in the freezer until it's done (I left mine in over night). 

This flavor is seriously delicious!