Finnish authors and bloggers Virpii Mikkonen and Tuulia Talvo teamed up to bring you a nice big book of their tried-and-true frozen dessert recipes. Using only natural ingredients like fruit, nuts and nondairy milk, these confection queens will equip you to leave the supermarket pints behind and create impressive desserts in your kitchen at home.
When you’re craving some blueberry pie but are not in the mood to bake, make ice cream!
- 1 can (14-ounce) full-fat coconut milk (refrigerated overnight)
- 1/2 cup fresh blueberries, plus a handful of ice pop molds
- 2-4 tablespoons maple syrup or other sweetener
- 1/2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
For the pops
Open the coconut milk can and scoop the thick, solid white cream into a blender. Add the blueberries, maple syrup, vanilla, and cardamom and blend until smooth.
Taste and add more sweetener or spices, if desired. Pour a small amount of the blueberry cream into ice pop molds, add a few fresh blueberries to each, and divide the remaining mixture among the ice pop molds.
Add ice pop sticks and freeze for 4-6 hours, until firm. Remove the molds by dipping them into hot water for a moment.
Serve and enjoy!