Ice cream for breakfast? Yes! If you make it with Greek yogurt, creamy coconut milk, and field fresh blueberries. I use a combination of honey and corn syrup to sweeten the dish as the invert sugar helps crystals from forming in the ice cream. If you don’t have an ice cream maker, you can pour the ice cream base in a freezer safe gallon bag. Place the bag in the freezer and squish it around to break up the ice crystals every 30-45 minutes over 4-5 hours. The Amaretto helps the ice cream from freezing too hard but if you are serving it to kiddos or do not want to use alcohol, substitute another 1/4 cup corn syrup and 1/8 teaspoon almond flavoring.
1 cup blueberries (about 1/2 a pint)
1/3 cup honey
2/3 cup corn syrup
1/4 cup water
dash of salt
8 ounces Greek yogurt
1 can coconut milk (NOT Coco Lopez)
1/4 cup Amaretto
1 Tablespoon lime juice (about 1/2 of a lime)
Combine blueberries, honey, corn syrup, water, and salt in small saucepan. Boil over medium heat for 3-4 minutes. Let cool. In large bowl combine yogurt, coconut milk, amaretto, cooled blueberry syrup, and lime juice. Pour mixture into ice cream maker following manufactures directions.