Two ingredients. Well, three if you count the basil leaf.
This ‘gelato’ – though I’m not sure it’s proper to call it that, as this is really just a cheat’s version – is creamy and utterly gorgeous. With the vivid berries and gentle coconut background, you’d hardly believe how quickly it comes together. By instant, I mean throwing two things in a food processor and hitting “Start”.
1/2 a cup of blueberries per serve can drive up your daily fructose intake. However, if you’re tracking your fruit, it certainly isn’t something to keep you up at night! Blueberries are a fantastic source of antioxidants, rich in manganese, Vitamins C and K, and fibre. The skins do show up as little flecks in the gelato, but I think this adds to the charm rather than detracting from it.
One more thing: the basil leaf. You may be wondering why it’s there, and I suppose I am, too. As I scooped the melty purple gelato into a bowl, I knew a garnish would turn things up a notch. Call me strange, but I’m 99% certain it’s my sane side talking when I say the basil compliments the blueberry!
This recipe can be gluten-free, grain-free, egg-free, nut-free, dairy-free, and vegan.
Preparation time: 2 minutes
– 1 cup frozen blueberries
– 1/2 cup thick coconut milk
– 2 basil leaves, to garnish
1. Pop the blueberries and coconut milk into a food processor. Blitz until smooth. Scoop into two bowls, top each with a basil leaf, and enjoy! 🙂