Blueberry Pancake Coconut Milk Ice Cream

Blueberry pancakes reworked into a cold, creamy, non-dairy scoop. Maple and vanilla lead, blueberry swirls cut through, and Nilla wafers give it that soft, cake-like texture. It all comes together in minutes in the InstantChill™ Ice Cream Maker.

INSTRUCTIONS

1. In a medium bowl, whisk together the coconut milk, maple syrup, sugar, vanilla extract, and salt until smooth and the sugar has dissolved. If the coconut milk is too chunky, add the mixture to a blender and blitz until smooth.
2. Taste the base before churning. Coconut milks vary in sweetness, and the flavor will mellow slightly once chilled. Adjust sugar as needed. 
3. Pour the mixture into the InstantChill™ Mixing Bowl. 
4. Use the Non-Dairy program, set to 24 minutes. When the ice cream pulls away from the sides and has a firmer texture, open the window on the lid and add the Nilla wafers.
5. Once the program is complete, open the lid and swirl in 2 tablespoons or blueberry preserves. Do not overmix.
6. Scoop into bowls or containers and enjoy immediately, or freeze for a firmer texture.