Chocolate Frosted Blueberry Nice Cream Balls
2 cans full fat coconut milk
4 tbsp white almond butter (or norman almond butter or some nut butter)
⅓ cup blueberries (preferably wild blueberries)
1 pipet vanilla stevia
Place all the ingredients into a blender and blend until smooth. Taste and add more sweetness, if you like. Pour into a bowl and chill in the freezer for 45 mins so that the mixture gets cold. Pour the mixture into an ice cream maker and prepare ice cream according to the instructions of the manufacturer. If the ice cream is not hard enough you can still freeze it for 1 hour in the freezer. If you don’t have an ice cream maker, you can just freeze the mixture in the freezer for about 3 hours, or until you get a good consistency, stirring the mixture every 30 minutes. Thaw on the counter for 5 minutes.
Scoop out balls from the ice cream and keep them in the freezer for 30 minutes. In the meantime melt some raw chocolate or sugar-free dark chocolate. Dip the ice cream balls in the chocolate so that they get a nice thick frosting. Freeze 10 more minutes or more so that the chocolate hardens. Serve and enjoy! (If the ice cream feels too hard, let it thaw a while before serving.)