Instant Blueberry Coconut Ice Cream

When I’m no longer rapping, I want to open up an ice cream parlor and call myself Scoop Dogg.
— Snoop Dogg

    Maybe you read my previous post about quinoa cakes.  Well, something I didn’t mention was how hot it was that day.  I started making them when I woke up, when it was already nearly 80.  I boiled water for quinoa, soaked the beans and roasted the red pepper.  It got hot in here with all of that going on.  So between the baking and the frying, I was craving ice cream.  But I didn’t feel like going to Kippy’s.  I still wanted Kippy’s so here I will tell you how I tried to make counterfeit Kippy’s.  It was great, but there’s no touching Kippy’s.


400mL frozen berries (I used blueberries in this case)

~100mL coconut butter

2 Tbsp water

1 Tbsp Sun Potion Prash

1 tsp bee pollen

Pinch of sea salt


    Blend the berries, coconut butter and water on high.  You’ll want to use the tamper.  I took the container off the base and chiseled frozen coconut butter off the sides and reblended on high.  I then slowly mixed the Prash in.  I do this, because I really enjoy getting chewy-frozen Prash chunks every few spoonfuls.  Spoon into serving dish (or back into measuring cup, whatever), sprinkle with bee pollen and sea salt, and voila! 


If you're in the Venice, stop by Kippy's!