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sarah.bragg
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PdfINGREDIENTS
Add blueberries and water to a pan and heat gently until the water starts to bubble and the blueberries soften. Allow to simmer for about 10 minutes to reduce down the liquid, then mash with a fork, then leave aside to cool fully.
Add the cottage cheese, cream cheese, maple syrup to a blender and blend until smooth. Then add the coconut yogurt and pulse for a few seconds until combined. It should be thick and creamy.
Pour into a freezer friendly dish, then spoon the blueberry mixture on top. Use a knife to swirl around to create the ripple effect.
Cover and freezer for roughly 90 minutes for soft serve ice cream.