• 3 cups full fat coconut milk (DO NOT USE LOW FAT)
• 1 cup strawberries, blended
• 1 cup blueberries, blended
• 1/8 t spirulina
• 1&1/2 t vanilla, divided
Place the cans of coconut milk in the fridge so it can solidify and have the water separate. When you open the can, reserve the water for later in a smoothie. Place each can of coconut milk into a bowl and whip each bowl until decently fluffy. Set aside in fridge. Puree each fruit in a mini- chopper until completely smooth. Add fruit, ½ t vanilla and spirulina to the whipped coconut topping and stir until completely combined. One fruit per bowl, as well as the spirulina.
In small batches, scoop each different ice cream into a square glass bowl. Take a butter knife and GENTLY swirl all the ice creams until they are just barely combined. Freeze for 2 hours. Scoop, serve and eat!!!