• If making a shake with store-bought ice cream, simply blend the ice cream, plant milk and blueberries until smooth. Add more milk for a thinner milkshake, I ended up using 1 cup worth. Serve immediately with vegan whip cream if possible!

Scratch Ice Cream

• Chill the Coconut Milk in the fridge at least overnight, but ideally 24 hours.
• Chill a bowl and the beaters of a hand mixer in the freezer for 10 minutes. While that's happening, whisk together the agave, and vanilla extract.
• Add the chilled coconut milk to the bowl, making sure to not add any of the water at the bottom of the can. Whip the coconut milk with a hand mixer. It will be tough but give it time, eventually it'll break down and start to cream. If not, you can add 1 Tbsp of the coconut water from the can to loosen it up.
• Scrape down the bowl as needed, and after about 5 minutes of whipping, the coconut milk should have stiff peaks and resemble thick whipped cream. If you have little morsels of coconut milk chunks, you can add 1 Tbsp of the coconut water to break it up, but we'll be mixing this again after freezing too.
• Then add in about 1/3 of the agave mixture and blend it, scraping down the bowl as needed. Once it's mixed, add another 1/3 and repeat until all of the agave mixture is incorporated. Once it's combined stop to prevent over mixing.
• Add the mixture to a metal container like a bread pan, I used some glass Tupperware and that worked out well too, but just make sure your's is freezer friendly if you do! Freeze overnight.
• The next day, your ice cream will be ready for use in a milkshake!