Coconut Milk Ice Cream with a Pistachio Crumb and Blueberries

I made the Coconut Ice Cream only and omitted the pistachio crumb (and forgot the blueberries when serving). I also forgot the pinch of salt, and used vanilla sugar, and 1/2 tbsp less maple syrup instead.

This ice cream was really, really easy to make. In fact, next time I wouldn't mix the ingredients in a jug (or in the coconut milk can, as I did), but dump them directly into the ice cream machine - that thing is stirring continuously anyway, so why not take advantage of it? I think this is the first dish I've encountered that only takes 5 min to make, and still counts as a proper dish. Brilliant!

It also tastes very nice, but here comes the drawback: that nice taste only lasts for the first scoop. After that, you realize that all that you're eating is basically sweetened frozen coconut milk, and to be honest, you'll get a little sick from it. So stick to one scoop, and garnish with something else to make it more interesting. I think mango would be a better match than blueberries, though something crunchy to go along with it is a good idea.