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Recipe: Blueberry Coconut Spinach Ice Cream

By Ritamarie Loscalzo


balance blood sugarHolidays are just around the corner, so we’ve got you covered with a recipe to satisfy a sweet tooth without jeopardizing your health goals.

Of course, you don’t need to wait for a holiday to indulge in this.

Blueberry Coconut Spinach Ice Cream


  • 2 cups frozen blueberries
  • 2 tablespoons coconut butter
  • 1 – 2 cups spinach or other mild green
  • enough water to make it all spin
  • stevia to taste


  1. Blend it all in a high-powered blender and eat frozen.

This dessert recipe is from Dr. Ritamarie’s Sweet Spot Solutions Recipe Collection.

Please Comment: What are you grateful for today? Enjoy and happy holidays!

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  1. Sharon on May 10, 2017 at 11:22 pm

    What if I don’t have a high speed blender? Do I need an ice cream machine?

    • Lynn Johnson on May 14, 2017 at 12:01 am

      Do the best you can with your blender, Sharon. Maybe a food processor might work. The idea is to get it as smooth as you can. You also don’t need an ice cream machine. Sometimes I put it in an ice cube tray and put it in the freezer, stirring it every hour or so, until it’s the consistency you like.

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