In a blender, add 1 cup of coconut milk from a carton, 1 frozen banana, 1 serving of vanilla protein powder, 1 tbsp of chia seeds, 1/2 tsp of cinnamon, and 1 tsp of a lemon flavored fish oil. Blend it up.
While it’s blending, add 1/2 cup of frozen blueberries to a serving bowl, while keeping the other 1/2 cup of blueberries in a separate bowl.
Pour the blended mixture over top of the 1/2 cup of blueberries in the serving bowl.
Next, you’re going to add the other half a cup of blueberries right on top of the mixture. Since the blueberries are frozen, they will help thicken up the mixture and turn it into some delicious ice cream.
Add 2 tbsp of the unsweetened shredded coconut and the other 1/2 tsp dash of cinnamon over top of the mixture.
For the last step, I like to take the spoon that I’m going to be eating with, and scoop out a tbsp of almond butter, and mix it into the ice cream mixture.
Set the mixture aside for 2 minutes to allow the frozen blueberries to help solidify the liquid.