Name: Blueberry Ice Cream (dairy free, paleo)
Ingredients: 2 and 1/2 cups fresh blueberries; 1/2 cup REAL maple syrup; 1/8 tsp unrefined sea salt (I use this one); 2 can full fat coconut milk (where to buy BPA and additive free coconut milk); 1/2 tsp vanilla extract; OPTIONAL: 1 TBS grass fed gelatin (like this)

Ingredients

Scale

2 and 1/2 cups fresh blueberries
1/2 cup REAL maple syrup
1/8 tsp unrefined sea salt (I use this one)
2 can full fat coconut milk (where to buy BPA and additive free coconut milk)
1/2 tsp vanilla extract
OPTIONAL: 1 TBS grass fed gelatin (like this)

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Instructions

Bring blueberries, maple syrup, and salt to a boil in a medium pot. Turn down heat a bit and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
For optional gelatin: Combine 1 TBS of gelatin with 1/4 cup boiling water and whisk until gelatin is completely dissolved.
Add blueberries mixture, coconut milk, vanilla extract, and optional gelatin to blender. Process until creamy smooth. Place into fridge until very cold, overnight is best.
Pour into ice cream maker (like this one) and process according to manufacturer’s instructions.
Serve immediately as soft serve. OR place into freezer safe container and freeze until firm enough to scoop. (I like to firmly press a piece of parchment paper over the top of ice cream to help avoid freezer burn.)