Ingredients

• 2 cups Blueberries (fresh)
• 1/4 cup Coconut Sugar *
• 1 can Light Coconut Milk (14oz can)
• 1 Tbsp Arrowroot Starch
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 cup Almond Milk unsweetened
• 1/4 cup Erythritol *
• 1 tsp Guar Gum

Instructions

1. Preheat oven to 400ºF. Spray a ceramic baking dish with nonstick cooking spray. Toss the blueberries and coconut sugar together in the dish. Bake for 15 minutes, stirring once.
2. Meanwhile, whisk together the coconut milk and arrowroot in a small saucepan until smooth. Bring to a low boil over medium heat, and cook for about 5 minutes, whisking often. The mixture will thicken substantially. Remove from heat.
3. Place the cooked blueberries and coconut milk mixture in a blender or food processor. Process until smooth. Add the vanilla extract, salt, almond milk and erythritol and blend again until smooth. Lastly, blend in the guar gum.
4. Chill the mixture for several hours or overnight, then freeze in an ice cream maker according to manufacturer's directions.