- In a small pan, add the blueberries and a splash of water. Cook over low heat, gently pressing on the berries. Once most of the moisture has evaporated, you will have a jam-looking mixture. Remove from heat and allow to cool.
- While the berries are cooling, shake the coconut milk and pour into a large empty bowl. Whisk until there are no lumps, then whisk in the honey.
- Pour the coconut mixture and the blueberry mixture into your ice cream maker and churn according to your machine’s directions.
- Once churned, transfer the ice cream to a suitable freezer container. Store covered in the freezer.
All nutritional data are estimated and based on per serving amounts.
- Calories: 291
- Sugar: 15 g
- Fat: 25 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g