Reduced Sugar Blueberry-Coconut Ice Cream

1. 1

   Line a 2 quart baking pan with parchment paper. Place 7 oz of the blueberries and the coconut milk in a blender. Puree until smooth. Stir in the lime juice. Refrigerate the remaining blueberries.

2. 2

   Beat the eggs, salt and stevia with an electric mixer on medium speed for 6-8 mins or until thick and creamy. Fold in the blueberry puree. Pour the mixture into the baking pan.

3. 3

   Freeze for at least 6 hours or overnight, if possible. Fifteen minutes before serving, remove the ice cream from the freezer and unmold from the baking pan. Slice into squares then divide between serving bowls. Sprinkle with the reserved blueberries. Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

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