Vegan Blueberry Coconut Ice Cream

1. 1

   Pulse flax seeds in a coffee grinder until finely ground.

2. 2

   Combine 1 can coconut milk, blueberries, and lemon juice in a blender; puree until blueberry skins break down completely. Add ground flax seeds, remaining coconut milk, vanilla extract, coconut oil, stevia, xanthan gum, and salt; puree until very smooth.

3. 3

   Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

4. 4

   Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.