Vegan Blueberry Coconut Ice Cream - cooking recipe

Ingredients

2 tablespoons roasted flax seeds
2 (15 ounce) cans full-fat coconut milk, chilled
2 cups blueberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut oil (optional)
1 teaspoon stevia powder
1/2 teaspoon xanthan gum, or more as desired (optional)
1/4 teaspoon Himalayan black salt (optional)

Preparation

Pulse flax seeds in a coffee grinder until finely ground.
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.
Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.
Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to a lidded container before serving.