Reduced Sugar Blueberry-Coconut Ice Cream - cooking recipe

Ingredients

11 ounces frozen blueberries, thawed
1 can (14 oz) coconut milk
2 None limes, peel of 1 lime grated and both limes juiced
3 None medium eggs
None None Pinch salt
2 1/2 oz stevia (50% less sugar)
None None Mint leaves for garnish

Preparation

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.
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.
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.