Blueberry Coconut Ice Cream (Gluten- & Dairy-Free)

In a medium saucepan, combine blueberries, sugar, and salt. Over medium heat, bring the mixture to a boil, mashing the blueberries with the back of a fork. Simmer for 5 minutes, stirring frequently. Remove from heat and let cool for 10 minutes.

In a blender, combine coconut milk, the blueberry mixture, and vanilla extract. Cover and chill the mixture until cold, about 2 hours.

Pour the mixture into the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Transfer the ice cream to an airtight container and place in the freezer for several hours, or until ice cream hardens. The ice cream can be stored in the freezer for up to 1 week.