- 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)
- 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.