Vegan Blueberry Coconut Ice Cream Recipe

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.