- 2 c blueberries
- 1 tbsp water
- 2/3 c sugar
- 1/4-1/2 tsp freshly ground cardamom, or, as the original recipe calls for, you can crush cardamom seeds (each pod holds 1/8-1/4 tsp seeds once crushed)
- 2 c coconut milk solids (at the top of the can)
- 1 c non-dairy milk
In a medium saucepan, stir and simmer together the blueberries, water, sugar and cardamom until the blueberries soften and the sugar dissolves - about 5-10 minutes. Chill completely in an ice bath or overnight.
When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze very hard in the ice cream.
Add the blueberry mixture to an ice cream maker with the coconut milk solids and milk. Churn according to the manufacturer's instructions. Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.