Blueberry Amla Ice Cream
1 can (14-15 ounces) full-fat coconut milk 1 cup blueberries 3 tablespoon raspberry preserves Stevia to taste 1 cup ice ¼ teaspoon Anthony’s Xanthan Gum 1 teaspoon Anthony’s Amla Powder
Combine all ingredients in a blender and blend until smooth and fluffy. Churn in an ice cream maker per manufacturer’s instructions until desired consistency is reached. Enjoy and store leftover in an airtight container in the freezer. It freezes fairly solid, so let it thaw a bit before scooping.