Ingredients
Method
- Heat 1/2 cup coconut milk and steep Earl Grey tea for 5-7 minutes. Strain and set aside to cool.
- Cook blueberries with maple syrup, then strain to make a puree.
- Mix remaining coconut milk, coconut cream, vanilla, salt, and the cooled tea and blueberry purees.
- Pour into a container and freeze for 4-6 hours.
- Scoop and serve!