Pretty Delicious Life

1 Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
2 While still heating, stir in vanilla extract, pinch of salt, and gelatin whisking again to combine.
3 Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4 While ice cream base sets, prepare blueberry swirl.
5 In a small pot over medium heat, add blueberries, maple syrup, cinnamon, and lemon juice.
6 Cook blueberries down until a liquid forms, then transfer to a heat proof container and chill allowing to thicken.
7 In a food processor or blender, add graham crackers and blitz until crumbles form.
8 Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
9 With about 5 minutes of churning time remaining, add in blueberry swirl and graham cracker crumbs.
10 Pour into pint containers or an airtight container with a lid and freeze.