Blueberry Dragonfruit Ice Cream

Ingredients

2 cups Silk Unsweetened Coconutmilk

5 1⁄3 ounces Silk Strawberry Yogurt Alternative (or sub vanilla)

3 1⁄2 ounces dragonfruit puree (sold in smoothie packs at Whole Foods)

1⁄2 cup Frozen Blueberries (partially thawed)

1⁄2 cup monkfruit (or sweetener of choice)

1⁄4 teaspoon guar gum (optional --- for thickening)

In a high-powered blender (Blendtec or Vitamix), combine your monkfruit, coconutmilk, guar gum, and frozen blueberries. Stir with a spoon and let sit on counter for 30 - 45 minutes. Blueberries will thaw and guar gum will activate / begin thickening.
Then, add in the remaining ingredients: dragonfruit and yogurt. Cover, then pulse or blend until smooth.
Transfer mixture to an ice-cream maker and churn according to the manufactures instructions. *If you do not have an ice-cream maker: simply transfer mixture from your blender to a freezer-safe container and freeze. Every hour check on your mixture and mix with a fork or spoon.
Freeze 6 hours or until completely firm. Then, when ready to eat, remove from freezer and let container sit out for 5 - 10 minutes to soften. Then, scoop and serve.
Store any leftover ice cream in freezer, covered.
Serve in a cone (optional) or in a bowl.