1. Place blueberries in a medium bowl and use a potato masher to breakdown the berries into a paste. Stir in the lemon juice and powdered Stevia and set aside for 10 minutes.

2. Add the remaining ingredients and stir well to combine. Pour into ice cream maker and churn until thick and creamy. Alternatively, pour the mixture into a 9 x 13 metal pan, place in the freezer, and whisk or stir, every 15 minutes, until thick and creamy.

3. Transfer to an airtight container and keep frozen for up to 5 days.
 

M1 Caution Modification: Replace half the almond milk with light or heavy cream.

M2/Life Modification: Combine 1/2 cup whole wheat flour, 1/8 teaspoon powdered Stevia, 1 Tablespoon melted butter and a dash of ground cinnamon. Work together with your fingers to form crumbs. Stir the crumbs into the finished ice cream before serving and storing.