Blueberry Jam

1. Add frozen blueberries, lemon juice, lemon zest, vanilla and maple sauce to a small sauce pan. Bring to a boil over low-medium heat 
2. Once boiled, reduce to low heat and let simmer until wild blueberries begin to break down (~10 minutes)
3. Continue cooking uncovered until mixture thickens.
4. Remove from heat and let cool completely before adding to ice cream.

Ice Cream

1. Add coconut cream and coconut milk to a saucepan with maple syrup, salt and vanilla on low-medium heat for 3-5 minutes.
2. While coconut milk mixture warms, add water to tapioca starch to make a slurry. 
3. Add slurry to saucepan and stir rapidly to thicken mixture. 
4. Remove from heat and allow to come to room temperature.
5. Pour mixture into a bowl and let chill for at least 2 hrs, or until cold. 
6. Add the mixture to your ice cream machine and churn according to your machine’s instructions. 
7. Transfer prepared ice cream to a large bowl. Using a spatula, fold in blueberry jam mixture ensuring you leave visible swirls of blueberry goodness. 
8. Enjoy immediately as soft-serve or transfer to loaf pan and freeze until a scoop-able texture is formed.*