Place the fresh blueberries and honey in a saucepan on the stove over medium heat.
Let the blueberries start to break down, stirring them around as they heat up.
In a mixing bowl, combine the coconut milk, maple syrup, vanilla and salt. Use a whisk to mix the ingredients.
Once combined, place in your ice cream maker per the manufacturer's instructions. I used chilled coconut milk for quicker results.
By the time your ice cream is ready, your blueberries should be ready too. I like them to maintain a chunkier texture, so once they get saucy but have some blueberry lumps still left, I turn the heat down or off and let them just sit until the ice cream is done. Play around with the texture and consistency to find what you like best.
Scoop your ice cream into bowls and top with the blueberry sauce. I like to add a little pinch of salt to the top...my secret ingredient for the ultimate salty/sweet combo. Yum!
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