A word of warning: the Sucanat is a dark brown color, so it will make your ice cream darker. The blueberries and Sucanat combined to make my ice cream look kind of like cement. Not very attractive, but still yummy!
1 c. soy creamer (or other non-dairy milk)
1½ c. soy milk (or other non-dairy milk)
2 c. berries of your choice (fresh or frozen and thawed)
¾ c. unrefined sugar, such as Sucanat
2 T. arrowroot
1 T. vanilla
¼ c. flax oil
1 c. granola or ¾ c. granola and ¼ c. chopped nuts (if your granola is nut-free)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Slice 1 cup of berries (if necessary; obviously you don’t slice blueberries) and set aside.
Combine the remaining berries, soy creamer, remaining soy milk, and sugar together in a blender and puree. Pour the mixture into a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla.
Set the ice cream mixture aside to cool. When the mixture is cool, whisk in flax oil. (Heat damages flax oil.)
Freeze according to your ice cream maker’s instructions. Add reserved berries and granola in the last five minutes of freezing.