First, ensure your can of full-fat coconut milk has been refrigerated for a few hours before use, and your raw cashews have been soaked and drained. Add all ingredients (except frozen blueberries and crushed graham crackers) to a high-speed blender and pulse until creamy. If the mixture is grainy, continue pulsing until smooth. Pour the blended mixture into any container. Gently mix in the frozen blueberries and crushed graham crackers. Cover the container and freeze overnight or until solid. Before serving, thaw the ice cream for a few minutes to soften, then scoop and enjoy!
