Blueberry Cobbler with homemade blueberry icemcream

Serves 3
Blueberry Cobbler (Paleo)
1 pint of blueberries washed and drained
½ lemon juiced
½ cup Almond Meal/Flour
1 tablespoon maple syrup
1 pinch of salt
1 tablespoon melted coconut oil
½ teaspoon of cinnamon
¼ teaspoon cardamon
¼ cup chopped pecans

Using 3 ramekins divide blueberries evenly into each ramekin. Spread the lemon juice over all three ramekins and toss blueberries to coat with juice.

In a separate bowl mix together all remaining ingredients until combined. Sprinkle each ramekin with the crumble that was made.

Bake 375 degrees 30-40 minutes or until top is browned

Blueberry Ice cream
1 cup frozen blueberries
1 cup skim milk (1% or 2% milk is also fine)
½ cup stevia sugar
1 vanilla bean, seeds scraped in half (to do this slice the vanilla bean down the center. Separate and scrape out insides)

Mix all ingredients in the vitamix (this should also work in a food processor) slow and then high for about 45-60 seconds or until becomes the texture of ice cream.

Put a scoop of ice cream on the warm cobbler and serve!