Blueberry Earl Grey Ice Cream Sandwiches
[Vegan, Gluten-Free]

To Make the Ice Cream:

1. The night before, put the bowl of your ice cream maker in the freezer.
2. Boil almond milk in the microwave or on the stovetop. Remove from heat and place the tea bags init and let steep for 5-10 minutes. Make sure to squeeze all the excess liquid from the tea bags when removing.
3. Pour the coconut milk into a small pot and warm over medium heat, stirring occasionally.
4. Whisk the cornstarch into the almond milk tea until dissolved. Pour into the coconut milk on the stove. Stir in the stevia.
5. Continue to heat the coconut milk until it has thickened slightly, 6-8 minutes. Do not let it come to a boil!
6. Remove from heat and pour into a shallow container. Place a piece of parchment paper or plastic wrap touching the top. Refrigerate for at least 4 hours, but ideally overnight.
7. For the blueberries, heat them until they have softened and begin to become juicy. Blend into a sauce.
8. Once the base has cooled, you can start churning! Pour into ice cream maker and churn until it has reached a soft serve consistency.
9. Slowly pour in the blueberry sauce and let it churn for another 30 seconds or until the blueberry sauce is distributed throughout.
10. Transfer to a freezer container with a piece of parchment or plastic touching the surface and freeze for a few hours to allow it to harden.

To Make the Cookies:

1. Preheat oven to 375°F.
2. Mix all the ingredients in a small bowl. It will be a little crumbly, but you should be able to form it into discs, if not add a touch of almond milk.
3. Line a baking tray with parchment paper. Form 8 flat cookies (or 6 if you'd like them bigger). Bake for 10-12 minutes, or until the edges are golden.
4. Remove from oven and allow to cool.

To Assemble:

1. Scoop as much ice cream as you'd like onto a cookie, spread to the shape, top with another cookie, and serve.
2. Sandwiches and leftover ice cream are best fresh, but can be kept in the freezer for 2-3 weeks.