Paleo Blueberry Crumble Ice Cream

0 Bring all the ingredients for the jam to a simmer in a small to medium-sized sauce pan. Reduce heat, cover, and let it simmer for 30 minutes or until most of the berries have burst and it resembles a jam-like consistency.
1 Pull off heat and let it cool completely.
2 Preheat oven to 350 and line a large baking sheet with parchment paper.
3 Place the cashews, arrowroot, sea salt, and coconut sugar in a food processor and pulse until the cashews are mostly broken up, but you can still see some chunks.
4 Add the butter and pulse the food processor until it's pretty evenly combined.
5 Pour the cookie dough out onto the parchment paper and flatten into one large cookie.
6 Bake at 350 for 12-13 minutes, or until it just starts to turn golden brown. Remove from the oven and let it cool completely.
7 Once cooled, break the cookie up into large chunks and set aside.
8 In your blender, blend the coconut milk, vanilla, honey, and dissolved gelatin together until smooth.
9 Pour the mixture into your ice cream maker frozen bin and follow the manufacturers instructions.
10 In a large bowl, add the ice cream to the cooled blueberry jam and broken cashew cookies. Give the mixture 4-5 stirs (or folds) and try to resist over-mixing. Spoon this into a loaf pan and freeze for about 1 hour.
11 From here, you can either serve and enjoy directly or spoon it into small serving bowls.
12 If you're preparing to enjoy at a later time, freeze the small bowls and then about 45 minutes before you plan to enjoy, place them in the refrigerator so that they may soften a bit.
13 Enjoy!