1 ¼cupcoconut milk(full fat, from a can; or ¼ cup light coconut milk + 1 cup unsweetened coconut cream)
2teaspoonsdark rum
1cupblueberries(fresh or frozen)
¼cupsugar
1tablespoonvodka
¼ - ½cupblueberry granola, or almonds
Instructions
Heat milk in a medium saucepan over medium heat. Once it comes to a simmer, add oats, salt, vanilla, and 2 or 3 gratings of nutmeg. Cook for 10 minutes, until oatmeal is thick. (You will still have extra liquid in the pan.) Add sugar and brown sugar, and stir until the sugars are dissolved. Add coconut milk and rum. Remove from heat. Cool, then refrigerate for at least 4 hours.
To prepare the blueberry swirl, mash together (or blend) blueberries, sugar, and vodka. Refrigerate until cold.
Stir the ice cream mixture. Pour into your ice cream maker. Make ice cream per the manufacturer's instructions.
Spread ⅓ of the ice cream into your freezer-safe container. Top with ½ of the blueberry swirl. Sprinkle with granola or almonds. Repeat with ⅓ of the ice cream, the rest of the blueberry swirl, and the granola/almonds. Top with remaining ice cream. Freeze for 4 hours before serving.