I often make treats from blueberries in the autumn since the only berries we get in Iceland are blueberries and bilberries (and redcurrants). When they have survived the Icelandic summer and just before it starts freezing again in September, you have to be quick and gather these wonderful treats. This ice cream is packed with healthy fats, antioxidants, iron, calcium and protein. It is also egg free, gluten free, lactose free and vegan. Oh and it is also delicious. Note that you will need to allow time for soaking and freezing. You will not need an ice cream maker to make this ice cream however a food processor (or a very good blender) is essential. You will also need a round spring form cake tin 21 centimetres (8.3 inches) in diameter, 5 centimetres (2 inches) deep If you use frozen blueberries, allow them to thaw for at least 30 minutes before using.