Blueberry coconut ice cream (v, r)

This easy homemade ice cream is just as good as commercial varieties.
Vegan and raw.
Makes enough for 3 to 4, depending on how you're feeling!
Food processor required.

Original post (with pictures) here.

1 375g can full-cream coconut milk, chilled in the fridge for at least 24 hours
4 tbsp agave nectar
Seeds from 1 vanilla pod, or 1 tsp good-quality vanilla
2 - 2 1/2 cups frozen blueberries (2 cups will give an even creamier result; I used 2 1/2)

1. Remove your chilled can of coconut milk from the fridge, flip it upside down, and remove the top. Pour out the liquid and then spoon the solid mass into a large mixing bowl. Beat with an electric mixer, on high speed, for 2 to 3 minutes or until light and fluffy.
2. Add the agave nectar and vanilla to the coconut cream mix, and beat briefly to combine. Transfer to a food processor and add the blueberries. Process until the blueberries are fully processed and the mixture is just starting to clump together - no more than 1 to 2 minutes. Transfer to a freezer-proof dish (silicon baking dishes are recommended) and set for several hours or overnight.
3. For a smooth ice cream, return to a food processor and process briefly before serving. Otherwise, it is possible to serve straight from the freezer.