Place blueberries and sugar in a saucepan over medium heat. Stir, crushing blueberries allowing the juice and heat to dissolve the sugar. Once sugar is dissolved remove from heat to cool for 5 minutes.

Combine the blueberry mixture, and the two coconut milks in a blender and puree until fully liquefied. NOTE: mixture can be strained through a fine mesh strainer if desired to remove specks of blueberry skins.

Place mixture in a sealed container into the refrigerator to cool fully for at least 2 hours or overnight.

Chop the chocolate bar into very fine pieces. My method: chop diagonally into thin strips and then chop again in the opposite direction leaving very small pieces. Set aside.

Pour the blueberry mixture into an ice cream maker* and process according to manufacturer’s instructions. When the mixture is almost finished, pour in the chocolate bits, allowing them to mix into the ice cream. Remove the mixture, scooping it into a freezer-proof container and allow to chill until it fully hardens.