Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.

While still heating, stir in vanilla extract, pinch of salt, and gelatin whisking again to combine.

Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.

While ice cream base sets, prepare blueberry swirl.

In a small pot over medium heat, add blueberries, maple syrup, cinnamon, and lemon juice.

Cook blueberries down until a liquid forms, then transfer to a heat proof container and chill allowing to thicken.

In a food processor or blender, add graham crackers and blitz until crumbles form.

Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.

With about 5 minutes of churning time remaining, add in blueberry swirl and graham cracker crumbs.