Whip the whipping cream until soft peaks form and then add sweetener (monk fruit or stewia).

Combine 2 cups of blueberries, 1/2 cup whipping cream and sweetener in a food processor (blender) and blend until smooth. Put it in a plastic bowl for pre-freezing and blended twice in every half hour with a blender to keep its consistency even during freezing.

Prepare the ice cream molds. I remodeled my own plastic mold a bit using a hand saw so I could insert a wooden stick. Next time, maybe I won't use plastic lids either, because if the ice cream mass is thick enough or a little already frozen, the wooden stick will stop inside.

I put the whipped cream in a plastic bowl for pre-freezing and blended twice in every half hour with a blender to keep its consistency even during freezing. If your taste so requires, you can still sweeten it and add a vanilla aroma. After one to 1.5 hours, put it in shape mixed or layered with the blended blueberries.

After one to 1.5 hours, put the pre-frozen whipped cream in shape mixed or layered with the blended blueberries.

Freeze for at least 4 hours and then consume. It makes it easier to get out of the mold by heating the outside of the mold with hot water for a few seconds.