Make the Blueberries: Gently simmer the blueberries in a pot over medium heat just until they soften and release the juice. Mash gently to form a compote and cool before serving.
Blend Base: Mix together in the blender heavy cream, almond milk, sweetener, vanilla extract and salt, blend until smooth and creamy.
Mix in Blueberries: Gently mix the cooled blueberry compote into the cream mixture (include a few chunks for texture).
Freeze: Transfer the mixture to a freezer-proof container. Alternatively, place under lid or plastic wrap to be sure ice crystals do not form.
Rest and Serve: Freeze 4-6 hours, stirring it once at halfway, for creamy texture. Scoop and enjoy!
