In a blender, combine 2 cups milk, 2 cups blueberries, 1 cup ricotta cheese, 1/2 cup rolled oats (I used steel oats), 1/4 cup almond butter, 2 talespoons molasses, 2 teaspoons vanilla and 1 teaspoon cinnamon. I also added 1/4 cup of chia seeds to mine.
Blend until smooth. Pour into a 12-cup muffin pan and freeze. I actually had more than 12 cups so I decided to use a mini muffin pan as well.