Ingredients
For the Ice Cream:
2 cups fresh blackberries (or frozen, thawed)
1 can (14 oz) full-fat coconut milk
1 can (14 oz) coconut cream
1/2 cup maple syrup (or any preferred sweetener)
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon salt.
Instructions
Step 1: Prepare the Blackberries
If using fresh blackberries, rinse them thoroughly and pat dry.
Place the blackberries in a blender or food processor and blend until smooth.
Strain the blackberry puree through a fine-mesh sieve into a bowl to remove seeds. Use a spatula to press the puree through the sieve, extracting as much liquid as possible. Discard the seeds.
Step 2: Prepare the Ice Cream Base
In a large mixing bowl, combine the coconut milk and coconut cream. Whisk until smooth and well combined.
Add the blackberry puree, maple syrup, vanilla extract, lemon juice, and salt to the coconut mixture. Whisk thoroughly to combine all ingredients.
Step 3: Chilling the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until well chilled. For best results, refrigerate overnight.
Step 4: Churning the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker.
Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.
Step 5: Freezing the Ice Cream
Transfer the churned ice cream to an airtight container.
Smooth the top with a spatula and cover with a lid or plastic wrap.
Freeze for at least 4 hours, or until firm.
Step 6: Serving the Ice Cream
Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
Scoop the ice cream into bowls or cones and enjoy!
