Description
This Blackberry Ice Cream recipe is soft and perfectly balanced; not too sweet, a little tart and wonderfully creamy. A must try on cakes and waffles.
Ingredients
Units
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- 2 cups fresh blackberries, room temperature
- 2 cups full fat canned coconut milk
- 1 cup maple syrup
- 1 tsp fresh lemon juice
- 1 1/2 tsp unsweetened gelatin powder
- 3 tbsp filtered water
- 1/4 tsp sea salt
Instructions
- Mash blackberries, maple syrup, lemon juice and salt in a bowl, and let sit for 20 minutes. Then, add it to a blender along with coconut milk, and blend on high until smooth. Set aside.
- Place water and gelatin in a separate bowl and allow it to sit for 15 minutes. Then, transfer it to a saucepan, place it over medium heat and stir constantly until gelatin has melted completely. Add in blackberry mixture and combine well for ~1 minute. Remove from heat and pour through a strainer into a bowl (do this to avoid seeds in the ice cream). Refrigerate for 2+ hours.
- Pour mixture in ice cream maker and follow manufacturer’s instructions. Freeze for 2+ hours before serving.
- Prep Time: 45 mins
- Cook Time: 2 hrs
- Category: Dessert
- Cuisine: American