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Blackberry Ice Cream

Blackberry Ice Cream


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  • Author: Mariel Lewis
  • Total Time: 2 hrs 45 mins
  • Yield: 1 liter 1x

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 Scale
  • 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

  1. 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.
  2. 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.
  3. 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