Over the summer, I picked ~10 kg (22 lbs) of wild blackberries, and our freezer is packed full with them. Trying out new ways to incorporate blackberries into my diet can be a little challenging, because I love them so much in smoothies. However, I did step out of the box to make this wonderful ice cream.
It basically consists of a honey-sweetened blackberry syrup swirled through an egg-based coconut ice cream. It’s sweet, fruity, creamy and extremely decadent!
WILD BLACKBERRY SWIRL COCONUT ICE CREAM (dairy-, refined sugar-free)
adapted from fast paleo: blackberry swirl coconut milk ice cream
makes ~825 ml (1-3/4 US pints)
for the syrup:
- 125 g (1 heaped cup) wild blackberries
- 33 g (1-1/2 tablespoons) raw honey
for the ice cream:
- 2 large egg yolks
- 560 ml (2-1/3 cups) coconut cream
- 55 g (2-1/2 tablespoons) raw honey
- 1 pinch vanilla powder
- 1 tiny pinch sea salt
1. To make the syrup: boil the blackberries and honey together until thickened. Pass through a sieve to strain out the seeds. Let cool.
2. To make the ice cream: place all the ingredients into a pan and stir until smooth. Warm over medium heat until slightly thickened, do not boil. Let cool, and then chill until cold.
3. Pour the chilled ice cream mixture into an ice cream maker, and churn, as directed by the manufacturer’s instructions. When the ice cream has reached the fully churned stage, drizzle in the blackberry syrup while the machine is still on. Be careful not to let it run too long, otherwise the ice cream will turn an even purple color, with no swirls.
4. Transfer the ice cream to a freezable container, and freeze for at least 4 hours*. Let the ice cream sit at room temperature for 10-15 minutes before scooping and serving. Enjoy!
* If you can’t wait, you can freeze the ice cream for ~30 minutes before scooping and enjoying.