Easy Blackberry Ice Cream

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 2 cans Coconut milk, full-fat

Found on eathealthyeathappy.com

Description

Ingredients

• 2 cans full-fat coconut milk, chilled 2 hrs - overnight
• 3 c fresh or frozen blackberries
• 1/4 c + 2 Tbs pure maple syrup or agave nectar
• dash salt
• a few pinches lemon zest

Directions

• Microwave the berries for a few seconds to get them warm and juicy.
• Use a hand blender or food processor to puree, then pour/press through a sieve to remove the seeds.
• Drain the liquid from the coconut milk (maybe save for a smoothie later) and place the thick cream in a medium bowl.
• Use an electric mixer to whip to a whipped cream consistency. Whip in the strained berries, syrup or agave, salt and lemon zest. Taste and add more sweetener/salt/zest if desired.
• Freeze for 1-2 hours before scooping. If the ice cream freezer too hard to scoop, thaw it for a few seconds in the microwave.