Today I am bringing you my latest adventure in dairy free ice cream making. Last year was an amazing blackberry year so I still had a small bag in my freezer. Since I had already made strawberry ice cream and I also remembered that the blackberry sauce from last years was so so good with ice cream, the decision was made to combine those berries with the dairy free vanilla recipe to make blackberry ice cream. Mmmm, this was so good and the color was gorgeous!
1 14oz. can full-fat coconut milk
1 1/4 cups soymilk or other nondairy milk
1/2 cup granulated sugar (or agave syrup)
1.5 tbsp. real vanilla extract
2 cups blackberries, fresh or thawed from frozen
Juice from half a lemon
In a medium saucepan over low-medium heat, cook the berries and lemon juice until the berries release their juice and the juice simmers. The berries should be soft and almost falling apart on their own.
Next, using a fine mesh sieve and a potato masher, mash the berries to strain all of the juice and flesh into another bowl. The sieve will catch those annoying little seeds.
Combine the strained berries with the rest of the ingredients and chill for 2 to 3 hours then process in your ice cream maker according to package directions.