Summer is in full swing and BOY is it HOT! You know those days where the only thing you're craving is ice cream? Yeah I get those A LOT, especially on brutally warm days where I want something sweet, but chocolate or cookies don't sound appealing. No worries, this guilt free ice cream is sure to cool you down on even the hottest summer days, and this flavor combo is killer.
While you definitely don't need an ice cream maker for this recipe, I highly encourage using it if you have one. I know it seems like a pain to remember to freeze it 24 hours before making the ice cream, but I promise you the difference in texture is well worth it.
Ingredients:
1 can full fall coconut milk
1/4 cup+2 tbsp maple syrup
3 cups fresh or frozen blackberries
1/4 tsp dried or fresh lavender buds
bl1 tsp vanilla extract
pinch of salt
Method:
Make sure you've had your ice cream maker in the freezer for at least 24 hours.
Blend all the ingredients at a high speed until fully combined.
Pour through a small mesh strainer to separate the seeds from the cream.
Transfer cream into your ice cream maker and let it run for about 25-30 minutes or until super thick and creamy. You can serve it immediately as "soft serve", or follow instructions below for freezing for a few hours up to a few days.
If you aren't using an ice cream maker, just pour the strained liquid into a loaf pan, cover with plastic wrap so that it laying on top of the ice cream, and then cover the whole thing in a plastic bag (this helps to prevent ice from forming). Place in freezer and freeze for a few hours, mixing occasionally to prevent ice from forming.
Serve and enjoy :) Store in freezer for a few days inside plastic wrap and bag.
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