|Who cares that Summer’s nearly over ? We still have ice cream…|
Continuing our series on vegan ice cream flavours: some blackberries growing in a wild patch next to our garden caught my attention that other day, but
unfortunately luckily there weren’t quite enough for a crumble or jam so I just had to make icecream instead, helped out by some raspberries and blackcurrants we had in the freezer. (Not strictly Autumn, I know, but you could use whatever berries grow locally at this time of year.) The result was a fresh and fruity ice cream… enjoy!
Makes around a litre:
2 cans coconut milk (standard size)
1 3/4 cups coconut palm sugar (1 cup = 250ml)
2 tsps natural vanilla essence
2 cups berries
- Mix all the ingredients together and freeze.
- From time to time, take it out of the freezer and whisk plenty of air in. This will result in a softer ice cream.
- Alternatively, use an ice cream maker.