Tess is the author, cook and photographer behind the website Hold the Grain. She shares new gluten-free, grain-free and allergy-friendly recipes each week. You can connect with her on Facebook, Twitter, Pinterest, and Instagram.
Hello! I’m glad to be back here today sharing another recipe on Sarah’s blog. Last time, I shared a warm, fudgy sweet potato brownie that is perfect for those winter months. But this time, I’m bringing you a recipe for those warm spring and summer days!
This recipe is fruity with a naturally sweet flavor and slight tartness from the blackberries, and the coconut milk thickens beautifully in the ice cream maker into a creamy and smooth ice cream.
Ice cream is hands down my favorite dessert out there with its frozen, smooth texture. Can I just eat ice cream for breakfast? My taste buds would be happy with that.
The possibilities of dairy free ice flavor are endless, but of late I am enjoying more fruity flavors. The natural sweetness of fruits means that only a minimal amount of honey is required to make the sweet treat completely satisfying.
And the color! Oh I loooove the color! The bright pink-purple that results when you mix together the blackberries and mango somehow makes this ice cream taste even better.
I like to eat blackberry-mango ice cream topped with additional fresh blackberries.
- Serves: 2-4
- 1 (14 ounce) can full-fat coconut milk
- 8 ounces fresh blackberries
- 1 cup mango (fresh or defrosted)
- 2 Tablespoons honey
- 1 Teaspoon vanilla extract
- 2 egg yolks
- Place the coconut milk, mango, blackberries, honey and vanilla in a blender and blend until smooth.
- Transfer the blended mixture into a saucepan over medium-low heat and whisk in the egg yolks. When the mixture is scolding hot but not yet boiling, remove it from the heat.
- Transfer the mixture to a glass bowl, cover with cling wrap and chill in the fridge until completely cooled, about 2 hours.
- Pour the mixture into a strainer placed over a bowl. Strain the mixture to remove the large blackberry seeds. The straining is an optional step, but I recommend it to remove some of the seeds. You can use a normal strainer, because a fine mesh strainer will be too fine for the ice cream base.
- Pour the strained ice cream base into an ice cream maker, and churn the ice cream per your ice cream maker’s instructions.
- Once the ice cream has finished churning (about 30 minutes), transfer it to a freezer safe container and freeze until firm, about 2 hours. If you eat it straight from the ice cream maker, it will have a soft serve consistency.
- Serve topped with fresh blackberries!
Notes: To enjoy the next day, remove the ice cream from the freezer at least 30 minutes before scooping it.