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Dairy-Free Blackberry Ice Cream

Dairy-Free Blackberry Ice Cream

Invest in an ice cream maker today to start enjoying homemade, dairy-free ice cream made from coconut milk and the freshest of ingredients…such as this Dairy-Free Blackberry Ice Cream! Prepare this ice cream to be served about 2 or 3 hours after you make it…it has more of a “soft-serve” consistency at this point. If left overnight, it tends to get pretty hard.

Other Cavegirl Cuisine recipes that you may want to try:
Homemade Grain-Free Blackberry-Peach Crisp
Spicy Blackberry BBQ Chicken Legs
Homemade Mixed Berry Creamsicles

Dairy-Free Blackberry Ice Cream

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Ingredients

  • • 3 cups blackberries
  • • 1/4 cup raw honey
  • • 13.6 ounce can coconut milk
  • • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
  • • 2 egg yolks

Directions

  1. In a small saucepan, heat blackberries and honey on low heat for 5 minutes smooshing the berries as you go. Remove from heat and push the blackberry mixture through a sieve. Throw away the seeds.
  2. Place coconut milk, blackberry juice, and vanilla in a medium saucepan over low heat. Whisk until well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Stir until combined. Refrigerate until completely cooled.
  5. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!

Ingredients

  • 3 cups blackberries
  • 1/4 cup raw honey
  • 13.6 ounce can coconut milk
  • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
  • 2 egg yolks

Directions

  1. In a small saucepan, heat blackberries and honey on low heat for 5 minutes smooshing the berries as you go. Remove from heat and push the blackberry mixture through a sieve. Throw away the seeds.
  2. Place coconut milk, blackberry juice, and vanilla in a medium saucepan over low heat. Whisk until well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Stir until combined. Refrigerate until completely cooled.
  5. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!