3 cups fresh California Giant blackberries
2 cans chilled, full-fat coconut milk, liquid drained
½ cup maple syrup
1 teaspoon vanilla
½ - 1 teaspoon lavender extract (depending on how strong you want the lavender!)
Dash of salt
1. In a food processor, puree blackberries. Strain through a sieve to remove seeds (I couldn’t find my sieve, so I kept the seeds in the mixture. It still turned out delicious!).
2. In a large bowl, using a handheld mixer, whip coconut milk into a whipped cream consistency. Add the blackberries, maple syrup, vanilla, lavender extract and salt. Continue whipping until combined.
3. Transfer mixture to a metal loaf baking ban. Freeze for at least two hours.
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