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Blackberry Ice Cream

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Ingredients:

  • 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

    Directions:

    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.

prep time
PREP TIME
total time
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serves
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30 minutes

2.5 hours
8
190
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