1 cup organic coconut cream (just the solid cream off the top of coconut milk)
3 cups whole fat, grass fed yogurt
1 cup grade-A maple syrup
1⁄2 tsp ground cinnamon
1 T vanilla extract
6 oz (1 small plastic container) fresh blackberries, lightly chopped
1 cup toasted and pistachios
1⁄2 cup crushed organic graham crackers
*Make sure ice cream maker bowl is completely frozen (I freeze mine overnight)
In a blender, blend coconut cream, yogurt, vanilla, cinnamon, and maple syrup until smooth. Turn on ice cream maker and pour mixture into it. Allow to churn for 22 minutes, add your chopped blackberries, then churn for another 8 minutes.
*If you do not have an ice cream maker, that is okay! Just ensure your mixture is cold.
Pour and spread mixture into ice cube molds (I use an offset spatula to smooth tops and remove excess mixture on top so that there is no overflow). Top with toasted pistachios and crushed graham crackers.
Place in freezer and allow to freeze for atleast 4 hours or until hard in the center. About 2 hours into the freezing process, place paper sticks (sticking straight up) in each cube and allow to freeze completely. Gently remove by popping out cubes from bottom of mold.