How To Make Berry Ice Cream Using Any Summer Berry!
Make memories picking summer berries with the kids, and learn how to make berry ice cream using your summer picks!
Servings: 4 servings
- 3 cups berries hulled and halved if strawberries. If blueberries, raspberries, blackberries, etc you can just measure them out un-cut.
- 2 cups full fat coconut milk divided
- 2-4 tbsp raw honey to taste and depending on sweetness of the berries. Start out low – you can always add more
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 tsp quality gelatin
Put the berries and 1 cup of the coconut milk in a sauce pan, bring to a simmer, and mash the berries a bit. Simmer for 2 minutes, and then turn the heat off.
Put the honey, vanilla, and sea salt in the bottom of your blender. Pour the hot berry/coconut milk mixture into the blender, sprinkle the gelatin on top, and then blend for 20 seconds until smooth.
Pour the remaining 1 cup of coconut milk into a medium mixing bowl, and then pour the hot berry/cream mixture from the blender into the bowl. Stir to combine, and set in the fridge until cold – this could be overnight etc.
Once the berry ice cream mixture is cold, you can pour it into your ice cream maker to churn according to your manufacturer’s instructions. I use this ice cream maker, and it takes about 20 minutes to churn. You can serve it “soft serve style” right out of the ice cream maker, or you can pour the churned ice cream into a lidded container to freezer further in the freezer. If you freeze it completely, you’ll want to set the ice cream on the counter for about 5-10 minutes for easy scooping.