Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’
You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries sat lonely in the freezer until the weather finally warmed up. I’ve been making my way through that bag of berries like a champ, making smoothies, fruit crumbles (or crisps or buckles or whatever you want to call them) and finally we’re now in ice cream territory.
Two years ago I spent the summer posting dairy-free ice cream recipes on Ice Cream Fridays. Not a single recipe included fruit, as I firmly believe that fruit and ice cream are a ‘never the twain shall meet’ situation. Ice cream is for mint and vegan caramel and chocolate chips and nuts. End of story.
However, when you have a two kilogram bag of berries collecting freezer burn, the story sometimes needs to be rewritten.
This dairy-free mixed berry coconut ice cream is basically a glorified smoothie recipe – depending on the sweetness of your berries, you may not need to add any sweetener at all. I added a little bit just to make it feel like more of a treat and less of a smoothie. You can also amp up the treat vibes by:
- Drizzling with chocolate sauce
- Topping with coconut whipped cream or sweet cashew cream
- Adding in chocolate chips or cacao nibs
- Doing all of these. Just kidding. (Maybe.)
- 3 cups mixed berries, frozen or fresh
- 1 14-oz coconut milk (about 2 cups)
- ¼ tsp cinnamon
- 2 tbsp maple syrup, or to taste
- Blend the berries, coconut milk and cinnamon. Taste the mixture, and decide if you want to add sweetener.
- If adding sweetener, add to the mixture and blend again.
- Freeze according to your ice cream maker's instructions, or freeze in a container.
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