Summer, Sweet, Snacks

Blackberry ripple ice cream

The is a very simple recipe that can be made in an ice-cream churn, or by placing in the freezer and using a fork to whisk up every so often until the desired consistency has been reached.

The addition of vodka is not for taste, but to ensure the ice-cream does not freeze solid, it can of course be omitted if serving up to the kids.

You can use any berries for your ripple, classic raspberry or blueberry is also delicious.

SERVES:
approx 12 scoops

Ingredients

2 tins full-fat coconut milk

1/2 cup caster sugar

1 tsp vanilla bean paste

1tbs arrowroot/ cornflour

1 tbs vodka (optional)

1 cup fresh or frozen blackberries

2-3 tbs maple syrup

Few sprigs of fresh thyme

Instructions

  1. Combine milk, sugar and vanilla in a pan and heat through until sugar has dissolved, do not allow to boil.
  2. In a small bowl combine the arrowroot with 2 tbs of the milk mixture until smooth and pour into the pan. Cook on a low heat for a few minutes until the milk has thickened slightly.
  3. Remove from the heat and pour into a metal bowl, allow to cool before placing in the fridge to chill completely.
  4. In a small pan heat the blackberries, maple and thyme and bring to a gentle simmer. Reduce the heat and allow to cook for a couple of minutes. Turn off the heat set aside to cool completely before placing in a small bowl into the fridge.
  5. Once the coconut milk is chilled stir in the vodka if using and either churn for 20 minutes or pour into a freezer container and place in the freezer covered. Using a fork beat the mixture every 30-40 minutes until you have a soft serve consistency.
  6. Once you are at soft serve stage, fold in your blackberry and thyme to create a ripple effect. Place in a freezer container if not done so already and cover with parchment and foil or cling film and place in the freezer for a few hours before serving.
  7. Once frozen fully, I like to take mine out the freezer 15 minutes before serving, for easy scooping.

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