The is a very simple recipe that can be made in an ice-cream churn, or by simply 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 doesn't freeze solid – it can be omitted if you're serving this to children.
You can also use any berries you fancy for your ripple: classic raspberry or blueberry are also delicious.
approx 12 scoops
2 x 400g tins full-fat coconut milk
½ cup caster sugar
1 tsp vanilla bean paste
1 tbsp arrowroot or cornflour
1 cup fresh or frozen blackberries
2-3 tbsp maple syrup, to taste
Few sprigs fresh thyme, leaves picked
1 tbsp vodka (optional)
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