I scream, you scream, we all scream for (vegan) ice cream and Friday! I am screaming for Black Raspberry Chocolate Chip Vegan Ice Cream. Even though its fall, doesn’t mean why cant we all still indulge in summer treats. Lets be real, I could eat ice cream any time of the year..
What you need:
2 cups fresh blackberries
1 cup raspberries
1/2 cup vegan chocolate chips
2 cups coconut milk
6 tbsp water
lemon zest, from 1 lemon
1/3 cup dried shredded coconut, unsweetened
fresh ginger, 1 inch, minced
1/2 cup agave nectar
lemon juice, from 1/2 lemon
Start by squashing blackberries and raspberries together, leaving around 15 blackberries out of the mix for later use.
In a saucepan, add berry mix and water, lemon zest, coconut flakes and ginger. Cook over medium heat, stirring occasionally, for about 8 minutes. Add honey and around 10 blackberries. Continue to cook for about 10 minutes on very low heat, until it reaches a jam-like consistency. When it’s done, remove from the heat and let cool to room temperature.
Place coconut milk and lemon juice in a blender or food processor but don’t over mix! Add all ingredients from the saucepan and make sure you don’t mix too hard, it’s nice with some fruit pieces here and there. Transfer blender ingredients into ice cream mixing bowl and add chocolate chips.
Chill well in the fridge before you put the mixture in an ice cream maker for about 25 minutes or however long your ice cream maker suggests.
Serve with fresh blackberries mint, raspberries, whatever your in the mood for!