Vegan Blackberry Ice-cream
Can it really be called ice-cream if there isn’t any cream or dairy in it? Well I think so, especially given the fact there is coconut milk in this one – a sort of cream of the Gods….or at the very least a tree. Booja Booja get around this awkward question by simply calling theirs ‘stuff in a tub’, which makes me chuckle and then makes me want to finish a tub. By myself.
When you move into a new flat and therefore a new kitchen there are always teething problems. Mine, so far, have resulted in not being able to turn the oven on and when I do not waiting until it has sufficiently pre-heated – the light turns off when it’s ready, how confusing is that? This has meant some undercooked Linda McCartney sausages and some rather anemic looking ‘sausage rolls’ – vegans take note, they seem to be slowly converting all of the Linda McCartney range to be vegan friendly, woop woop! I’m pretty ecstatic about trialling those country pies:)
One other teething problem that has affected this otherwise flawless recipe has been my teeny weeny freezer which is built into the fridge. I’ve bunged various frozen goods in there since we moved in and haven’t had any noticeable problems. Ice cubes where good to go and my peas seemed solid so I didn’t think to check the setting – duh! I was perplexed when my ice-cream was just downright refusing to set so I had to do a bit of googling to see where I had gone wrong much as it pained me – gosh I wish I could shake the perfectionist in me.
I came across this very helpful page by the man himself, David Lebovitz and it became apparent that the problem lay with the temperature of my freezer. So I upped it to a higher setting (higher means lower in my new fridge – again, so confusing!) and et voila, frozen ice-cream. I think the slow start may have impacted it somewhat as it did have a few ice crystals but the flavour was outstanding and I think with an ice-cream maker to hand (come on amex points!) this has the potential to be one helluva scoop!
Those fresh blackberries may have helped just a bit with the full on, in yer face, lip smacking taste but I’m going to take a little credit for bringing out their loveliness. Oh, and while we’re at it, I did painstakingly put the whole thing through a muslin cloth so there was not single seed in sight – now that’s commitment to the ice-cream cause if ever there was one.
Lastly, feast your eyes on the blender, which was purchased for 2 quid at a car boot AND the cuter than cute pink bowls, which came in a large set including dinner and side plates all for only 3 quid! How do like them apples…..or should that be blackberries?
blackberry ice-cream (makes 8OO ml)
2 1/2 cups blackberries
1 1/2 cups unrefined granulated sugar
1 can coconut milk
1/2 vanilla pod
thoroughly wash the blackberries sorting through them to ensure there are no thorny bits etc.
Using a knife split the vanilla pod and remove the seeds.
Put all the ingredients into the blender and whizz until completely smooth. Taste for sweetness – you may want to add more sugar but this was sweet enough for me.
Strain the whole lot through a muslin cloth – remember, patience is a virtue, or so I’m told;)
Transfer to a tupperware container and freeze. You can, if you wish, periodically stir it but I personally think it creates more ice-crystals rather than lessening them. If you have an ice-cream maker you are one lucky duck and your ice-cream should be creamy smooth.
I froze mine for just over a day – let it defrost slightly before serving. Enjoy x
I would def try this! But as I’m coming round tomorrow I can just eat yours right?
lol, yes, there’s plenty left for you Toby:)
I’ve got to try this- yum yum
I would LOVE to try this. Oh my gosh. The color is just gorgeous and so fresh.
yes, the colour was gorgeous – great for a photo, not so great for my bright white kitchen! Lots of little purple stains everywhere, lol:)
Looks delicious! I was going to comment on the gorgeous colour too! I think I’d like a few pieces in my wardrobe in vegan blackberry ice cream please!
Haha, I know exactly what you mean Cindy. Purple is my favourite colour actually – I had my bridesmaids wear it at my wedding, I wish I had known about this shade then;)
looks delicious…would love to try it!
I love blackberries and this looks like the best way to use them right now!
Yes Olie, it was a fab ice-cream – I have an ice-cream maker now and can’t wait to try it again in that.
I’m amazed you got such a dark purple colour with a whole can of coconut milk in there – they must have been some seriously fabulouso berries! Shall definitely try this, it looks and sounds gorgeous
I know! It’s such a fabulous colour – I can’t wait until next summer so I can pick some beauties again:)
Hi there! This recipe sounds delish and I was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!
What a beautiful dessert! I used to have a blackberry bush where I could pick fresh berries. That would have been perfect!
However, I am trying to avoid granulated sugar at the moment, so I am thinking of trying it with xylitol. I wonder if that will make a difference in the quality of the ice cream.
Thanks Lynn, it is a delicious ice-cream:) I don’t see why it should make a massive difference to the outcome – I’ve cooked with xylitol before and liked the results. Let me know how it goes!
Looks delicious and I love that this is vegan. I am indeed a lucky duck with an ice cream maker so will be trying this asap!
Do let me know how it turns out!
You are lucky – we now own an ice-cream maker ourselves but it hasn’t worked very well for us. We’re obviously doing something very wrong or it’s broken…
Please do try it, it’s got such depth of flavour – a real blackberry hit! Let me know how you get on.