Blackberry Ice Cream (GF and Dairy Free)

Sometimes being a grown up sucks.

Sometimes, the transmission goes out in your only vehicle and they can’t fix it until Friday.

Sometimes, it just so happens the day it goes out is a Monday (Can I go back to bed and please start over?).

On those days, you need ice cream. It’s absolutely, extremely, super-imperative that you have ice cream so you can cope with the horrible amount of money you are handing over to the mechanic to fix the aforementioned broken transmission. If you don’t, you might just cry, or go slightly mad. So, you see, it’s absolutely necessary that you eat ice cream. For sanity’s sake, of course.

This is why August’s Anti-Boredom Project is homemade ice cream (and also because I just got a new ice cream maker).

Blackberry Ice Cream (GF and Dairy Free)

(Adapted from this recipe)

2 1/2 cups Frozen Blackberries
3/4 cup sugar
1/8 teaspoon salt
2 1/2 cups canned coconut milk
1/2 teaspoon vanilla extract

  1. Read your ice cream maker instructions. You don’t want to be blindsided. Trust me on this.
  2. Throw the blackberries, sugar and salt in a medium-sized sauce pan. Simmer for about 10 minutes and smash the blackberries as best as you can. Set aside for 10 minutes.
  3. Strain the blackberry mix with a cheesecloth.
  4. Put it in the fridge overnight.
  5. The next day, mix the coconut milk, blackberry mix and vanilla in a blender of sorts.
  6. Add to your ice cream maker, according to the instructions. It took about 20 minutes for mine to get to the desired consistency.
  7. Serve immediately as soft serve, or let it sit in an air-tight container in the fridge for a little while.
  8. Devour (with or without the company of your compadres).

5 things I liked about making this

  1. Yummmm. Very good.
  2. Husband approved.
  3. It’s actually fun making your own ice cream.
  4. Coconut milk, for the win. I heart you, oh delicious creamy goodness.
  5. Super, super easy – well minus the cheesecloth bit.

5 things I didn’t like about making this

  1. For my particular brand of ice cream maker, the bucket part of it has to sit in the freezer overnight. Not cool, Cuisinart.
  2. I guess it’s actually my fault for not reading directions. I hate it when that happens.
  3. This is really a two-day recipe. So, you’re telling me I have to wait OVERNIGHT to enjoy this goodness? Arggh.
  4. I’m not a fan of blueberries, which is why I made this with blackberries instead.
  5. Straining blackberries is not fun. And I’m starting to think maybe not entirely necessary. I’ll try this one again and report back on the no straining.

Comments

  1. Stephanie Leary says:

    I love making ice cream! I leave my bowl in the freezer all the time so I don’t have to plan ahead too far. And the 1-quart plastic jars Glad makes fit neatly into the bowl, so I don’t waste too much freezer space.

    I learned from David Lebovitz’s book, The Perfect Scoop. He has a bunch of recipes online, too.

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