"Berry Swirl Coconut Ice Cream!!! The best way to describe this dairy free ice cream is luscious, creamy, dreamy, and delicious! I love normal dairy ice cream so this had to pass the test, and it’s DELISH. Such a tasty way to enjoy the berries you may have picked and frozen and DEF a perfect way to enjoy the long weekend coming up. The recipe for this beauty is up on the blog if you haven’t tried it! Enjoy, friends!🍦
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Berry Swirl Coconut Ice Cream
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Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups Mixed frozen berries
- 1/4 cup Maple syrup
- 3 tablespoons Maple syrup
- 2 full fat coconut milk or cream, unchilled (make sure it’s not grainy when you open it, I have good luck with full fat Aroy-D coconut milk)
- 1/4 cup Natural cane sugar
- 1 tablespoon Pure vanilla extract
- 1/4 teaspoon Fine salt
Method
Step 1
Place your ice cream maker’s bowl in the freezer overnight, or for at least 12 hours. *See Notes if you do not have an ice cream maker.
Step 2
To make the berry swirl, place the frozen mixed berries and 3 tablespoons of maple syrup in a medium saucepan over medium heat. Occasionally mash the berries to release their juices and help break apart. Cook for 10-15 minutes, or until syrupy and slightly thickened. Carefully pour mixture into a bowl (leaving the solid seeds that are left behind) and let it cool until its room temperature and then place in fridge.
Step 3
Move on to make the ice-cream base: Add the following ingredients to a blender: entire cans of coconut milk/cream, ¼ cup maple syrup, sugar, vanilla extract, and salt and blend on low-medium (so it doesn’t get super bubbly) for about 1-2 minutes to fully dissolve the sugar.
Step 4
Place the frozen ice cream bowl onto the ice cream maker, insert the arm, cover with the lid, and turn it on so the arm begins spinning. Follow the directions of your ice cream maker instructions if this differs. Pour in the liquid ice cream mixture and churn for 30-40 minutes. Mixture should look like soft-serve. Depending on the temperature of your ice cream bowl, it may only take 20 minutes.
Step 5
Once the ice cream is churned, spoon half the mixture into a freezer safe dish such a loaf pan. Spoon over half the berry mixture and swirl through with a knife. Repeat with the remaining ice cream mixture and berry mixture. Smooth out the top. Cover pan with plastic wrap and freeze for 4-6 hours or until firm. Scoop into bowls if you’re not enjoying them with cookies, otherwise scoop some onto a cookie and top with another cookie! A hot ice cream scoop can also help with scooping!
Step 6
Leftovers can be kept in and air tight container for 3-4 weeks, however taste best the first week. Remove from freezer 20-30minutes before serving.
Step 7
* Notes: If you do not have an ice cream maker, complete step 2 & 3 and then pour mixture into 2 large ziplock freezer bags. Place the bags on a baking tray and freeze for 2 hours or until just frozen. Remove the bags from the freezer and use your hands to break up into chunks. Place the chunks into food processor and blend until smooth, doing in batches if necessary, and scraping down the sides of the bowl. Continue with the above Step 5 onwards.