Author Notes
OK…so this “ice cream” has a really long name, but it really pretty much sums it all up! The ingredients for this decadent treat are simple and can easily be stored in your pantry and freezer. I originally made this ice cream for the people in my family that can’t tolerate dairy, however, this ice cream has become so “in-demand” here at home I have to attempt to hide it at the back of the freezer until it’s asked for! —Veggielover
Ingredients
-
3 ounces
dark chocolate chunks (cut up from a gluten free bar- optional)
-
1 cup
mixed berries – raspberries, blackberries, cherries, strawberries (slightly defrosted from frozen or fresh)
-
13.5 ounces
canned full-fat coconut milk
-
7 ounces
canned light coconut milk
-
1/4 cup
honey
-
1 teaspoon
vanilla extract (gluten free - optional)
-
1/8 teaspoon
sea salt
Directions
-
Whisk together coconut milk, honey, vanilla extract, and salt together in a large measuring cup with spout (mine goes up to 5 cups.)
-
Start ice cream maker and slowly pour in coconut milk mixture.
-
Allow mixture to freeze for 20-25 minutes, or until it reaches the consistency of a really stiff soft serve.
-
Pour in berries and chocolate chunks.
-
When the berries and chocolate chunks are fairly evenly distributed turn the machine off.
-
Scoop ice cream into a freezer safe container and put it in the freezer for a couple of hours (if you can wait that long!) Then it’s ready to serve!
See what other Food52ers are saying.