VEGAN BLACKBERRY COCONUT ICE CREAM–Guest Post By Carol Wasserman
Earlier this week, I got together with my good friend, celebrity yoga instructor, Kristin McGee, to make this ice cream. It came to me in the dream. No kidding! I was licking a cone of Blackberry Soft Serve, and it was sooooooo good. I woke up with an intense craving for Blackberry Ice Cream. I wanted to feed myself something nourishing though, so I came up with this version that uses coconut milk and maple syrup. The entire recipe in fact has only 4 ingredients and they are all good for you! Blackberries, maple syrup, coconut milk, vanilla.
I called Kristin, and she thought her 2 year old son, Timothy, would be into it – so we made a plan!
And Kristin was right – Timothy LOVED the ice cream! We didn’t tell him it was vegan and sugar-free….. shhhhhh.
First, you make the base by whisking together coconut milk, maple syrup, and vanilla extract. Chill this. This alone would make a delicious vanilla coconut ice cream. To get the blackberry flavor, I blended frozen organic blackberries with a drop of maple syrup. Then I strained out the seeds. The resulting puree I mixed with my coconut base. Done! The ice cream maker does the rest of the work.
The day we made this it was almost 60 degrees here in NYC – in December! We have had a very mild winter so far, hence my ice cream dreams?
While the ice cream maker was churning, and Timothy was licking a spoon of the unfrozen ice cream batter, Kristin and I did a little Pilates with her bands. I actually use her videos on my own at home – they are my favorite! – so it was really fun for me to have her there in person practicing with me. Timothy even got into the action for a bit. He has a wonderful personality that I think really shines through in these photos.
- One, 10 oz package frozen blackberries, defrosted (or use fresh)
- 1 Tablespoon maple syrup
- 2 cans unsweetened coconut milk
- ½ teaspoon pure vanilla extract
- ½ cup maple syrup, room temperature, or warmed.
- Make the blackberry puree by blending the blackberries and 1 Tablespoon maple syrup in a blender on high, until smooth.
- Push puree through a fine mesh strainer. You do this by placing the strainer over a large bowl. Add the puree to the strainer, and use a spoon to push the puree through. It will take about 5 full minutes of constant stirring, pushing, and scraping, to get the puree through. You will be left with the seeds in the strainer. Discard them.
- To the bowl with the blackberry puree, add the coconut milk, vanilla, and maple syrup. Whisk to combine.
- Refrigerate until cold. Then process in your ice cream maker.
- Serve immediately. Or freeze, and then let sit at room temperature for about 20 minutes before serving.
Kristin McGee is a celebrity yoga and Pilates instructor in New York City. She is the star of over 100 videos, a contributing editor at Health Magazine and a spokeswoman for many brands and causes she believes in. Kristin also appears frequently on television. A proud mom to three, she sure keeps herself busy!