Yesterday I posted a vegan ice cream recipe. I made it for Alex and seeing the look on his face as he ate it made me really happy. The good thing about ice cream, unlike cake, is it has a longer shelf life. I didn’t want to hog his special ice cream so I made a batch just for myself.
I saw this recipe and immediately went to buy some cherries but while I was at the store I saw British blackberries and picked them up instead. They cost less than cherries and they don’t need pitting.
I don’t think I’ll ever need to buy store bought ice cream again! Make sure the berries are in small pieces. If the chunks are too big they’ll be hard as rocks.
1 1/2 cups heavy cream/double cream
1/2 cup low fat milk
3/4 cup granulated sugar
1/2 tsp vanilla
pinch of salt
8 ounces blackberries, finely chopped
3 ounces dark chocolate, chopped
- 1. In a large bowl combine the cream, milk, sugar, vanilla and salt and whisk by hand lightly until the sugar starts to dissolve. Stir in the blackberries
- 2. Churn according to your ice cream makers instructions. At the very end pour in the chopped chocolate. Transfer to a freezer safe container and freeze for a few hours until firm.
adapted from Love and Olive Oil