Warm summer evenings. Firefly lights. Family and friends… And cool creamy berry swirl coconut milk ice cream.
This ice cream is 100% sugar free and low carb. I’ve used a touch of stevia. Just enough to develop the flavors but not enough to be sweet. Once you get used to no sugar, you could even use half, or even none.
If heavy cream is not on your no-go list, adding a little improves scoopability and texture. But you can make it without to make it completely dairy free. It’s still yummy!
There is nothing better than fresh berries in season. Big plump blueberries and raspberries. Or maybe some marionberries or wild berries. Or Strawberries.
And no better way to perk up vanilla ice cream then adding some of those luscious berries!
Berry Swirl Coconut Milk Ice Cream
Servings: about five 4 oz servings ( a little less if you don’t use the cream)
To double the recipe, just double the ingredients!
Prep and cooking time: about 20 minutes
Cooling time: 1-2 hours
Churning time: depending on your machine and how much you make, about 15-25 minutes
* 1 can full fat coconut milk
* 4 tbsp heavy cream (optional)
• 1/2 tsp gelatin (I used Vital Proteins brand – use the gelatin, not collagen peptides)
• 2 large to extra large egg yolks
• 1/8 tsp salt
• 1 tbsp vanilla extract
• 1 cup fresh or thawed frozen mixed berries (blueberry, marionberry, raspberry)
• 1/16 tsp stevia powder
• Avocado oil spray (optional)
Put the 1/2 tsp gelatin in a small shallow bowl. Pour about 2 tbsp of the liquid portion of coconut milk over it and immediately whisk till smooth. Add 2 more tbsp of the liquid and whisk till smooth. Set aside.
Stir the coconut milk to make sure the liquid portion and the top white portion are well mixed. Set aside 2 tbsp.
Separate 2 egg yolks from the whites and place the yolks in a sauce pan. Add the salt. Whisk the egg yolks well. Add the heavy cream (optional), 1/2 of the stevia (about 1/32 tsp or even less) and the coconut milk. Whisk together well. Heat over medium heat, whisking periodically.
In a separate bowl, big enough to hold the mixture you are heating, add the vanilla extract and set aside.
When the egg and coconut milk mixture is starting to become warm, add in the gelatin mixture you set aside before. Whisk in well. Continue to heat and whisk periodically until it is warm to touch or just starting to lift off steam, about 10-15 minutes. Do not overheat. It should not come anywhere close to bubbling.
Remove from the heat and add to the bowl with the vanilla. Whisk well. Place in the freezer until well cooled, stirring periodically. When well cooled it will almost start freezing around the edges.
Blend the berries and the 2 tbsp of coconut you reserved in a blender until smooth. Add 1/2 of the stevia and stir in well. Set aside.
Spray a very quick spray of avocado oil on the ice cream maker freezer bowl if ice cream tends to stick to the sides or your ice cream maker. Place the churning device and add the mixture to the freezer bowl. Follow instructions for churning time. If you don’t use a ice cream maker, just start off with a freezer safe container to put the mixture in and stir periodically until it starts to really set up,
Pour ribbons of the berry sauce over the top and distribute the sauce into the ice cream with a spoon, narrow spatula, or knife so that it forms swirls or mixes in to your desired amount, but is not completely mixed in.
When done, enjoy immediately or place in a container in the freezer. Once it is frozen, let it set out a bit before scooping to let it soften a little.
Enjoy! Let me know what you think!