Blackberry Honey Ice Cream (raw, GF, vegan)
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There is something special about fresh ripe blackberries. Depending on where you live, I know they can be a challenge to find so you can always use frozen. It is best to purchase organic since berries absorb a lot of pesticides.
I found this ice cream is be rich and creamy. Not to mention vibrant their dark blackish/blue color!
Blackberries have one of the highest antioxidant level to be found in fruit. They are also rich in Vitamin C and fiber, which have been shown to help reduce the risks of certain types of cancers.
Blackberries are low in calories, carbohydrates and have no fat. So eat up and enjoy!
Ingredients: yields 6 cups batter
- Place the cashews in a glass bowl, along with 4 cups of water.
- Soak for at least 2 hours.
- The soaking process will help reduce phytic acid, which will aid in digestion.
- The soaking also softens the cashews so they blend nice and creamy.
- After the cashews are through soaking, drain and rinse.
- In a high-powered blender add the cashews, blackberries, almond milk, honey, lemon juice and stevia. Blend until creamy.
- Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
- Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
- This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
- You can use a different liquid sweetener if you are not comfortable with raw honey. Just be aware of the different flavors and colors that the sweetener might impart in the ice cream.
- Place the ice cream batter in the ice cream machine and follow the manufacture directions or see below for more ideas.
- After the ice cream machine is done, place in freezer-proof container and freeze. Remove from the freezer 10-15 minutes before eating.
Freezing Suggestions for Ice Cream:
- Use ice cream machine. Follow manufactures directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- Pour ice cream into a freezer safe container and stir occasionally as it freezes.
- Freeze the ice cream in individual sized portions. I use either 4 oz mason jars or single serving ice cream containers.
- Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
- Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
- To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
- For more tips on making raw ice cream, click (here).
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