A few months ago we were driving along playing, ‘I spy with my little eye’ with our boys. Our then five-year old said, “I spy, my eye something white and happy.” I thought that was a good definition of ice cream. Blackberry ice cream, however, is pink and happy.
This first recipe is dairy free and should probably be called ice fruit instead of ice cream but that just doesn’t have the same connotation. It is delicious and completely guilt free too, so if you want to have ice cream for breakfast without qualms – you can!
Dairy free Black berry Ice cream
3 frozen bananas
2 cups blackberries (can be fresh or frozen – fresh is a bit easier on your food processor)
Blend or process in blender or food processor until completely combined. Best served immediately. If you do re-freeze it – it will freeze very hard and will want at least ten minutes to sit next time you want it. Alternatively make popsicles with the left overs.
Black berry Ice cream – more traditional recipe
1/4 cup plus 2 dsp sugar ( I used rapadura, you can substitute with honey or other sugar )
600 ml pure cream
2 cups blackberries
1 dsp water
You can use the blackberries raw but I liked mine cooked. Place them in a saucepan with the water, simmer until soft. Add the 2 dsp of sugar and simmer briefly again until sugar is dissolved.
Separate the eggs and whip the whites until stiff. Add the 1/4 cup of sugar to the egg whites and whip it through. Whip the egg yolks into this mix.
Whip up the cream until it is thick.
Add the egg mix to the cream mix. Fold through the stewed blackberries.
This makes enough to fill a four litre container with a little left over to give the kids and you a good taste testing pre-freezing. This will take about six hours to freeze. After that it will freeze fairly solid and you will need to rest it on the bench before serving or carve it with a knife. You could of course try in an ice cream maker, I never have, but I suspect all that extra churning might prevent the solid freezing.