Inspired by www.cookieandkate.com
Good news! You don’t need an ice cream maker to make ice cream! (Who has one of those anyway?) With 1 square foot of counter space in downtown urban apartments, it’s a miracle we can cook at all.
If you do have an ice cream maker – congratulations. For the rest of us, a food processor will do the trick. (Yes, that does mean you’ll need a food processor.) If you don’t have a food processor – get one. It’s a wondrous tool that does everything.
Tip: aim for a brand that lists as few ingredients as possible – hopefully with coconut being the first ingredient! Also try to avoid cans containing BPA – you won’t likely know unless they declare “BPA-free”.
1. Make sure blackberries are prepped and frozen by the time you reach step 5. If using fresh berries, rinse under cold water, pat dry, and freeze in a single layer.
2. Shake up your cans of coconut milk before opening to ensure even blending of coconut cream and coconut water. In a big, heavy-bottomed pot, whisk together the coconut milk, honey, vanilla, ginger, cardamom and salt until thoroughly blended and then heat the mixture over medium heat.
3. In a small bowl, whisk the arrowroot powder with a few tablespoons of the coconut milk mixture until well blended. Pour the arrowroot mixture into the warm coconut milk mixture and bring it to a gentle boil, stirring frequently for one minute.
4. Remove the coconut milk mixture from heat, transfer into a glass bowl or baking dish and let cool to room temperature. Next, place the dish into the freezer until the mixture is frozen to ice cream consistency.
5. Transfer ice cream and frozen blackberries to the bowl of your food processor (you might need to start with half the ice cream and gradually add the rest). Pulse to blend the mixture, chopping blackberries in the process. Blend to your desired consistency and then place mixture back into the freezer until ready to serve.
6. Before serving, let the ice cream thaw for a few minutes on the counter. Enjoy!