Coconut Blackberry Ice Cream

As I mentioned in this other recent post, I had the wonderful opportunity to do some recipe development for a local company's summer newsletter (Jovan's Pure Nutrition).  I was given the difficult task (especially for me since I love my comfort food) of coming up with 2 vegan and gluten free recipes.  One to be paired with their crackers, and one fun, summer dessert.  You can read about my cracker pairing recipe here, but today I am going to share with you the other recipe I came up with....coconut blackberry ice cream!

Before you check this out, I want you to know about various ingredient options.  For the base of this recipe, I write out to use either cream of coconut or light coconut milk.  You can find cream of coconut in the section of your supermarket where you buy stuff to make mixed drinks (it's also my secret weapon in Pina Coladas).  Cream of coconut is much richer and has a much more "coconuty" in flavor than coconut milk, however it does pack a decent amount of calories....incredibly tasty but not figure friendly.  If you aren't too particular, go for that as the flavor is incredible!  If you are watching your calorie/fat intake however, opt for the light coconut milk as it is pretty similar with just a little less coconut flavor.  In case your were wondering though, regular coconut milk is just about the same as cream of coconut so between those two, I would most definitely recommend the cream!

Coconut Blackberry Ice Cream
makes about 4 cups
3 c. cream of coconut or light coconut milk (*read above)

1/3 c. sugar

2 c. (about 12 oz) fresh blackberries

1/2 tsp. almond extract

In a food processor (or blender).  Puree the coconut cream, sugar and extract until smooth.  Using the pulse button, add the blackberries and pulse until blackberries are fully combined into the ice cream but so some large chunks still remain.  Remove, cover and refrigerate for 2-3 hours until cold.

If you have an ice cream machine....
Freeze in your machine, will take approximately half an hour.  Remove and place in freezer safe container.

If you do not have an ice cream machine....
Place in a freezer safe container and freeze.  About every 45 minutes, remove from freezer and break-up mixture with spoon, then stir.  You will probably need to do this for 6-8 times until it is thoroughly frozen and at an ideal consistency.

Serve and top as you choose!