One of my favorite things about growing up in Vermont is being surrounded by wild berries. When I was a little girl, every summer around this time, you would find me deep in the pricker bushes in our backyard. I would emerge, sometimes hours later, with red scratches all over my body, a container of fresh berries in my hand, a triumphant smile on my face. And we’d enjoy them all day long.
Red raspberries would come first, followed quickly by the black raspberries and then in mid- to late-August, the big juicy blackberries would start to pop. If you haven’t tried black raspberries, I wish I could send you some. They’re a little more tart than red raspberries, but have that dark, bold flavor that blackberries do. They’re a genius blend of berry goodness.
I was visiting my parents in Vermont a few weeks ago and the black raspberries were bursting off the bushes. I picked as many as humanly possible, scouring the hills behind their house until each bush was picked clean.
We ate some in our pancakes the next day, but I knew what I wanted to use the rest for: black raspberry ice cream. I’ve used them in recipes before, like this Peach & Black Raspberry Tart or this Black Raspberry Cheesecake, but never in an ice cream.
And until now, I had yet to perfect my dairy-free ice cream recipe. And now I’ve made it numerous times, so I hope you’re ready for some ice cream recipes. I’ve got loads of them coming your way!
But for now, let’s just have a scoop of this black raspberry ice cream. It’s a burst of summer in every bite.
- 1 can full fat coconut milk
- 1 cup unsweetened almond milk
- ⅓ cup honey (or agave to make it vegan)
- 1 tablespoon pure vanilla extract
- 1 cup black raspberries (red raspberries and blackberries would also be scrumptious)
- Blend the milks, honey, and vanilla in a high speed blender. Chill in the fridge fro 1 - 2 hours.
- Prepare the ice cream according to your ice cream manufacturers instructions, adding the black raspberries at the very end.
- If the ice cream is not quite the consistency you're looking for, transfer it to a freezer safe container and freeze for 2 - 4 hours.
- To serve, let ice cream sit at room temperature for 10 minutes.