Mulberry Ice Cream
Sweet and delicate mulberries are made into a sauce before being folded into an ice cream base of coconut milk, maple syrup and vanilla
Servings: 1 pint
Calories: 1098.9kcal
Ingredients
- 1 can coconut milk, full fat
- ¼ cup maple syrup
- 1 tsp vanilla extract (or ⅛ of a vanilla bean scraped)
- 1 cup mulberries (fresh or frozen)
- 1 tbsp maple syrup
- ½ tsp tapioca starch
- ½ tsp water
Instructions
For the ice cream base:
- Combine the coconut milk, maple syrup, and either vanilla extract or vanilla bean in a bowl and mix. If you are using an ice cream maker, chill this mix about one hour before pouring into the ice cream maker. If using the stir method, place in a freezer safe dish and place in the freezer.
For the mulberry sauce:
- Add the mulberries and maple syrup to a small saucepan and slowly heat. The mulberries will start to break down and the juices will be released. Once this happens, about five minutes, gently smash them with a spatula.
- Combine the tapioca starch and the water in a small dish and add to the mulberries. The sauce will start to thicken. Once thick, place in a glass dish and allow to chill in the fridge
- If using an ice cream maker, wait until the base of the ice cream is the right consistency (my ice cream maker takes about twenty minutes to make ice cream) and then scoop out and place in a freezer safe bowl. Take the cooled mulberry sauce and fold into the ice cream base. Either enjoy right away or place in the freezer to harden a little more and to enjoy later.
- If using the stir method, wait until the ice cream is fairly frozen and then fold in the mulberry sauce. Enjoy once the ice cream is frozen or store and enjoy later.
Nutrition
Serving: 1pint | Calories: 1098.9kcal | Carbohydrates: 93.6g | Protein: 9.7g | Fat: 82g | Saturated Fat: 72.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.5g | Sodium: 73.2mg | Potassium: 1344.3mg | Fiber: 2.4g | Sugar: 72.1g | Vitamin A: 35IU | Vitamin C: 54.8mg | Calcium: 233.4mg | Iron: 15.3mg