Blackberry Peach {Vegan} Ice Cream
It's National Ice Cream Day! And today, in Minnesota, it's the perfect weather for some delicious {healthy} homemade ice cream! We love this recipe from Eat Healthy Eat Happy for a vegan blackberry ice cream, with a super summer twist of adding fresh peaches (or blueberries.. summer is all about fresh fruit)!
INGREDIENTS
- 2 cans full-fat coconut milk, chilled 2 hrs - overnight
- 3 cups fresh blackberries
- 2 cups fresh, chopped peaches
- 1/4 cup + 2 tbs agave nectar
- dash salt
- lemon zest
INSTRUCTIONS
- Microwave the berries for a few seconds to get them warm and juicy.
- Add berries and peaches to a food processor to puree, then pour/press through a sieve to remove the seeds.
- Drain the liquid from the coconut milk and place the thick cream in a medium bowl.
- Use an electric mixer to whip to a whipped cream consistency. Whip in the strained berries/peaches mixture, agave, salt and lemon zest. Taste and add more sweetener/salt/zest if desired.
- Freeze for 1-2 hours before scooping. If the ice cream freezes too hard to scoop, thaw it for a few seconds in the microwave.
- Garnish with a peach wedge and fresh blackberry. Serve in a dish or a cone!
- Enjoy National Ice Cream Day!!!
Leave a note in the comments to let us know your favorite ice cream!