One thing I really like about making homemade ice cream and frozen desserts is the ability to use fresh, seasonal fruit. Berries get a makeover when paired with a creamy sorbet, as well as the option to create a healthier (happier) dessert.
With blackberries in season, this combo was a no-brainer. Fresh-squeezed lime juice adds just the right zing and the splash of almond milk creates a healthy alternative to whole milk or cream. It also makes this ice cream very vegan-friendly.
- 1 cup + 1/2 cup filtered water
- 3 cups fresh blackberries
- ½ cup almond milk
- 1 tsp lime zest
- 2 tbs lime juice
- ½ cup honey
In a medium-sized pan, cook down blackberries, one cup water and honey on medium-low.
When berries have cooked all the way down – mushy and falling apart – remove form stovetop and cool for 20 minutes.
Press mixture through a sieve or a chinois to create a blackberry sauce (or couli). Once the mixture has been strained as much as possible, cool in refrigerator for one hour. Toss the seeds left in the sieve.
Once berry mixture is cooled enough, whisk with all other remaining ingredients in large bowl and tadd to your ice cream maker.
Churn in your ice cream maker according to manufacturer's directions.
Store in the freezer for two hours before serving.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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