It’s berry season!

It has been quite awhile since I shared a recipe but it is with much anticipation I bring to you this perfect summer treat with more than one way to enjoy the refreshing, naturally sweetened, creamy, dairy free dessert. First let me be clear by stating (for the record) I am not a vegan. I do however prefer most of my meals to be of vegan origin and I absolutely prefer cooking vegan at home. For the last 4 years I have not eaten meat which would probably file me somewhere into the vegetarian category however I’m not big on labels. But I am not a vegan. So if that is of any consolation for non-vegans to try a plant-based dessert I sure hope you will do so! Eating is a very individual experience and I wish for those around me (in real life and virtually) to feel welcomed to try something new instead of shunned for their personal and even necessary choices. So what started out as an adventure in yogurt making turned into an ice cream experiment. No ice cream machine necessary! Pamper your palette and nourish your body with this creamy coconut, and berry flavored ice cream. It will quickly become your favorite summer indulgence.

Ingredients

• 3 cups full fat coconut milk or cream

• 1/3 tablespoon arrowroot powder, use less at sea level

• 1 cup frozen or fresh blueberries or any fruit that appeals best to you, though with a fruit like peaches you would need to strain the excess juice before adding fruit to mixture. If using strawberries, hull and slice.

• 1/2 cup maple syrup

• 1 teaspoon vanilla extract

• Crumbled shortbread cookies optional (inspired by a Pinterest recipe)

Put It All Together

• Mix arrowroot powder with 1/3 coconut milk and set aside. This is your thickening agent.

• In a food processor or blender whip together your berries and coconut milk

• Pour mixture into a pot or saucepan bringing it to a boil. Once boiling add your arrowroot/coconut milk mixture. Stir, remove from heat, and add vanilla extract

• If you’d like you can add shortbread crumbles, cacao nibs, or nuts to the mixture once it has slightly cooled

• For those of you who have an ice cream maker or machine you have the option to chill mix in the fridge for several hours before churning with your machine and then freezing the mix. This is not absolutely necessary however it does make for a creamier final mix. I do not use a machine but have tried the recipe with the addition of one. It was wonderful but did not make or break the recipe for me.

• Transfer mix to a freezer safe container like a Pyrex dish or even divide into individual mason jars like I did below for an easy way to indulge. Freeze for 4 + hours

• Leave soften for at least 5 minutes before serving, top with fresh berries, nuts, seeds or make an ice cream cookie sandwich like I did for my husband! And ENJOY!

• Note: I have tried both blueberry and strawberry and loved both. The strawberry was mildly sweeter and the blueberry a bit more tart but perhaps that was in part due to the berries not fully ripening prior to me using them. Also, I’ve never been fond of coconut and never would have opted to try a coconut based ice cream before crafting this one. The coconut does not over power or flavor over the berries. In experimenting, I also found coconut and cows milk to share more similarities like texture and density than that of other nut milks.

Super Simple Vegan Chocolate Chip Cookie Recipe Coming Soon!

What’s your favorite summer treat?! Share with me below! And please do let me know if you happen to try this recipe and what you think of it! 

Thank you for joining me here and until next time,

Happy Trails♥ 

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