Blackberry Ice Cream
Prep time
Cook time
Total time
Serves: 1 liter
  • 2 cups fresh blackberries, room temperature
  • 2 cups full fat canned coconut milk
  • 1 cup maple syrup
  • 1 teaspoon lemon juice
  • 1 ½ teaspoons unsweetened gelatin powder
  • 3 tablespoons water
  • ¼ teaspoon sea salt
  1. Add blackberries, maple syrup, lemon juice and sea salt to a bowl and mash these together. Let sit for 20 minutes.
  2. Place water and gelatin in a bowl and allow it to sit for 15 minutes.
  3. Add blackberry mixture and coconut milk to blender and blend on high until smooth.
  4. Place saucepan under medium heat, add gelatin mixture, and stir constantly until gelatin has melted completely. Add in blackberry mixture to gelatin and combine well for about 1 minute. Remove from heat and pour mixture through a strainer into a bowl (do this only if you don’t want seeds in your ice cream.) Refrigerate for 2+ hours.
  5. Pour mixture in ice cream maker and follow manufacturer’s instructions.
  6. Freeze for 2+ hours before consuming, serve on Sweet Cashew Waffles and top with toasted coconut flakes.
Tools You'll Need:
- Ice cream maker (or ice cream attachment)
- Blender
- Strainer (optional)
- Mixing bowls
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: ½ cup Calories: 259 Fat: 14 g. Carbohydrates: 33 g. Protein: 2.8 g.
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at