I have been getting some incredible blackberries from the farmer’s market. They are so big, sweet and juicy that it is almost like eating candy. I have been eating them by the handful. This past week I got “ice cream on the brain” and I couldn’t shake it off. It could have been that it was 100 degrees. It really doesn’t matter now because I pulled out my ice cream maker and got busy. When I opened the freezer to put the ice cream canister and paddle in for a pre-freeze, I saw a package of frozen mangoes. That is how this became Blackberry Mango Ice Cream. I wanted to try to make a custard type ice cream that was still AIP compliant. I have been using gelatin eggs for some time with varying results, but went ahead with using gelatin in this recipe. I used Great Lakes Gelatin in the red can. Make sure you use a gelatin that will thicken with heat.
The blackberries I used were pretty sweet. You may want to add some more sweetness to the recipe if yours are a little more on the tart side.
I use an “old school” ice cream maker with an ice bucket, inner canister with paddle and rock salt. There is a motor so it’s not totally “old school”. It holds 6 quarts but this recipe makes about 3 quarts.
I love this ice cream and it also got a thumbs up from the husband. I know it wasn’t just “lip service” either. I’ve been working evening shifts, and thus not eating the ice cream, and it seems to be slowly disappearing. Hmmm…
BLACKBERRY MANGO ICE CREAM
- 2 14-ounce cans coconut cream**
- 1 13.5-ounce can full fat coconut milk**
- 2 pints fresh blackberries, washed
- 1 16-ounce package frozen mango chunks, thawed
- 1 tablespoon plus 1 teaspoon gelatin
- 4 drops lemon essential oil
- ¼ cup coconut nectar (or honey)
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Place all ingredients in a blender and blend until smooth. Depending on the size of your blender jar, you may need to do this in batches. Pour into a heavy bottomed 5 quart pan and heat over medium low heat. Whisk frequently until it is scalding hot but not boiling. Remove from heat and let it cool to room temperature. Pour through a wire mesh basket into a bowl. This will remove the blackberry seeds. Cover the bowl with plastic wrap or a lid and chill for three hours. Whisk again if needed and process in ice cream maker. Top with additional fresh blackberries.
**Note: Read your ingredients! I will not buy coconut cream from Trader Joe’s because it has sodium carboxy methyl cellulose and xanthan gum in it. I use Savoy brand that I found at the Asian market. You can also find it at World Market for a good price. It only has coconut extract and water in it. The organic coconut milk from Trader Joe’s doesn’t have any chemicals in it so I do buy it there.
