Blackberry Coconut Ice Cream

I’ve never met a bowl of ice cream that I didn’t like. I tend not to buy it as I know how weak-willed I am when there is a pint of ice cream calling my name from the freezer.

I may be weak-willed, but I do know how to whip up a mean batch of homemade ice cream. When it tastes as good as this Blackberry Coconut Ice Cream, the extra time at the gym to compensate for a bowl; it’s totally worth it!

This creamy ice cream is packed with fresh blackberry juice and a great coconut flavor. You can easily replace the blackberries with raspberries, strawberries or even blueberries. They’d all be delicious paired with coconut and perfect for a late summer treat!

Blackberry Coconut Ice Cream

Prep Time: 30 minutes
Start to Finish: 6 hours 30 minutes

2 pints fresh blackberries
1 1/4 cups sugar
1 tablespoon fresh lemon juice
2 cans (13 oz each) coconut milk
5 egg yolks
1 cup heavy cream
1/2 cup dried shredded unsweetened coconut, toasted
1/2 cup fresh blackberries

In a medium saucepan, heat blackberries, 1/4 cup of the sugar and lemon juice. Cook on low, stirring frequently until blackberries are broken down and syrupy, about 20 minutes. Press mixture through a fine mesh strainer to remove and discard the fruit and seeds; set aside the strained juice to cool.

In a medium saucepan, heat the coconut milk and remaining 1 cup of sugar over low heat, stirring frequently until sugar is dissolved.

In a large bowl, whisk the egg yolks until pale and thick. Add a small amount of the warm coconut milk mixture into the eggs, whisking constantly. Pour the tempered egg yolks into the saucepan, stirring gently. Cook over medium-low heat stirring constantly, about 5 minutes or until mixture is thickened and coats the back of a spoon

Pour the heavy cream into the bowl with the strained berry juice. Add the custard and stir well to combine. Refrigerate mixture at least 2 hours or overnight.

Freeze ice cream according to your ice cream maker’s instructions. Transfer ice cream to a freezer safe container and freeze for at least 4 hours before serving.

To serve, garnish with toasted coconut and fresh berries.

Makes: about 2 quarts

A couple of other ice cream recipes to try…
Blackberry Chip Ice Cream from Food Network
Coconut and Rice Pudding Pops from The Kitchn
Coffee Coconut Ice Cream from Minimalist Baker