The is a very simple recipe that can be made in an ice-cream churn or by placing in the freezer and using a fork to whisk up every so often until the desired consistency has been reached.
The addition of vodka is not for taste but to ensure the ice-cream does not freeze solid, it can of course be omitted.
You can use any berries for your ripple, classic raspberry or blueberry is also delicious.
- Serves:approx 12 scoops
2 tins full fat coconut milk
1/2 cup caster sugar
1 tsp vanilla bean paste
1tbs arrowroot/ cornflour
1 tbs vodka (optional)
1 cup fresh or frozen blackberries
2-3 tbs maple syrup
Few sprigs of fresh thyme
Combine milk, sugar and vanilla in a pan and heat through until sugar has dissolved, do not allow to boil.
In a small bowl combine the arrowroot with 2 tbs of the milk mixture until smooth and pour into the pan. Cook on a low heat for a few minutes until the milk has thickened slightly.
Remove from the heat and pour into a metal bowl, allow to cool before placing in the fridge to chill completely.
In a small pan heat the blackberries, maple and thyme and bring to a gentle simmer. Reduce the heat and allow to cook for a couple of minutes. Turn off the heat set aside to cool completely before placing in a small bowl into the fridge.
Once the coconut milk is chilled stir in the vodka if using and either churn for 20 minutes or pour into a freezer container and place in the freezer covered. Using a fork beat the mixture every 30-40minutes until you have a soft serve consistency.
Once you are at soft serve stage fold in your blackberry and thyme to create a ripple effect. Place in a freezer container if not done so already and Cover with parchment and foil or cling film and place in the freezer for a few hours before serving
Once frozen fully I like to take mine out the freezer 15 minutes before serving, for easy scooping.