It's blackberry season! Blackberries are bursting forth with ripe sweetness everywhere. Where I live, every road side, path side, or fence side is a blackberry jungle. I really like grazing on them during hiking trips, they make a lovely snack. I also sometimes pick a bunch and take them home to include in recipes. Take advantage of the bounty and pick some (or find some at the store) and make this creamy, cold summer treat.
Raw Vegan Blackberry Vanilla Ice Cream
2 cups Fresh Young Coconut Meat
2 cups Raw Cashews (optionally soaked in spring water for at least 2 hours)
1.5 cups Fresh Blackberries
1 cup Spring Water
1/2 cup of Coconut Nectar
3 Tablespoons Ground Vanilla Bean
1/4 teaspoon of Himalayan or Celtic sea salt
Blend all ingredients together in a high speed blender. Transfer to your ice maker and process according to ice cream maker instructions.
If you don't have an ice cream maker, try pouring the mixture into ice cube trays. Freeze for 4 hours. Remove from trays. Process in a blender or food processor until smooth. Transfer to container and freeze for an additional four hours.