BLACKBERRY, LIME AND COCONUT ICE-CREAM

I’ve wanted to make a blackberry ice-cream for ages and finally got around to it after seeing some oatly soya cream in my local shop.  Vegan ice-cream is really lovely I think and non-vegans have no idea of its soya rather than milk content but the price tag just puts me off.  So I made my own and even foraged for the blackberries in the local park!  I think it would have turned out just right if I had an ice-cream maker (note to self…add to shopping list) but it worked well with the liquid glucose which stops the ice cream crystallising and helps create the required texture without the need for a maker.

INGREDIENTS

200ml dairy free soya cream
3 tbsp coconut sugar or soft brown sugar
3 tbsp liquid glucose
Juice and zest of one lime
200g blackberries
50g desiccated coconut

1. Add all the ingredients apart from the coconut to a food processor and mix until smooth
2. Add the coconut and transfer to a freezer proof dish
3. Freeze for 3 – 4 hours stirring regularly for the first hour and every 30 minutes thereafter
4. Serve in cones sprinkled with more coconut