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made a non-dairy version of this tonight. it is incredible. subbed 1 C almond milk and 1 1/2 cups regular coconut milk, and it is one of the most delicious things ever. the flavor is so complex, tart and warm and dense. excellent stuff. super rich. thanks for sharing.
I have made a couple different ice cream recipes, but none taste quite like this one. I've tried it different times adding lemon or cinnamon, as well as exchanging blackberries for strawberries, leaving them unstrained and a little chunky. This is my go to recipe for any fruit ice cream!
What a terrific ice cream . It was lovely, it had so much flavor and was rich and creamy. A lovely purple color. I needed a black raspberry ice cream for a strawberry smoothie that I wanted to make and choose your lovely recipe to use. It worked beautifully. Thank you for sharing a recipe that I will again.
Better without the cinnamon....the berry flavor is overwhelmed by it.
The second time I made it, instead of cooking/straining the berries, I extracted the juice in a Finnish-style juicer. Much easier!
Yummy ice cream! The recipe didn't say how much vanilla to use, so instead I scraped the beans of one large vanilla bean -- I think it was a great addition. As great as it was, though, the blackberry didn't come through as much as I would have liked, so next time I will use only 1/16 tsp cinnamon. Beautiful color, very creamy, nice consistency.
5 STAR PLUS Very easy to make! Beautiful color and delicious. I served it on top of a fresh blackberry pie at a dinner party; and, my guests said it would be at least a $20 dessert at a trendy restaurant. Next time I will double the recipe.
Delightful! Creamy and smooth, and the cinnamon gives a surprising zing to the flavor. Since we are low-carb, I substituted 1/2 c. Splenda and 1/4 c. fructose for the sugar - cuts the carbs way down and it's still fabulous.