Black Raspberry No-Churn Ice Cream

A perfect end to a summer day is a bowl of ice cream. I created this simple no-churn ice cream to capture the flavor of wild black raspberries. Every summer in my parent’s woods on the Fourth of July weekend the black raspberries ripen. Deeply purple tiny beads of summer, each berry is an explosion of tart, intense berry flavor. My dad picks colanders full, heaping piles of warm berries ready to be enjoyed. My favorite way to eat them as a kid was combined with a little sugar and heaped on a scoop of vanilla ice cream. Perfection. This recipe highlights the flavor and intense color of these berries in a perfect summer treat.

Ingredients

1 c. Black raspberry juice, divided

1/2 tsp. Vanilla

1/2 c. Cream cheese, softened

1 can of Sweetened and condensed milk

2 cans of coconut milk

Black raspberry juice

4 cups black raspberries

1/4 c. and 2 Tbs. granulated sugar

1/2 c. water

pinch of sea salt

Makes about 1 to 1 1/2 c. Juice

1. Combine sugar, black raspberries, water, and salt in a small saucepan. Simmer on medium-low until the sugar dissolves and berries release their juices, about 15-20 minutes.

2. Pour berries into a cheesecloth-lined fine-mesh strainer. Let strain until cool, then twist the cheesecloth around the fruit and squeeze over the bowl, releasing as much juice as possible.

3. Set aside for the recipe. Can be stored in the fridge for 3-4 days.

Recipe

1. Place canned coconut milk in the fridge overnight.

2. The next day, place the mixing bowl, and bread pan in the freezer.

3. Combine 1/2 c. black raspberry juice, sweetened and condensed milk, and vanilla in a large bowl, stirring with a spatula until well combined. Set aside.

4. Remove stand mixer bowl from freezer. Open cans of coconut milk, and scrape the thick creamy layer off the top into a mixing bowl - about half the can. Use the rest in your next coconut milk recipe (overnight oats are an easy way to use up extra coconut milk).

5. Beat on medium-high until thick and fluffy - a slightly stiff peak will form.

6. Add the softened cream cheese and whip until just incorporated.

7. Fold in the black raspberry mixture until well combined.

8. Pour the raspberry ice cream into the frozen bread pan. Drizzle the remaining 1/2c. of juice over the pan, swirling it into the ice cream with a chop stick or butter knife. Cover, place back in freezer overnight. Enjoy!