Blackberry Lemon Ice Cream
Springtime, I cannot thank you enough for the surplus of ripe berries. Winter months were dark and dismal without the cheery, bright berries garnishing my every dish and occupying all the space in my refrigerator. Now that glorious spring has arrived in the southwestern United States, so too have the containers and pints of vibrant, ripe berries.
Oh, let’s definitely discuss that last beautiful berry, as it’s the star of our recipe. Blackberries may be one of my favorite fruits of all time. They’re neither too sweet, nor too sour and have the best crunch and texture from their knobby, glossy, seedy berry bodies. (How’s that for a description!) Like all berries, blackberries are filled with free-radical scavenging antioxidants that keep your cells happy and free from oxidative stress. Antioxidants in berries are also noted to help prevent heart problems, age-related cognitive decline, cancer, and aging skin all while keeping you feeling radiant. You’ll find numerous vitamins in blackberries too, like Vitamin A, Vitamin B1, B2, B3, B6, Vitamin C & E, folate, iron, manganese, calcium, and dietary fiber too. Note; if you can, be sure to purchase organic blackberries, as all soft and squishy berries are usually highly pesticide-ridden.
In this delectable ice cream, blackberries are our staring role. The oh so necessary supporting roles come from the fresh lemon zest, creamy coconut milk, and frozen bananas. That’s right; only four ingredients are necessary to make this sweet treat! When I first started to transition my diet away from a surplus of dairy, I was most devastated to rid myself of ice cream. If you’ve read my about me section, you’ll know I had a thing for both Ben and Jerry. Anyways, discovering more sustainable and health conscious plant-based ice cream options was one of the best moments ever. Especially, homemade banana based options. Freezing bananas yields creamy soft-serve like ice cream when its given a whirl in the blender. Adding creamy coconut milk for a thicker texture plus ripe blackberries and a pinch of zippy lemon zest? Oh my word…best ice cream ever.
Because it’s berry season, and because ice cream is a delectable spring treat, I urge you to make this ice cream and savor every last sweet drop. I hope you love it!
Blackberry Lemon Ice Cream
3 ripe bananas, frozen*
⅓ cup full-fat coconut milk (from a BPA-free can)
1 heaped teaspoon fresh lemon zest
½ heaped cup fresh blackberries
In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and color turns a deep and dark purple.
Serve immediately as soft-serve, or spoon into a container and let chill in the freezer for 2-3 hours until ice cream has firmed up.
Garnish ice cream with fresh blackberries and fresh lemon zest if desired. Enjoy!
Leftover ice cream will keep in freezer for 3-4 days! When you’re ready to eat, let ice cream sit at room temperature for about 5 minutes to allow it to soften up a bit.
*Make sure your bananas are nice and ripe, meaning they have lots of brown spots all over them. This ensures the bananas are sweet (and digestive friendly) and creates an ice cream that does not require additional sugar. Slice your bananas into coins and place in the freezer for at least 8 hours to firm up.