Blackberry Mint Coconut Ice Cream

Thanks to Hannah Kaminsky and VegNews from August 2011 issue! I used blackberries in place of raspberries. The mint added a flavorful green tea-like note to this unique ice cream. You may be tempted to skip this step. Don't! Full-fat canned coconut milk really gives this vegan ice cream a luxuriously creamy texture. Enjoy with a brownie!

Ingredients

• 1/2 cup fresh mint, chopped
• 1 cup non-dairy milk (higher fat content yield more creamy texture)
• 12 ounces blackberries, fresh or frozen and thawed
• 1 cup light agave

In a medium saucepan over medium heat, combine the mint and non-dairy milk. Scald the mixture by bringing it to th180 degrees and then shut off heat. Cover, and allow the mint to infuse for at least 15 minutes. Strain and discard the leaves.

Once the milk has cooled, combine with berries in a blender or food processor. Puree until smooth and then strain to remove seeds and pulp. Stir in the agave and then chill in the refrigerator for at least 2 hours.

Pour the ice cream base into the ice cream maker and follow manufacturer instructions. Enjoy immediately as a soft serve ice cream. For a more firm ice cream, place into air-tight container in the freezer for at least 3 hours. Will keep for up to 3 months.

Let me know how this works for you. I would love your feedback.