Berry Coconut Frozen Ice Cream

1. Prepare the can. Open the coconut cream. If it has separated (liquid at bottom, solid at top), spoon the entire contents into a microwave-safe bowl. Warm for 15 seconds, then whisk to combine. Do not overheat; you just want a smooth liquid.

2. Load the blender. In a high-speed blender, combine:

   • The entire can of coconut cream

   • Frozen berries (keep them frozen!)

   • Maple syrup, vanilla, lemon juice, and salt.

3. Blend smart. Start on low speed, then ramp up to high. Blend for 60–90 seconds until the mixture is completely smooth and turns a deep, uniform purple-magenta. Scrape down the sides once halfway through.

Intensity tip: If your blender struggles with frozen fruit, add 1–2 tablespoons of water. But add sparingly—too much liquid = ice crystals later.

Phase 2: First Freeze (2 hours)

4. 4. Pour into a vessel. Transfer the mixture into a shallow metal loaf pan (9×5-inch) or a glass baking dish. Metal freezes faster and more evenly.

4. Cover and freeze. Place a piece of parchment paper directly on the surface of the mixture (to prevent a skin from forming), then cover with plastic wrap or a lid. Freeze for exactly 2 hours.

Phase 3: The “Creaminess” Intervention (Intensity: Very Low)

6. 6. Scrape the edges. After 2 hours, the edges and bottom will be frozen solid, but the center will be slushy. Use a sturdy fork or a spoon to vigorously scrape and mash everything together. Break up any hard icy chunks. This step prevents a solid ice block.

   7. Whisk smooth. For best texture, transfer the scraped mixture to a cold bowl and whisk vigorously for 2 minutes until it looks like thick soft-serve.

Phase 4: Final Freeze (2+ hours)

8. 8. Return to pan. Smooth the whisked mixture back into the loaf pan. Press a new piece of parchment onto the surface.

   9. Freeze until firm. Freeze for at least 2 more hours (or up to 3 days).

   10. Serve. Remove from freezer 5–10 minutes before scooping. Run your spoon under hot water for easier scooping.

The Last of the Recipe (Storage & Shelf Life)

How to store leftovers: Keep in an airtight container in the freezer for up to 2 weeks. After that, ice crystals may form, and the texture will become grainy.

To revive icy ice cream: If yours becomes too hard, let it sit on the counter for 15 minutes, then break it into chunks and re-blend with 1 tablespoon of coconut milk. Refreeze for 1 hour.

Last bite idea: Drizzle with warm dark chocolate sauce or sprinkle with toasted shredded coconut just before serving.

Nutrition Information

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