Mesquite berry coconut ice cream (v)

This ice cream features caramel notes from the mesquite powder and is a perfect summer dessert.
Serves 2 to 4, but optimally 3.

Food processor required.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1 tin of coconut cream, chilled in the fridge for at least 8 hours
2 cups of frozen mixed berries (fresh would obviously work too)
1/3 - 1/2 cup of liquid sweetener (yacon syrup, rice malt syrup, agave, maple syrup or honey), to taste (I recommend 1/2 cup to produce the sweetness of most commercial ice creams)
2 tsp vanilla paste, or 1 tbsp vanilla extract
1/3 cup mesquite powder

1. Open the chilled tin of coconut cream and pour out the liquid component (which you can use in smoothies or other dishes later). Scoop the thick cream into your food processor and add the berries. Process to combine.
2. Add the liquid sweetener, vanilla and mesquite to the food processor and process again to combine.
3. Transfer the ice cream mixture to a zip lock bag or plastic container for freezing. You can divide the mix into separate portions now if you wish (e.g., into separate zip lock bags). If using a plastic container, choose one that will release frozen ice cream easily - non-stick and/or flexible is best.
4. Freeze the ice cream for at least 4 hours or until fully solid. It can be stored in the freezer indefinitely (up to several months) if adequately sealed.
5. When you want the ice cream, remove the solid mix from the freezer and allow it to thaw very slightly - just a few minutes. Then, tip the mix out onto a chopping board and cut into sizes that your food processor can cope with.
6. Process in the food processor until smooth, scraping down the sides of the bowl as needed.