(Paleo) Very Berry Ice Cream

(Paleo) Very Berry Ice Cream

Note. I don't mind the raspberry seeds. But if you do, sieve the berry mixture before putting in the blender with the other ingredients.

Ingredients

Serves 8

2 ½ cups fresh mixed berries (I used a mix of raspberries and blueberries)

½ cup maple syrup

Pinch of sea salt

2 cans full fat coconut milk (I used BPA-free coconut milk)

½ tsp vanilla extract

Directions

In a medium pot combine berries, maple syrup, and salt. Bring to a boil then reduce to a gentle simmer and cook for 3 to 4 minutes, or until the berries begin to burst.

Remove from the heat and allow to cool slightly.

Add berry mixture, coconut milk, and vanilla extract to a blender. Process until smooth and creamy.

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.

Serve immediately or transfer to a covered container and store in the freezer. Let the ice cream thaw in the refrigeration for at least 20 to 30 minutes before serving.