My children are my recipe testers... and they devoured this dairy-free blackberry ice cream, licking their bowls and begging for seconds! It's hard to go wrong with homemade ice cream, but this one is a real gem: made in a food processor (no machine!) with creamy coconut milk, vanilla extract, and sweet, juicy blackberries, it's the super easy no-churn ice cream recipe of your dessert dreams!
Add all ingredients to a food processor.
Puree until ingredients are incorporated and you get a smooth mixture.
Transfer mixture to a stainless steel 9x5" loaf pan.
Cover with plastic wrap or reusable wrap.
Freeze for at least 4 hours.
Take ice cream out of freezer and let sit for 15 to 20 minutes at room temperature before serving.
Dairy-Free No-Churn Blackberry Ice Cream (Paleo, GAPS) https://traditionalcookingschool.com/food-preparation/recipes/dairy-free-no-churn-blackberry-ice-cream-paleo-gaps/