Blackberry ice cream is perfect for the summer season. Fresh and delicious, this ice cream has a consistency very similar to that of a sorbet. Prepared without adding milk, replaced with water, it becomes a healthy and genuine snack, perfect not only for kids but also for people intolerant to dairy products. By following our recipe and the preparation advice, you will obtain a soft and creamy product, to be envied even by the best ice cream parlors. So let’s see how to make blackberry ice cream.
Wash the blackberries thoroughly and put them in a bowl, then sprinkle them with lime juice (1) and blend them with an immersion mixer until you will have obtained a puree.
Pass the puree through a sieve to eliminate the internal seeds of the blackberries (2).
Pour in the water (3) and mix well.
Add the sugar and dextrose (4) and mix.
Add the carob seed flour (5) and mix again.
Mix everything with the immersion blender and let rest in the refrigerator a whole night. Blend again with the immersion mixer, transfer the mixture to an ice cream maker and mix well. When the ice cream becomes thick and creamy, it will mean that it is ready.
Transfer it to a tray (6) and preserve it in the freezer.
When serving, distribute the ice cream in some cup-shaped wafers, garnish with a few fresh blackberries and some whipped cream and bring to the table (7).
Blackberry ice cream can be preserved in a special container with airtight closure in the freezer for at least 10 days.