I tried my hand at blackberry ice cream tonight. I put 2c. in the batch pictured, but it was too tart/intense with the berry flavor for me (but not too tart for my husband). Just not quite creamy enough for me! So I’m lowering the amount of berries next time and have reflected that in my recipe below. That said, YOU and YOUR family might not find it too intense on flavor/tartness with that many berries. So you’ll have to experiment a bit with the amount of berries.
This is one I’ll definitely be making again! My husband ate two servings with the higher amount of berries! That’s as good as a thumbs up from him, as he’s a real ice cream lover. 🙂 This recipe is not suitable until the berries rung of the OWL ladder. If you don’t have the blueberry or blackberry syrup, you could sub DaVinci Vanilla or French Vanilla and just omit the vanilla extract.
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1 c. blackberries, frozen, unsweetened (Do Not Defrost!)
1¼ c. heavy cream
1/8 tsp. vanilla
4 T. DaVinci blueberry or Monin Blackberry sugar-free syrup
12-16 drops liquid Splenda (or your favorite sweetener to taste)
2 tsp. food grade glycerine (optional, but keeps it a bit softer)
¼ c. powdered erythritol (or reduce granular to a powder in processor)
DIRECTIONS: Place erythritol in processor and reduce to powder. Place all remaining ingredients in the processor and pulse until berries are broken up and mixture is fairly smooth. Scrape out into dishes for a soft serve; freeze for 30 minutes for a firmer ice cream. ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains:
27.7 g fat
8.25 g carbs, 1.9 g fiber, 6.35 g NET CARBS
1.98 g protein