Wild blackberries are still everywhere, the warm September weather keeps them coming so go out and pick plenty and fill your freezer. It’s fun to do with children, eating as you go and the best part is it’s free! I posted this ice cream picture up a little while ago and lots of you have been requesting the recipe and it couldn’t be simpler.
If you want super nutrition then pick the fruit that’s wild, wild varieties can have up to 10x more minerals than cultivated. They are packed full of vitamins and antioxidants, as well as fibre and the best part is they are very low in sugar, much lower in naturel sugars than other fruit so they wont fluctuate your blood sugar levels. Their beautifully rich colour results from high flavonoid content and has been shown in studies to prevent against cancers, aging, inflammation and neurological diseases. Berries are also very high in vitamin C so great for your immune function.
I like to add blackberries to smoothies, yoghurt, I’ve even made a delicious sauce with rhubarb and dates to go with meats but one of my favourite ways to consume them is ice cream. I bought an ice cream maker for about £20 on special offer so they needn’t be expensive but they’re a great investment I’ve used mine a lot. I don’t want to miss out on ice cream but I also don’t want to consume the sugar loaded ice cream available in supermarkets.
Quick tip: I ferment my double cream so that my daughter can consume it because dairy affects her eczema but you could also use coconut cream instead.
- 2 cups of blackberries
- 500ml of double cream
- 1 egg yolk
- 1 tablespoon of raw honey
- 250ml of milk of your choice (I use kefir but almond milk or coconut milk would also be good choices)
- Put all ingredients into a blender
- Add to an ice cream maker and follow the instructions
