Add Row
Add Element
UPDATE
Add Element
  • Home
  • Subscribe
  • Contact Us
  • Categories
    • Health Tips
    • Fitness
    • Recipes
Add Element
  • Facebook
    update
  • Valis Pro Twitter
    update
  • Valis Pro Google
    update
  • LinkedIn
    update
  • Alignable
    update
  • Youtube
    update
  • Instagram
    update
  • All Posts
  • Health Tips
  • Fitness
  • Recipes
2 Minutes Read

Blackberry Vanilla Ice Cream

Ingredients:

12 ounces blackberries
1 tablespoon lime juice
2 tablespoons filtered water
2 (13.5-ounce) cans coconut milk, full fat
¼ teaspoon Himalayan salt
1 teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract
3 tablespoons pure maple syrup (optional for extra sweetness)
5 large pasture-raised egg yolks
3 tablespoons dried shredded coconut, unsweetened (optional)
6 strawberries, quartered (optional)

Method:

1. Begin by placing the bowl of your ice cream maker in the freezer overnight or for at least 12 hours prior to making the ice cream.

2. Add the blackberries, lime juice and water, into a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Allow to continue simmering for 10 minutes while completing the next steps.

3. Place coconut milk, salt, vanilla and maple syrup (if using) into a large saucepan. Whisk constantly while bringing to a simmer over medium heat. Reduce heat to low, simmer for 5 minutes then remove from heat.

4. Place the egg yolks into a mixing bowl and whisk until frothy, about 2 minutes.

5. Remove the lid from blackberries and stir, then simmer uncovered for another 10 minutes until thickened.

6. Temper the egg yolks by slowly pouring 1 cup of the hot coconut milk into the egg yolks while whisking constantly.

7. Then pour the egg mixture in with the rest of the coconut milk and place over low heat. Whisk constantly while simmering for about 5 minutes until thickened.

8. Once thickened, strain the mixture using a fine mesh strainer and transfer into a bowl. Allow it to cool to room temperature (about 45 minutes), before chilling in the fridge for at least 2 hours.

9. If you wish to remove the seeds from the blackberries do the following, otherwise you can skip this step: Use a spatula to press the blackberry mixture through a fine mesh strainer until only the seeds remain. Place the strained blackberries in the fridge to cool.

10. After the coconut milk and blackberries have chilled, place the liquid into the prepared ice cream maker. Start the machine and churn until the ice cream has a soft serve consistency, about 10 minutes.

11. Add the blackberries and churn for just 10 seconds. Serve immediately with the optional toppings if desired.

Recipes

61 Views

0 Comments

Write A Comment

*
*
Related Posts All Posts
09.24.2025

Cinnamon Quinoa Breakfast Bowl with Apples & Walnuts

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 0.25 cup [42.5 g] Quinoa (uncooked) 0.5 cup [120 ml] Organic Unsweetened Almond Milk 0.25 tsp [0.57 g] Cinnamon 0.5 tbsp [10 g] Maple Syrup 0.5 apple Apples (Chopped) 2 tbsp [14 g] Chopped Walnuts 0.5 tbsp [7 g] Chia Seeds 1 scoop [20 g] Collagen Powder DIRECTIONS Rinse the quinoa thoroughly.Cook it in a small pot with the almond milk and cinnamon over medium heat until the quinoa is fluffy and the liquid is absorbed (about 15 minutes). Stir in the maple syrup, chia seeds, and collagen powder. Top with the chopped apple and walnuts before serving. NUTRITION INFO Calories : 423.5 Fat : 15.85 g Carbs : 53.9 g Protein : 22.14 g Fiber : 8.5 g Sugar : 15.91 g

09.24.2025

Hearty Vegetable Chili

SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 45 MINUTES INGREDIENTS 1 tbsp [14 g] Olive Oil 1 onion [110 g] Yellow Onions (chopped) 1 - [10 g] Green Pepper (chopped) 2 medium [122 g] Carrot 3 tsp [7.8 g] Chili Powder 1 tsp [2.8 g] Garlic Powder 1 tsp [2.1 g] Paprika 0.25 tsp [0.45 g] Red or Cayenne Pepper 0.5 tsp [1.05 g] Cumin 1 Dash [1 g] Himalayan Pink Salt 1 dash [0.1 g] Black Pepper 1 tbsp [1 g] Cilantro (Coriander) (optional garnish ) 16 ounce [448 g] Ground Beef (85% Lean / 15% Fat) 1 can (28oz) [794 g] Diced Canned Tomatoes DIRECTIONS Heat a large pot to medium heatAdd the olive oilWhile the pot is heating up, chop the onion, pepper,and carrots into small pieces Hearty Vegetable Chili Add the chopped vegetables to the hot oil and sauté until the vegetables begin to soften Add the ground beef and stir everything togetherOnce the beef is cooked, scoop out any additional fat/oil leftover from the meat Add the diced tomatoes, chili powder, garlic powder, smoked paprika, cayenne pepper, cumin, salt, and pepper Combine all ingredients, cover the pot with a lid and simmer for 30 minutes Remove from heat, and sprinkle with cilantro Enjoy!

09.17.2025

Lentil & Carrot Bowl with LemonTahini Drizzle

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g

Terms of Service

Privacy Policy

Core Modal Title

Sorry, no results found

You Might Find These Articles Interesting

T
Please Check Your Email
We Will Be Following Up Shortly
*
*
*