Boysenberry Chip Ice Cream

1 ½ cups coconut cream 

1 ½ cups Stahlbush Island Farms frozen boysenberries (160 grams)

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

½ cup chocolate chips

First, add the coconut cream to a mixing bowl and whip until light and fluffy. This step is best done with an electric mixer. Then, cover and set aside in the fridge.

Next, add the coconut milk, frozen boysenberries, sugar, and vanilla to a small saucepan. Turn on the heat and bring the mixture to a boil. Then, reduce the heat to a simmer and cook for 15 minutes until mixture has thickened and berries have broken down. This step essentially makes a homemade boysenberry condensed coconut milk.

Remove from the heat and let cool completely. Then, add to a blender and blend for about 20 seconds. Finally, strain the mixture to remove the seeds.

Add the blended and strained boysenberry coconut mixture and vodka (optional) to the mixing bowl of cold whipped coconut cream. Then, whip together until smooth using an electric mixer or whisk.

Pour the ice cream mixture into a small freezer-safe aluminium steel pan. For reference, I used an 8.5*4.5*2.75 inch pan. Then, cover with plastic wrap and add to the freezer for 2 hours.

After two hours, remove the pan from the freezer, add in the chocolate chips, and stir everything together. This step helps to prevent large ice crystals from forming. Adding in the chocolate chips at this point also prevents them from all falling to the bottom.

Then, cover and add back to the freezer for 4-6 hours. Once frozen through, remove and serve immediately!