Key Ingredient is hosting July’s KICK recipe contest and the key ingredient is berries.
Since blackberries are abundant around my home right now I came up with a Blackberry / Coconut Ice Milk.
Lower in calories than ice cream, I also used Splenda. It was better eaten immediately, as storing for later tended to make it crystallize.
I used Thai Kitchen Lite coconut milk, along with skim milk.
Wild Blackberry and Coconut Ice Milk
14 ounces coconut milk — lite
1 cup skim milk
3/4 cup splenda
1 tablespoon lemon zest
1/2 teaspoon rum extract
1 cup blackberries — wild, washed and drained
Heat all ingredients on stove top until about 170 degrees or just about to boil. Don’t allow to boil. Press down on the berries to extract juice into the milk and then cool in the refrigerator about 1 hour or more.
Strain out seeds and place milk into an ice cream maker. Follow manufacturers directions. Better if eaten immediately rather than trying to store it for later.