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Blackberry Cacao Ice Cream
coconut milk, maple sugar, and vanilla extract in a medium saucepan over medium heat. Cook for 8-10 minutes to reduce and thicken slightly. Remove from heat and place in fridge to cool for an hour or longer until completely cold. While the ice cream mixture cools, place blackberries in a small
saucepan and cook for about 10 minutes, using a spatula to break the blackberries down into smaller bits. Let cool. Pour cooled mixture into
ice cream maker and follow directions for that specific ice cream maker. Once mixture has churned and thickened, add blackberry mixture and cacao nibs. Now you can eat it as soft serve or place the soft serve ice cream into a bread pan and place in the freezer to harden for 2-3 hours. Remove from freezer about 20 minutes before serving then scoop and serve!