Homemade Coconut Milk Ice Cream with “Snakeberries”

Snakeberries, a.k.a. Wild Raspberries

During the dog days of summer the wild raspberries bloom on our mountain.  The locals refer to these as “snakeberries”, and with good reason.  We are not the only ones that enjoy these berries, and as the name implies, these berries are a favorite of the snakes that inhabit our mountain.  Each year we share these delectable treats with snakes, black bears, deer, fox, opossum, and the other critters whose habitat is intertwined with ours.

My husband, picking Snakeberries

Picking day arrived during day six of a power outage, and temperatures had been soaring to 100 degrees, we needed a cool treat.  The gentle sound of the generator whirring reminded me that several outlets in my kitchen were functioning, out came the Cuisinart Ice Cream Maker!  I remembered that I had toasted some shredded organic coconut, so I tossed that in while the ice cream was churning.  This coconut ice cream proved to be a refreshing and healthy treat during our unusually tropical weather.  My husband spied a banana in our fruit bowl and decided to turn his sundae into a banana split, and of course no banana split is complete without whipped cream (or should I say whipped coconut cream).

Whipped Coconut Cream

For those who are adventurous, play with the recipe below.  Remove the toasted coconut, organic coconut extract, and spices and you have the perfect allergy friendly Vanilla Ice Cream Base…..add your favorite flavors and toppings and feel good about enjoying a nutrient dense treat.

Coconut Milk Ice Cream with Snakeberries


2 Cans of Full Fat Coconut Milk (I used Thai Organic)
1 or 2 Tablespoons Raw Honey (melted if solid), or Coconut Nectar.
¼ to ½ teaspoon pure stevia extract powder or ½ to 1 teaspoon clear stevia extract liquid
Pinch of Celtic Sea Salt
2 Tablespoons Vanilla Extract
3 teaspoons Organic Coconut Extract
¼ teaspoon Organic Ground Nutmeg
½ teaspoon Organic Ground Ginger
1 Cup of Unsweetened Shredded Coconut, toasted

To Toast the Coconut

Preheat oven to 300 degrees.
Spread the unsweetened shredded coconut on a baking sheet in a thin layer and place in preheated oven.
Remove the coconut when it begins to turn an amber color (10 minutes or less).

NOTE:  It is important to keep an eye on the coconut during the baking process as it will go from toasted to burnt very quickly.

Directions for the Ice Cream

In a medium sized bowl mix together the remaining ingredients with a whisk or an electric hand mixer.
Pour the liquid into you ice cream maker and follow the manufacturer’s instructions.
Note:  If you are using a Cuisinart or similar Ice Cream Maker add the toasted coconut after the ice cream has been churning approximately 5 to 10 minutes.
Using the Cuisinart Ice Cream Maker the ice cream was ready to serve in 25 minutes.


Recipes, Sweets and Treats

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