Thank you Tate+Lyle® Sugars for sponsoring this post. Head to your local retailer to make your own creation with Tate+Lyle®!
This no-churn toasted coconut blackberry ice cream is made with just a handful of ingredients, including Tate+Lyle® Organic Pure Cane Sugar, making it a simple and sweet dessert recipe for the summer season!
This might be the only ice cream I will ever want this summer. Rich, creamy vanilla ice cream is swirled with sweet blackberries and toasted coconut. Basically, it’s the ice cream of my summer dreams.
It’s only appropriate it would be the first one of the season I share with you! And, perhaps, maybe the last, considering my opening statement. It has ruined me for all other ice creams (well, except maybe anything chocolate related—the love for the dark stuff runs deep).
Needless to say, I’m pretty grateful we have finally crossed into ice cream season territory! While I am not opposed to eating ice cream all year long (and let me tell you, it happened), there is nothing like indulging in a little sweet pick-me-up during the sunny and warm summer season.
We don’t get into too much shop talk around here, but I’m going to let you in on a little secret. Next to my standing mixer, my favorite kitchen appliance is my ice cream maker. Most everything in the kitchen is practical, but the ice cream maker? Well, it’s just plain fun. And you know what? It makes fun things.
However, despite my love for the machine that can spin liquid into gold, sometimes a good no-churn ice cream recipe is in order. It’s quick, takes only a few ingredients, and doesn’t require any special tools or gadgets.
In fact, it only takes 6 ingredients:
3. Heavy Whipping Cream
4. Sweetened Condensed Milk
5. Toasted Coconut
6. Vanilla Extract
Mix those together, wait a few hours (I know, I know, but patience is a virtue 😉 ), and voila! The stuff of dreams.
I don’t know if you know this, but Tate+Lyle® Sugars is a Fairtrade company, which means, sugarcane farmers are offered fair prices and fair trade for their products, allowing them to invest within their own communities, giving them an opportunity to create a sustainable future. I learned about Fairtrade a few years ago, and was amazed and inspired by what they do. After learning more about Fairtrade and the companies, such as Tate+Lyle® Sugars, who support Fairtrade, I try to use Fairtrade-supported products any chance I get.
For this recipe, I used Tate+Lyle® Organic Pure Cane Sugar two ways, the first being sprinkled over the berries (in order to release the blackberry juices) and the second in the base itself. This certified organic sugar has a hint of molasses flavor, adding to the richness of the ice cream base.
Tate+Lyle® Organic Pure Cane Sugar is delicately grown in sun-kissed organic fields, and then the sugar is lightly refined, creating earth’s unmatched sweetener.While I used it in a recipe, this would absolutely be perfect as a sweetener in coffee or tea.
This easy, no-bake (and no-churn!) recipe is the perfect dessert for the hot summer weather. It’s cool. It’s sweet. It’s easy as pie (with ice cream on top).
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 1 14 oz can sweetened condensed milk
- 1/4 cup Tate+Lyle® Organic Pure Cane Sugar
- 1 cup fresh blackberries
- 2 Tbsp Tate+Lyle® Organic Pure Cane Sugar
- 2/3 cup toasted coconut sweetened
In a small bowl, sprinkle 2 Tbsp of Tate+Lyle® Organic Pure Cane Sugar over blackberries, as the sugar will allow the juices of the berries to be released. Allow to sit for 10 minutes. With a fork, mash the berries. Set aside.
With a mixer, whip heavy whipping cream on med-high speed until soft peaks begin to form. Add in vanilla extract, and beat until stiff peaks begin to form. Set aside.
In a large bowl, mix sweetened condensed milk and Tate+Lyle® Organic Pure Cane Sugar together. Slowly, fold the whipped cream into the sweetened condensed milk, gently stirring until combined.
In a metal ice cream container (or 9x5 bread pan), evenly spread half of the ice cream base. Dollop half of the blackberries onto the ice cream, using a knife or tooth pick to swirl the berries with the cream. Sprinkle with 1/3 cup of toasted coconut. Top with remaining ice cream, and dollop the remaining berries on top, swirling the berries into the cream with a knife. Sprinkle the remaining 1/3 cup of toasted coconut on top.
Freeze for at least 5 hours. Enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.