MAKES 2 SERVINGS
Pantry Essentials: NATURAL SWEETENER, PLANT-BASED MILK
Dairy-free ice cream has come a long way over the last few years. I remember going to the grocery store not so long ago and finding only one or two brands. They didn’t really didn’t taste that great and always seemed to have freezer burn. Now there are dozens of options! At my local store, I can find ice cream made with cashew, almond, and coconut milk—and many of them taste even better than the “real” thing. I used cashew cream for this milkshake, because it’s a bit creamier than other nut milks—but coconut or almond would work well, too.
1 cup fresh blackberries
1 cup fresh blueberries
1 tablespoon real maple syrup
1 tablespoon fresh lemon juice
¼ cup unsweetened almond milk, plus more if needed
2 cups nondairy ice cream (I like cashew)
Preheat the oven to 400 degrees. Line a deep baking dish with parchment paper. Set aside a few of the berries to use for garnish, then dump the rest into the dish and toss them with the maple syrup and lemon juice. Roast the berries for 15 to 20 minutes, until they start to release their juices. Let them cool completely.
Transfer the berries and their juices from roasting to a high-speed blender with the almond milk. Blend on low to mix the berries and milk, but not enough to break up the berries completely. Add the ice cream and blend on medium speed just until combined. Do not overblend. If you do, the ice cream will melt and you won’t get the thick milkshake consistency. If it’s too thick, add a little more almond milk before serving. Serve with the reserved berries on top.
KITCHEN NOTES: You can take this up a notch and roast the berries with some real vanilla. Just open a vanilla bean and scrape the seeds into the berries along with the maple syrup. Use your hands or a spoon to distribute the seeds evenly; the vanilla can get a little clumpy.