Blackberry Kuchen Ice Cream

By Chef:  Gena Hemshaw
Posted: August 18, 2011


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Imagine a smooth, creamy ice cream, with the unexpected hint of traditional spices and fresh berries.

Yield: 8 inch pie pan

Blackberry Sauce

  • 2 cups fresh blackberries
  • raw honey or another sweetener of choice — to taste

Kuchen Ice-Cream

  • 2 cups raw cashews — soaked overnight
  • 2 cups meat of fresh young Thai coconut
  • 1 cup freshly squeezed apple juice
  • 3/4 cup agave syrup or another sweetener of choice
  • zest of 2 oranges
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 3/4 cup coconut oil


Kuchen Ice-Cream

In a high-speed blender, combine all the ingredients until smooth. Chill well, and process in your ice-cream maker according to the manufacturer’s instructions. Pour a small amount of ice-cream into a chilled container, then spoon some blackberry sauce on top. Continue with the ice-cream, alternating with layers of blackberry sauce to get a swirled effect when you scoop. Cover the container and freeze for a couple of hours before serving.

Blackberry Sauce

In a high speed blender, combine the berries with your sweetener of choice. Run the mixture through a fine-mesh sieve to discard the seeds.