In addition to the Boston Creme Pie cupcakes I made for Stegan’s birthday, I also made chocolate blackberry soy ice cream. The blackberries were fresh from the Urbana market and delicious!
I used the Chocolate Raspberry Ice Cream recipe from A Vegan Ice Cream Paradise, but modified it a little:
- The obvious – I used blackberries instead of raspberries.
- I used Light Silk soy milk, instead of soy creamer and regular milk. This reduced the fat and made it a little more like ice milk than ice cream.
It’s still creamy, rich, and delicious!
Next time I would puree all of the blackberries into the chocolate mixture instead of adding the whole ones at the end of freezing. The blackberries were a little too large.
Tags: blackberry, chocolate, ice cream, soy
