Dairy is only good to a point. And sometimes, healthier options are actually much sweeter. Personal chef Sarah Lujetic knew this when she found herself with an abundance of coconut milk after running some food tests in her home kitchen. “I said, what can I do with this? I didn’t want to do curry. And I had my fresh fruit... My husband and daughter both love ice cream, but I wanted to find an alternative.”

Her alternative? A vegan take on a delicious blackberry ice cream with fresh rosemary, just in time for summer. It’s a kind of base recipe that can be easily altered to fit your preference: substitute blackerries for strawberries, or rosemary for mint or basil.

Whatever you do, just don’t use almond milk with your coconut milk. Sarah says when adding almond, the mixture loses its creaminess and becomes icey. “Stick to full fat, culinary coconut milk.”

Surprised by such a simple ice cream recipe? Sarah prides herself on the accessibility of her recipes and the dietary considerations she takes with her cooking. “It speaks to what I’m trying to do with my cooking: make something relatable that’s not super hard,” she says. “I’m a mom first, and then a professional chef.”

Check out her ice cream recipe below to make your own decadent vegan dessert.

Tools needed

Ice cream maker

Spatula 

Measuring cups

Measuring spoons

Can opener

Ingredients

3 (15 oz.) cans full fat coconut milk

1/3 cup coconut palm nectar

1 T. vanilla extract

2 T. fresh rosemary (one stem)

3 T. coconut sugar

1 pint fresh blackberries (washed and dried)

Method:

Step 1: With a medium saucepan over medium heat, add full fat coconut milk and coconut palm nectar. Whisk mixture until a slight simmer begins. Whisk until smooth. Do not boil. 

Place mixture into blender and add vanilla. Blend then pour into bowl, cover and refrigerate for 25 minutes….While your milk mixture is cooling begin your blackberry rosemary syrup.  

Step 2: Blackberry Rosemary Syrup

In small saucepan add blackberries, rosemary stem, and coconut sugar over medium heat. Begin stirring with wooden spoon. Cook down until syrup consistency begins. Remove the rosemary stem. Smash your blackberries to help thicken the mixture. Approx. 20 minutes. Once done, let cool.  

Step 3:

Once both your milk mixture and syrup mixture have cooled, churn milk mixture ice cream maker until smooth. Pour into bowl and ribbon in your syrup swirling with a fork or knife. Cover airtight and freeze for 4 to 6 hours. Let sit for a few minutes before scooping and serving. Makes approx 4 cups.

Sarah does it all. See her site for event catering, in-home meal prepping, cooking classes, and more of her healthy and delicious recipes.

RECIPE, PHOTOGRAPHY, AND STYLING BY SARAH LUJETIC

Don’t miss a single delicious thing!

Subscribe to TABLE Magazine