Ice cream and chilled desserts
Inspired by Ireland’s tradition of wild blackberries, this frozen dessert is made by quickly cooking blackberry compote in a pressure cooker, combining it with cream whipped with erythritol, and freezing it until set. Made without sugar, it is a low-carbohydrate option.
Place the blackberries, lemon juice, and half the erythritol in a pressure cooker. Close the lid and cook for 3 minutes from the time it comes to pressure, then let cool.
Whip the cream with the remaining erythritol and vanilla extract until fluffy.
Gently fold the cooled blackberry compote into the whipped cream. Churn in an ice cream maker for 20 minutes, until thickened.
Transfer the churned mixture to a lidded container and freeze for 10 minutes to firm up.
Let the blackberry compote cool completely before mixing it with the cream; hot compote will deflate the whipped cream. Allergen: contains dairy (cream).
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