Coming from Ireland's wild blackberry-picking tradition, this cold dessert is made by pressure-cooking a quick blackberry compote and folding it into cream whipped with erythritol before churning. Its sugar-free recipe turns the dessert into a low-carbohydrate option.
Place the blackberries in the pressure cooker with the lemon juice and half the erythritol, close the lid and cook for 3 minutes from the first hiss, then let it cool.
Whip the cream with the remaining erythritol and vanilla extract until it forms soft peaks.
Gently fold the whipped cream into the cooled blackberry compote and process it in an automatic ice-cream churner for 20 minutes until it reaches a soft-serve consistency.
Transfer the churned mixture to a lidded container and freeze for 10 minutes to firm up.
Let the blackberry compote cool completely before folding it into the cream; warm compote deflates the whipped cream. Allergens: contains milk and dairy (cream).
You can use a different sugar substitute of your choice instead of erythritol; just adjust the amount to match its sweetness.
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