Blackberry Ice

Ingredients

• 600 g blackberries
• 300 g Low-fat quark
• 30 g cane sugar
• 1 vanilla pod
• 100 ml coconut milk (well chilled)
• 2 stems Mint

Instructions

1. 1.

   Wash the blackberries and let them drain well. Puree half of the berries and strain through a sieve to remove seeds; set aside the remaining berries.

2. 2.

   Stir the low-fat quark with cane sugar until the crystals dissolve. Split the vanilla pod lengthwise, scrape out the seeds with a knife, and mix into the quark.

3. 3.

   Fold in the blackberry puree. Whip the coconut milk with an electric hand mixer until stiff peaks form (this may take up to 5 minutes) and fold it in.

4. 4.

   Pour the mixture into an ice cream maker and churn until firm. While this is happening, wash the mint leaves, pat dry, and break them into small pieces.

5. 5.

   Serve the blackberry ice as scoops in bowls, garnished with fresh blackberries and mint sprigs.