Here on the Pacific west coast August is blackberry season. Blackberries grow wild here and are found almost everywhere. Juicy sweet blackberry goodness comes at a price, getting stabbed by their rather large and prolific thorns. I created this recipe pre-blackberry season using organic frozen blackberries & it worked beautifully. If you are not a ginger root lover, simply leave it out. Lime and blackberry go wonderfully together. When it comes to citrus fruit, the flavour is found in the zest/peel. Not only the flavour, but also the peel contains the natural oils and flavonoids (antioxidants). Make sure when you zest the lime to avoid zesting the white part, the pith as it is bitter. TIPS on how to get silky creamy vegan & refined sugar free ice cream: 1) Chill your (full fat not “lite”) coconut milk overnight 2) chill your equipment in the freezer (paddle and ice cream mixing bowl) overnight 3) use a little alcohol to prevent ice crystals and create a creamy texture (alcohol doesn’t freeze, so no ice crystals) 4) allow frozen ice cream to soften a little at room temperature before scooping