Ingredients

The following ingredients have 4 Servings
  • 1 cup blanched almond flour
  • 1/2 cup oat flour
  • 1/4 cup coconut oil or butter, (melted)
  • 1/4 cup coconut sugar
  • 2 cups blackberries, (fresh, or frozen and thawed)
  • 1/4 cup sugar, (or Monkfruit sweetener with erythritol)
  • 1/4 cup water
  • 2 tbsp lemon juice, (freshly squeezed)
  • 16 oz (450 gm) cream cheese, (softened)
  • 1/4 cup sugar, (or Monfruit sweetener with erythritol)
  • 1 quart (liter) vanilla ice cream
  • 2 cups fresh assorted berries, (blackberries, blueberries, raspberries, etc.)

Instruction

  • Preheat oven to 350°F.
  • Cut a circle of parchment paper to fit in the base of your springform pan.
  • Begin by preparing the crust. Combine the almond flour, oat flour and coconut sugar with melted coconut oil or butter until crumbly. Press firmly into the bottom of a 9-inch springform pan.
  • Bake at 350°F. for 10 - 12 minutes or until golden brown. Remove and let cool completely.
  • In a medium saucepan, combine blackberries, sugar, water and lemon juice. Stir until sugar dissolves. Mash the berries with a spoon or spatula. Bring to a boil, then simmer for 8 - 10 minutes or until slightly thickened. 

Press through a fine sieve to remove seeds, using the back of a spoon or a spatula to release the juice. Allow the juice to cool. This sauce can be made up to a week in advance and stored covered in the fridge.
  • Using a food processor or and electric mixer, combine the fully softened cream cheese with the sugar until fluffy. Add the softened ice cream and pulse or beat until combined. Add the cooled blackberry sauce and pulse or beat.
  • Pour the filling over the cooled crust and transfer to the freezer. Freeze for 4 hours or overnight before decorating with fresh berries.