So, I have this problem.

It involves the ice cream attachment for my Kitchen Aid mixer that I just don't put to use enough. You see, you have to freeze the ice cream maker before you use it. And well, I have a patience problem and by the time I decide to make ice cream, I'm not willing to wait overnight to freeze the ice cream maker attachment.

Long story short, I'll resort to no-churn. But hey, it's okay! The perfect and beautiful thing about recipes like this one is that you can either make it in your ice cream maker OR freeze it without putting it through the ice cream maker. Brilliant, right?! I think so. I'm a huge supporter of no-churn.

So for days I just don't have the umph or memory to get my ice cream maker in order, I turn to this no-churn recipe. I hit it with a lot of vanilla and then stir in melted dark chocolate... AND ROASTED BLUEBERRIES. Yes, you heard that right! You can use any berry you want. Just spread fresh berries on a baking sheet and roast at 400 degrees for about 15 minutes or until roasty and bubbly.

Vanilla Ice Cream with Roasted Berries & Dark Chocolate {vegan}

2 (14 or 15 ounce) cans full-fat coconut milk
1/4 cup sugar
1/3 cup pure maple syrup
Pinch of sea salt
2-3 teaspoons of pure vanilla extract
1 vanilla bean pod, split and scraped (optional)
1 pint blueberries
1/2 cup dark chocolate chips or chunks, melted

Directions:

Roast Blueberries: Place blueberries on parchment paper on a baking sheet and roast in the oven at 400 for about 15-20 minutes, or until bubbly. Take out and set aside until ready to stir in ice cream (you can do this step any time before you stir it in the ice cream, it's okay if it cools completely before stirring in).
Make no-churn method: In a blender, combine the coconut milk, sugar, maple syrup, sea salt, and 2 teaspoons of vanilla extract and the vanilla bean seeds (if using). Blend to combine the ingredients. Taste the ice cream and if you want more vanilla flavor, add 1 more tsp. of vanilla extract.
Pour ice cream mixture into a metal bread loaf pan and freeze for 1 hour. Take out and stir with a whisk or spoon. Place back in the freezer for another hour. Repeat method and take out and whisk. Place back in the freezer for another hour. (3 hours total of in freezer so far). Take out and stir. Melt chocolate in microwave and stir into the ice cream mixture. It will freeze as it touches the ice cream and that's perfect, you want it to create chocolate chunks or flecks. Stir in the roasted blueberries.
Place back in the freezer and freeze for another 1-2 hours, or until hardened and scoopable. Or you can cover cover with aluminium foil and chill overnight. Whenever you want to scoop, let it set on the counter to thaw slightly (about 10 minutes) until scoopable.
Make ice cream maker method: Freeze the ice cream maker according to directions (usually the day before). Make the ice cream mixture in the blender like above. When combined, add to ice cream maker and churn for about 45 minutes (like soft-serve). Then transfer into the bread loaf pan and stir in the melted chocolate and blueberries. Freeze for 4 hours, or until scoopable.

Vanilla Ice Cream with Roasted Blueberries + Dark Chocolate {vegan}