to freeze - mulberry lemon coconut ice cream

I am ice cream obsessed, especially in summer!
When I read about the ingredients I had to give it a try! 
I sounded refreshing, tropical, and good for you with the blackberries.
Hello anti-oxidant ice cream!
What I love about this especially, normally you have to have this ice cream machine to make ice cream… This one doesn't… so what are you waiting for! 
Make a batch, keep em in the freezer so you always have a healthy treat in the neighborhood
Eat some as breakfast, as a snack or serve as dessert, or at an impromptu dinner party

Coconut, mulberries & lemon
recipe by In the Making By Belen
recipe type: to breakfast, to snack, to blend
vegan, raw, gluten free, lactose free
serves 3

what you need
400ml coconut milk
2 tbsp coconut cream/mousse
1 ½ cup  mulberries (or any kind of berries)
½ lemon
4 tbsp maple syrup/ raw honey (or your favorite sweetener)
3 tbsp dried cranberries
1 tsp vanilla powder

what do to
Squeeze the lemon to make juice. Add the coconut milk, coconut cream or mousse, lemon juice, vanilla powder and maple syrup into a blender and mix until combine all the ingredients.
Drop the creamy coconut-lemon cream into a jar and keep aside.
Clean the blender and now mix the berries to make them into a purée.
Chop the cranberries into small pieces.
In small metallic containers (or any container that works for freezing) drop first some berry purée, then some coconut-lemon cream, now add some pieces of dried cranberries and start again the process by dropping some berry purée and so on until you fill up your forms.
Place them in the freezer and cool down for approx. 2-3 hours.
I like them creamy so i remove them from the freezer 15 minutes before eating them.