• Bring ingredients except vanilla extract to a boil in a medium pot - once it boils turn down heat and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
• Pour cooled mixture into blender and process until creamy smooth, then place in fridge until very cold [overnight is best].
• Freeze, stirring every couple of hours until desired consistency [adding piece of parchment paper over top of ice cream to help avoid freezer burn] - OR - pour into ice cream maker and process according to manufacturer's instructions.
• Serve immediately as soft serve - OR - remove from freezer before scooping and serve with desired consistency.

toasted spiced pumpkin seed coconut “sprinkles”

• Toast ingredients, dry, on lowest heat on the stove and add spices at the very end once seeds and coconut are golden [you will smell it!].