Vegan Berry Ice Cream
Vegan Berry Ice Cream 🍓
This Vegan Berry Ice Cream is a thick, pink, speckled freeze you can drink with a straw when it’s soft or scoop when it’s firm. Frozen berries, banana, and a splash of plant milk. No dairy. No ice cream maker. It tastes like a berry milkshake that decided to become dessert.
I love blending it until it’s just barely moving in the blender. That’s the soft-serve moment. Freeze the rest if you want scoops later. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Ice Cream 💚
- 🌱 Completely vegan
- 🍓 Real mixed berries
- 🍦 Soft-serve or scoopable
- 🌀 Blender only
- 🍌 Banana-sweet, no ice cream maker
- ⏱️ Ready in 5 minutes
The Secret to Ice Cream That Isn’t Icy
Use frozen fruit and almost no liquid. Add plant milk a tablespoon at a time. Too much liquid makes a smoothie. Stop when the blades catch and the mix looks like soft serve. For scoops, freeze it in a loaf pan and let it sit 10 minutes before serving.
Frequently Asked Questions ❓
Do I have to use banana? 🍌
Banana makes it creamy. Frozen mango or extra coconut cream also works.
Which berries are best? 🫐
A mix. Strawberries keep it pink. Blueberries and raspberries add the specks.
Can I add protein powder? 💪
Yes. A scoop of vanilla vegan protein plus an extra splash of milk.
🌱 Vegan Berry Ice Cream
Ingredients 🛒
- 2 frozen bananas, sliced
- 1½ cups frozen mixed berries
- ¼–½ cup unsweetened plant milk
- 1 tablespoon maple syrup (optional)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions 👩🍳
- Add the frozen bananas, berries, vanilla, salt, and ¼ cup plant milk to a blender.
- Blend, stopping to scrape the sides. Add milk only as needed.
- Stop when it’s thick and creamy, like soft serve.
- Pour into a tall cup and eat now, or freeze 2–3 hours for scoops.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 180 |
| Protein | 2g |
| Net carbohydrates | 36g |
| Total carbohydrates | 41g |
| Fiber | 5g |
| Total fat | 1g |
| Sodium | 40mg |
Estimates based on banana, mixed berries, and a splash of plant milk. Maple will add a few extra carbs.
Notes & Tips 💡
- A high-speed blender makes this much easier.
- For a richer scoop, swap the milk for coconut cream.
- If it freezes rock-hard, blend again with a splash of milk.
- A handful of spinach disappears into the pink if you want extra greens.
This Vegan Berry Ice Cream is thick, speckled, and blender-fast. Soft serve in a cup, or freeze it and call it dessert. 🍓🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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