Vegan Blackberry Ice Cream

This vegan blackberry ice cream is creamy, refreshing, and naturally sweet — without dairy or refined sugar. Made with real fruit and smart sweeteners, it’s the perfect frozen treat for anyone managing diabetes or following a plant-based lifestyle.

Best of all? You don’t need an ice cream maker to enjoy it.

Why This Ice Cream Is Diabetes-Friendly

No refined sugar
Naturally sweetened with low-glycemic sweeteners
Dairy-free & vegan
Rich in antioxidants from blackberries
Small portions satisfy cravings

Ingredients

2 cups fresh or frozen blackberries
1 cup full-fat coconut milk (unsweetened)
½ cup coconut cream
⅓ cup erythritol or monk fruit sweetener (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt

Instructions

Step 1: Make the Blackberry Puree

Add blackberries to a saucepan over medium heat.
Cook for 5–7 minutes until berries soften and release juices.
Blend until smooth, then strain if you prefer a seedless texture.
Let cool completely.

Step 2: Blend the Ice Cream Base

In a blender, combine cooled blackberry puree, coconut milk, coconut cream, sweetener, vanilla, lemon juice, and salt.
Blend until smooth and creamy.

Step 3: Freeze

No Ice Cream Maker Method

Pour mixture into a freezer-safe container.
Freeze for 4–5 hours, stirring every 30–45 minutes for a creamier texture.

Ice Cream Maker Method

Churn according to manufacturer’s instructions, then freeze until firm.

Serving Tips for Diabetics

Scoop small portions (½ cup)
Let sit at room temperature for 5 minutes before serving
Top with a few fresh blackberries or chopped nuts
Enjoy after a balanced meal

Estimated Nutrition (Per ½ Cup Serving)

Low net carbs
No added sugar
Healthy plant-based fats
Dairy-free & vegan

(Exact values depend on sweetener and coconut milk used)

Dessert doesn’t have to be off-limits with diabetes. This vegan blackberry ice cream proves you can enjoy something creamy, fruity, and indulgent — all while keeping blood sugar in check.

Vegan Blackberry Ice Cream