Vegan Blackberry Ice Cream
Vegan Blackberry Ice Cream
Deep-purple blackberry ice cream with a jammy ripple — no-churn, no eggs, fully vegan
This vegan blackberry ice cream is deep purple, lush and jammy — ripe blackberries blended thick with coconut cream, with a hand-crushed berry ripple folded through at the end.
No machine, no eggs. The stir-and-freeze method keeps it scoopable, and straining out the seeds makes it silk.
Why you'll love this blackberry ice cream
- Deep purple from real blackberries — no dye
- Jammy hand-crushed ripple in every scoop
- No-churn, no machine, fully vegan
- Strained smooth — no crunchy seeds
- 15 minutes of work, freezer does the rest
- Scoops soft and clean like the photo
Health notes
- Blackberries: Among the highest-fiber berries, loaded with vitamin C and anthocyanins.
- Coconut cream: The dense, scoopable body without dairy.
- Lemon: A squeeze keeps the purple bright instead of dulling.
- Maple-sweetened: You control the sweetness entirely.
Key element — strain the seeds, ripple at the end
Blackberry seeds turn crunchy when frozen. Blend, strain, and freeze the smooth base — then fold the hand-crushed berries in at the last stir so they stay jammy streaks instead of icy chunks.
Ingredients
Base
- 3 cups blackberries, fresh or frozen (plus 1 cup extra for the ripple)
- 1 can (13.5 oz) full-fat coconut milk, chilled
- 1 cup thick coconut cream (the solid top of a second chilled can)
- ½ cup maple syrup (or agave)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
To serve
- Fresh blackberries
- Vegan cones or chilled bowls
- Mint leaves (optional)
Swaps
- Mixed berry: Half blackberries, half raspberries — brighter, pinker.
- Sugar-free: Liquid monk fruit to taste; texture softens slightly.
- With a machine: Churn 20–25 minutes instead of stir-and-freeze.
- Swirl: Ribbon vegan blackberry jam through instead of fresh ripple.
Instructions
| 1 | Prep the berries. Set aside 1 cup of blackberries for the ripple. If using frozen, thaw the rest completely and drain excess juice. |
| 2 | Blend the base. Blend the 3 cups blackberries with the coconut milk, coconut cream, maple syrup, lemon juice, vanilla and salt for a full 60 seconds. |
| 3 | Strain out the seeds. Press the blend through a fine sieve with the back of a spoon. This is what makes it silk instead of seedy-crunchy. |
| 4 | Chill, then freeze and stir. Chill the strained base 1 hour. Pour into a loaf pan and freeze, stirring vigorously with a fork at 45 minutes, 90 minutes and 2 hours. |
| 5 | Ripple in the berries. At the 2-hour stir, fold in the reserved blackberries, lightly crushed with a fork — jammy streaks, not a uniform blend. Smooth the top. |
| 6 | Finish and scoop. Freeze 2 more hours until firm. Rest 10 minutes on the counter, scoop with a hot spoon, and crown with a fresh blackberry, like the photo. |
Pro tips
- Strain patiently — press hard, the purple gold is in the pulp.
- Drain thawed berries well; water is the enemy of scoopable.
- Chill the base before freezing for finer crystals.
- Stir on schedule. Set timers, don't trust memory.
- Hot spoon, rested tub: 10 minutes out, then scoop.
Nutrition
| Nutrient | Per scoop (½ cup) |
|---|---|
| Calories | 220 |
| Protein | 2g |
| Net carbohydrates | 23g |
| Total carbohydrates | 27g |
| Fiber | 4g |
| Total fat | 13g |
| Sodium | 30mg |
Estimates based on blackberries, full-fat coconut milk and maple syrup. Exact macros vary with brands and portions.
Variations
Blackberry sage
Two bruised sage leaves steeped in the warm base — herbal, elegant.
Mixed berry
Half raspberries — brighter color, tarter finish.
Blackberry cheesecake
Ripple ribbons of sweetened vegan cream cheese through at the end.
Chocolate chunk
Fold in ½ cup chopped dark chocolate at the ripple stage.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 2 weeks | Press parchment on the surface to block ice crystals |
| Scoopable window | 10 minutes | Rest on the counter before scooping |
| Make ahead | 1 week | Make the full batch ahead; rest 15 minutes if frozen a while |
Comments
No comments yet. Be the first!