Blackberry Ice Cream
Sweet blackberries blended into the creamiest vegan ice cream — every scoop tastes like summer.
Ingredients
350g Fresh Blackberries: Provides natural sweetness and a punch of antioxidants.
400ml Full-Fat Coconut Milk (Chilled): The key to a creamy, scoopable consistency without dairy.
80g Powdered Erythritol or Stevia: Keeps the recipe sugar-free while balancing the tartness of the berries.
1 tsp Vanilla Extract: Enhances the floral notes of the blackberries.
1 tbsp Lemon Juice: Brightens the flavor and preserves the vivid purple color.
Instructions
Prepare the Blackberry Puree: Place the blackberries in a blender and process until smooth. For an ultra-smooth professional finish, press the puree through a fine-mesh sieve to remove the seeds.
Combine Ingredients: In a large bowl, whisk together the chilled coconut milk, blackberry puree, sweetener, vanilla, and lemon juice until well combined.
Churn (Ice Cream Maker Method): Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions (usually 20-25 minutes).
No-Churn Method: Pour the mixture into a shallow, freezer-safe container. Freeze for 4-6 hours, stirring vigorously every 45 minutes for the first 3 hours to break up ice crystals and maintain creaminess.
Serve: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping to achieve the perfect texture.
