I still remember the day I made my first batch of vegan blackberry ice cream. It was one of those warm Ottawa afternoons when the market berries were just too good to pass up. I tossed them into a blender with creamy oat milk and a drizzle of maple syrup, hoping for something refreshing and dairy-free.
The first spoonful? Pure summer. Smooth, tangy, and just sweet enough. I thought, ‘Wow, this is it, this is what I need to share on HubFoodie.’ From that day, it became one of my favorite recipes to teach, because anyone can make it, and it tastes like a scoop of sunshine.
Table of Contents
Table of Contents
What is Vegan Blackberry Ice Cream?
The Concept of Vegan Ice Cream
Vegan blackberry ice cream is a creamy, dairy-free dessert made with plant-based ingredients, including coconut cream, almond milk, or cashews. Instead of relying on heavy cream and eggs, it uses healthy plant fats and natural sweeteners to achieve a smooth, indulgent texture.
Why Blackberry is a Perfect Flavor Choice
Blackberries bring a balance of sweet and tangy flavors while giving the ice cream a naturally vibrant purple color. Rich in antioxidants, vitamins, and fiber, they add both nutritional value and a refreshing twist to traditional vegan frozen desserts.
Step-by-Step Vegan Blackberry Ice Cream Recipe
Ingredients and Measurements
To make approximately 1 quart of vegan blackberry ice cream, gather:
- 2 cups fresh or frozen blackberries
- 1 cup full-fat coconut cream (or cashew cream for added richness)
- 1 cup almond or oat milk
- ½ cup maple syrup or agave nectar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- Pinch of sea salt
Detailed Instructions for Churning
1. Prepare the Blackberries – Rinse and puree the blackberries, then strain to remove seeds.
2. Blend the Base – In a blender, mix coconut cream, almond milk, maple syrup, vanilla, lemon juice, and salt until smooth.
3. Combine with Blackberries – Stir in the blackberry puree, reserving 2–3 tablespoons for a ripple effect.
4. Churn the Ice Cream – Pour into an ice cream maker and churn for 20–25 minutes until creamy.
5. Create Swirls – Layer the mixture in a container, adding reserved blackberry puree and swirling with a spoon.
6. Freeze – Cover and freeze for 4–6 hours until firm.
No-Churn Method
Without an ice cream machine, whip coconut cream with a hand mixer until fluffy. Fold in almond milk, sweetener, and blackberry puree. Layer, swirl, and freeze for 6 hours, stirring once midway to prevent ice crystals.
Learn more about quick recipes in Quick & Easy Raw Vegan Recipes
Benefits of Vegan Blackberry Ice Cream
Health Benefits of Plant-Based Ice Creams
Vegan ice creams are ideal for anyone avoiding dairy or looking for lighter desserts. By using ingredients like coconut cream or almond milk, they offer a creamy texture without lactose or cholesterol. Most vegan recipes also feature natural sweeteners like maple syrup or agave, making them less processed and easier on digestion compared to traditional ice creams.
Nutritional Value of Blackberries
Blackberries are not just flavorful, they’re packed with nutrients. Rich in vitamin C, vitamin K, and manganese, they support immune health and bone strength. Their high antioxidant content helps fight inflammation, while the fiber promotes better digestion. When blended into vegan ice cream, blackberries add natural sweetness, a gorgeous purple color, and a nutritional boost.
Prepping Blackberries for Ice Cream
Should You Rinse Blackberries Before Freezing?
Yes, rinsing blackberries before freezing or blending is essential when preparing vegan blackberry ice cream. Clean berries ensure a smooth, safe dessert without unwanted grit. Gently wash them under cold water and pat them dry to prevent excess moisture that could create ice crystals during freezing.
Why Soak Blackberries in Salt Water?
When making vegan blackberry ice cream, soaking the berries in lightly salted water helps remove small insects and impurities hidden within. This step also keeps the fruit firm, giving your plant-based ice cream a better texture and a more vibrant flavor.
Vegan Ice Cream Base – What Works Best?
The Role of Cashews and Coconut Cream
A smooth and creamy base is the foundation of any great vegan blackberry ice cream. Soaked cashews create a thick, velvety texture when blended, while full-fat coconut cream adds richness and a subtle tropical note. These plant-based fats mimic the luxurious mouthfeel of traditional dairy ice cream without adding heaviness.
Sweeteners: Maple Syrup, Agave, or Dates?
Natural sweeteners like maple syrup, agave nectar, or blended dates complement the tartness of blackberries while keeping the dessert free from refined sugar. Maple syrup lends a warm, caramel-like sweetness, whereas agave offers a light, neutral flavor. For expert tips on perfecting creamy vegan bases, this vegan berry ice cream guide provides excellent advice on balancing fats and natural thickeners.
Blackberry Ripple Ice Cream Variations
Vegan Blackberry Ripple vs. Classic Ripple
Vegan blackberry ice cream with a ripple is made by swirling blackberry puree into a dairy-free base, creating a fruity marbled effect. Unlike classic ripple ice cream made with heavy cream, this version uses plant-based ingredients like coconut cream or cashews for a creamy texture.
Simple Variations
Chocolate Swirl: Add a thin layer of vegan chocolate sauce for a blackberry-chocolate ripple.
Blackcurrant Ripple: Replace blackberries with blackcurrants for a tangy, bold flavor.
Mixed Berry Ripple: Use a mix of blackberries, blueberries, and raspberries for a sweet-tart combination.
Lemon Blackberry Ripple: Add a touch of lemon zest to the blackberry puree for a refreshing twist.
Storing and Serving Vegan Blackberry Ice Cream
How to Store Homemade Vegan Ice Cream
To maintain the creamy texture of vegan blackberry ice cream, transfer it to an airtight, freezer-safe container. Place a sheet of parchment paper directly on top of the ice cream to prevent ice crystals from forming. For the perfect scoop, allow it to soften at room temperature for 5–10 minutes before serving.
Serving Ideas & Gourmet Toppings
Enhance your vegan blackberry ice cream with fresh blackberries, chopped nuts, or a drizzle of vegan chocolate sauce for added crunch and flavor. For a creative twist, serve it with vegan pound cake, layer it into parfaits, or scoop it into waffle cones for a fun presentation.
FAQs: Vegan Blackberry Ice Cream
1. What is the best plant milk for vegan ice cream?
Full-fat coconut milk is often the top choice for vegan blackberry ice cream because of its rich, creamy texture. Almond milk and oat milk can also work, especially when combined with cashew cream for extra smoothness.
2. How to prep blackberries for ice cream?
Wash the blackberries thoroughly and pat them dry. For a smoother ice cream texture, blend them into a puree and strain out the seeds before mixing with the base.
3. Is vegan ice cream healthier for you?
Yes, vegan blackberry ice cream is often healthier than traditional ice cream. It’s lactose-free, usually lower in saturated fat, and made with natural sweeteners rather than refined sugars.
4. What is the best base for vegan ice cream?
The best base combines coconut cream or cashew cream with natural sweeteners like maple syrup or agave. This mixture ensures a thick, creamy consistency without dairy.
5. Why do you soak blackberries in salt water?
Soaking blackberries in lightly salted water removes hidden insects and impurities while keeping the fruit firm and fresh for your vegan blackberry ice cream.
6. How to add fresh fruit to ice cream?
To avoid icy chunks, fold small pieces of fresh fruit into the churned ice cream or swirl fruit puree into the mixture right before freezing.
7. What is the name of the blackberry ice cream?
When made without dairy, it’s typically referred to as vegan blackberry ice cream, a plant-based version of classic blackberry ice cream.
8. Should you rinse blackberries before freezing?
Yes, rinse and dry the blackberries before freezing to ensure they are clean and free of dirt or pesticides.
9. How to make blackberry ripple ice cream?
Make a concentrated blackberry puree, swirl it into the churned ice cream base, and freeze. This creates the signature ripple effect in vegan blackberry ice cream.
10. What does ripple mean in ice cream?
Ripple refers to a swirl of sauce, puree, or flavoring that runs through the ice cream base, adding a marbled look and bursts of taste.
11. What are the ingredients in blackcurrant ice cream?
Typical ingredients include blackcurrants, coconut cream (or other plant-based cream), almond or oat milk, natural sweeteners, and a touch of lemon juice.
📋 Recipe
Print
Vegan Blackberry Ice Cream
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (prep + freeze)
- Yield: 1 quart (about 8 scoops) 1x
- Category: Dessert
- Method: No-Churn/Churn
- Cuisine: Vegan
- Diet: Gluten Free
Description
This vegan blackberry ice cream is a smooth, dairy-free dessert made with fresh blackberries, coconut cream, and natural sweeteners. It’s easy to make, full of fruity flavor, and perfect for summer. Whether churned or no-churn, this recipe delivers a creamy texture without dairy.
Ingredients
2 cups fresh or frozen blackberries
1 cup full-fat coconut cream (or cashew cream)
1 cup almond or oat milk
½ cup maple syrup or agave nectar
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
Pinch of sea salt
Instructions
- Rinse blackberries and blend them into a smooth puree. Strain to remove seeds.
- In a blender, combine coconut cream, almond milk, maple syrup, vanilla, lemon juice, and salt. Blend until creamy.
- Stir in blackberry puree, reserving a few tablespoons for ripples.
- Pour mixture into an ice cream maker and churn for 20–25 minutes until thick.
- Transfer to a container, layer with reserved puree, and swirl to create a ripple effect.
- Freeze for 4–6 hours until firm.
- For a no-churn option, whip the coconut cream, fold in other ingredients, and freeze as above.
Notes
Let the ice cream sit at room temperature for 5 minutes before serving for easy scooping.
Top with fresh blackberries, granola, or vegan chocolate sauce for extra flavor.
Substitute blackberries with mixed berries or blackcurrants for variations.
Nutrition
- Serving Size: ½ cup (1 scoop)
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 12 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
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