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.

Vegan Blackberry Ice Cream – Best Creamy Dairy-Free Recipe

Name: Vegan Blackberry Ice Cream
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Vegan
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

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

Scale

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

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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