I love this easy blackberry ice cream recipe! No machine or churning, and it’s creamy and delicious without dairy or refined sugar. Cool off with a scoop or three.
We’re in the middle of a classic summer heat wave. If we needed an excuse to make some delicious blackberry ice cream, we could use the heat.
But we don’t need an excuse, cause we’re awesome. The heat is an incentive, though. The cold creaminess and clean, fresh blackberry flavor cut through this muggy heat in the loveliest way. Last night I took a cup outside to enjoy while I hung out with the fireflies in my backyard…refreshing in every way.
I have a whole bunch of wild blackberries in the freezer I’ve been harvesting for a month or so to make nommies with. A guy on Instagram told me they’re black raspberries, which makes sense. They taste like blackberries but are more the size and shape of raspberries. Whatever they are, they grow wild all over PA, and I can’t resist snatching them off bushes and eating them whenever I see them.
The berry in the pic isn’t ripe. When they’re ripe, they’re purple-black. I’ll have to come back for this little girl in a few days.
If you can’t use all you have right away, chuck them into plastic freezer bags and keep them for later. The berries in that pic are frozen, and you can see they stay in pretty good shape.
I love how easy this is to make, and how the flavor of the fresh blackberries shines through every bite. I just whipped up some coconut cream, pureed and strained the berries, and mixed them together with a little sweetness, a dash of salt and a few pinches of lemon zest. Into the freezer for an hour or so, and ice cream is served.
Regarding the sweetness, I’ve made this with both maple syrup and agave. I like the taste especially with agave, but it’s great with maple syrup too. Whatever you choose, this is some fabulous blackberry ice cream: decadently creamy and naturally delicious!
Eat Healthy Eat Happy
Treat yourself to this fresh blackberry ice cream. It's easy to make and naturally delicious.
2 hrPrep Time
2 hrTotal Time
- 2 cans full-fat coconut milk, chilled 2 hrs - overnight
- 3 c fresh or frozen blackberries
- 1/4 c + 2 Tbs pure maple syrup or agave nectar
- dash salt
- a few pinches lemon zest
- Microwave the berries for a few seconds to get them warm and juicy.
- Use a hand blender or food processor to puree, then pour/press through a sieve to remove the seeds.
- Drain the liquid from the coconut milk (maybe save for a smoothie later) and place the thick cream in a medium bowl.
- Use an electric mixer to whip to a whipped cream consistency. Whip in the strained berries, syrup or agave, salt and lemon zest. Taste and add more sweetener/salt/zest if desired.
- Freeze for 1-2 hours before scooping. If the ice cream freezer too hard to scoop, thaw it for a few seconds in the microwave.
For my Pinners:
Here’s another of my favorite fruity cool-downs: strawberry sorbet! Just strawberries and sweetness, no machine or churning. Here’s the strawberry sorbet recipe if you want to check it out.
I think I need another scoop before I go mow the lawn. I’ll need a scoop after too, to celebrate.
But wait, before I forget! Here are two more easy blackberry recipes you’ll want to check out. Because we need to eat something other than ice cream…people say that, anyway.
Here’s my Easy Blackberry Vinaigrette. It’s super light, ready in just ten minutes and tastes like you’re pouring summer all over your salad.
And here’s the salad I most like to pour it over: Pecan Plum Salad with Blackberry Vinaigrette. Easy, healthy and tastes fancy as f***.