If you like blackberries, and you like ice cream, but you’re allergic to, or intolerant of milk, you’re gonna LOVE this Homemade Blackberry Ice Cream recipe. I never liked milk, but didn’t realize I was lactose intolerant until I was about 18 years old. Unfortunately, I have passed the intolerance along to not only my children, but my grandchildren, too. So we’re always looking for tasty, dairy-free treats . . . and look what we came up with!
Ingredients
- Coconut Milk (paid links), canned (4 – 13.66 ounce cans)
- Vanilla Extract, 1/2 teaspoon
- Sugar, 1 cup powdered (or 1/2 cup granulated)
- Blackberries, 1 pint fresh (or 8 ounce frozen)
Although they’re not ingredients, you’ll also need a blender and four ice cube trays.
Let’s make a Yummy, Dairy-Free Frozen Treat!
- Refrigerate the canned coconut milk overnight.
- Wash and drain the Blackberries, put into your Ninja Blender (paid link), and pulse to pulverize (no big chunks, but not liquified). It may be necessary to add a little (less than 1/4 cup) coconut milk to get the blender to chop the blackberries. If so, use the coconut milk that is left in the can from step 3, below.
- Remove the lid of each can of coconut milk, and spoon out the “cream” that will have collected at the top of the can.
- Put the cream into a small mixing bowl and beat with hand mixer until it is stiff and fluffy.
- In a medium-sized mixing bowl, combine the sugar, blackberries, and vanilla, then fold in the coconut cream you just whipped.
- Spoon mixture into ice cube trays and freeze for approximately 2 hours, or until firm.
- Remove frozen mixture from ice cube trays and put about 4-6 cubes in your blender. Pulse the blender to “chop” the ice and form a slush-like consistency. Add more frozen mixture cubes and continue to blend until all cubes are added and “slushy”.
This is a very versatile recipe. You can use peaches, strawberries, bananas, blueberries, or your favorite fruit in place of the blackberries. Also, you can make this same dairy-free ice cream in an electric ice cream maker. So, take a minute to pin this recipe to your favorite board, and you’ll be able to get back to it in a split second!
Homemade Blackberry Ice Cream {Dairy Free}
If you like blackberries, and you like ice cream, but you're allergic to, or intolerant of milk, you're gonna LOVE this Homemade Blackberry Ice Cream recipe.
Ingredients
- Coconut Milk, canned (4 – 13.66 ounce cans)
- Vanilla Extract, 1/2 teaspoon
- Sugar, 1 cup powdered (or 1/2 cup granulated)
- Blackberries, 1 pint fresh (or 8 ounce frozen)
Instructions
- Refrigerate the canned coconut milk overnight.
- Wash and drain the Blackberries, put into your blender (I prefer a Ninja Blender), and pulse to pulverize (no big chunks, but not liquified). It may be necessary to add a little (less than 1/4 cup) coconut milk to get the blender to chop the blackberries. If so, use the coconut milk that is left in the can from step 3, below.
- Remove the lid of each can of coconut milk, and spoon out the “cream” that will have collected at the top of the can.
- Put the cream into a small mixing bowl and beat with hand mixer until it is stiff and fluffy.
- In a medium-sized mixing bowl, combine the sugar, blackberries, and vanilla, then fold in the coconut cream you just whipped.
- Spoon mixture into ice cube trays and freeze for approximately 2 hours, or until firm.
- Remove frozen mixture from ice cube trays and put about 4-6 cubes in your blender. Pulse the blender to “chop” the ice and form a slush-like consistency. Add more frozen mixture cubes and continue to blend until all cubes are added and “slushy”.
Homemade Blackberry Ice Cream is Hard to Beat, but You’ll Need to Check Out These, too:
2-Ingredient Macarons – Best Beginner Macaron Recipe
Mamma’s Famous Roasted Chicken
Vegan Butterbeer Brownies
