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Vegan Blackberry Ice Cream


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Rate this recipe 4.2/5 (9 Votes)


  • 2 1/2 cups 2 1/2 cups blackberries
  • 1 1/2 cups 1 1/2 cups unrefined vegan granulated sugar
  • 1 can 1 can coconut milk
  • 1/2 1/2 vanilla pod


Adapted from


Step 1

1. If using freshly picked blackberries thoroughly wash the blackberries sorting through them to ensure there are no thorny bits etc. If using store bought just give them a rinse.
2. Using a knife split the vanilla pod and remove the seeds.
3. Put all the ingredients into the blender and whizz until completely smooth.
4. Strain the whole lot through a muslin cloth - remember, patience is a virtue, or so I'm told.
5. Transfer to a tupperware container (enough to hold 800ml) and freeze. You can, if you wish, periodically stir it but I personally think it creates more ice-crystals rather than lessening them. If you have an ice-cream maker you are one lucky duck and your ice-cream should be creamy smooth. (Process according to manufacturer's instructions.)

I froze mine for just over a day - let it defrost slightly before serving. Enjoy!


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