Vegan Blackberry Ice Cream - with coconut milk, no churn

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index, while sugar is a cost-effective sweetener.

Forage blackberries from a local nature reserve.

Measure out 1 cup of blackberries and place them in the blender.

Measure out 1 cup of chopped dates and add them to the blender.

Pour in the full fat coconut milk, ensuring it's about 50% coconut content for creaminess.

Put the lid on the blender tightly and blend until creamy and smooth.

Prepare a container for freezing by lining it with parchment paper (optional).

Pour the blended mixture into the prepared container.

Place the container in the freezer and leave it for at least a few hours to firm up.

After a few hours, remove the container from the freezer and let it sit at room temperature for up to half an hour to soften for scooping.

Once softened, scoop the ice cream and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens