This Blackberry Ice Cream is very easy to make at home. Such an ice cream is made without the usage of dairy products, it is absolutely vegan and turns out to be very creamy, delicate and amazingly delicious. Moreover, this creamy blackberry ice cream is refined sugar free, it is healthy and tastes simply gorgeous!
For making this creamy blackberry ice cream, you don’t need an ice cream maker. Only a blender and a couple of minutes of your time. Just blend everything in a blender, put it in a freezer, and after a few hours the unbelievably delicious popsicles will be ready. If you don’t have popsicle molds, you can serve it in the bowl by scooping the balls with an ice cream spoon.
To make this creamy ice cream, you will need berries, coconut cream (the thick part of canned milk), cashews, maple syrup, a little bit of coconut oil, vanilla and salt. You can use any berries you like – raspberries, strawberries, blueberries, red or black currants or even mixed berries. We suggest you try the version with blackberries – the amazing combination you will enjoy without any doubts. Both frozen and fresh berries will suit.
Berries are fully loaded with antioxidants, flavonoids, vitamins and minerals. They also can be a low-calorie addition to many desserts making them healthier and boosting you with energy. Blackberry is packed with vitamin C, K, manganese, high in fiber and has a pleasant delicate taste. Blackberries are succulent, soft, juicy berries with a slightly tart flavor. The ripe blackberries are sweet and a little bit tangy. Blackberry flavor and creamy cashew-coconut base complement each other in the best way and become a divinely tasty dessert, so rich, delicate, sweet, and refreshing.
Coconut full-fat milk is an essential ingredient in this recipe. Its combination with soaked cashews provides such a creamy and smooth texture to the ice cream.
It’s a great snack not only in summer, but also in any other season of the year, regardless of weather conditions. With no doubts, ice cream lovers will be fully satisfied with this great vegan blackberry ice cream.
More Delicious and Refreshing Recipes for Summer
- 1 cup (160 g) blackberries
- 1 cup (150 g) cashews
- 1 can full-fat coconut milk (we need a thick part only)
- 1/3 cup (110 g) maple syrup
- 1 tsp vanilla extract
- pinch of salt
- Place a can of full-fat coconut milk into the fridge overnight. Open and only a thick part at top. Soak cashews for 6 hours, rinse and drain.
- Place all the ingredients into a high-speed blender and blend until creamy and smooth.
- Pour the mixture into silicone popsicle molds. Add popsicle sticks to each one. Place the molds into the freezer for about 6 hours.
- Take the ice cream bars out of silicone molds and enjoy!