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Blackberry Chip Ice Cream

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Blackberry chip ice cream is creamy, rich and decadent. This no churn ice cream is a little sweet, a little tart, and has a gorgeous purple color! A perfect summer treat made with coconut milk, fresh blackberries and chopped dark chocolate.

blackberry ice cream in dish with mint leaf

I love this great no churn ice cream recipe! Its so simple to make, and quick and easy, too! Homemade ice cream is awesome, but the time required to make custard based ice creams can be intense. Sometimes I want ice cream now, not in two days’ time.

No churn ice cream recipes rely on other ways to get that rich and creamy texture without tempering eggs and creating a custard base. This particular recipe uses coconut cream as its base! 

The coconut cream helps to create a thick and creamy texture, while also adding a deeper flavor to the ice cream. It doesn’t overpower the flavor of the blackberries, just helps add a little something extra to this dairy free ice cream.

More No Churn Ice Cream Recipes:

blackberry ice cream in metal tin with scoop beside

Recipe Ingredients 

The great thing about this ice cream is the few ingredients you need to make it. Because you only need a few ingredients, make sure they are all top quality!

  • Full-fat coconut milk – This is what is going to give us the thick, creamy base. Make sure you refrigerate it at least overnight, as this helps the cream to separate and rise to the top. You can substitute with coconut cream or even whipped coconut cream, but do not use low fat coconut milk. You need the fat to make the texture work!
  • Maple syrup – Use a good quality syrup with lots of flavor. A dark amber works great here. Do not use pancake syrup.
  • Cocoa powder – an unsweetened, dutch processed cocoa powder will give you great tasting chocolate flavor. Use the best quality you can get your hands on!
  • Blackberries – fresh and in season are perfect here. You can also use frozen blackberries, but make sure they are thawed before you begin.
  • Vanilla extract – Use a pure extract for the best flavoring. This helps round out the flavors and bring it all together.
  • Dark chocolate – You want to use a good quality chocolate bar without a bunch of added ingredients. Don’t substitute chocolate chips here, they often contain added ingredients which cause a funny texture in the ice cream and are too big. 
  • Salt – The salt helps bring out the sweetness of the blackberries and coconut cream. 
blackberry ice cream in jar

How to make this ice cream

This is a great, easy ice cream recipe to make! No ice cream maker is needed for this no churn recipe.

  1. Line a bread pan or other freezer-safe with parchment paper and set aside.
  2. Add the canned coconut milk, maple syrup, vanilla extract, cocoa powder, and salt to a blender and pulse until just combined.
  3. Add the blackberries to the blender, reserving a few for garnish, if desired, and pulse a few more times until the blackberries are incorporated into the mixture.
  4. Remove the blender jar from the base and stir or fold in the chopped chocolate.
  5. Pour the mixture into your prepared freezer pan and cover with plastic wrap.
  6. Place the pan into your freezer, making sure that it’s resting on a flat surface, and freeze for 3-4 hours.
  7. Remove the pan from the freezer and stir. 
  8. If desired, slice the reserved berries in half, then sprinkle them over the ice cream mixture along with additional chopped chocolate.
  9. Replace the plastic wrap and place the pan back into the freezer for another 4 hours.
  10. When the ice cream is mostly frozen, but still soft enough to be scooped, remove the pan from the freezer, then scoop, garnish, and serve.

*Recipe Note: Make sure your blackberries are sweet and ripe. If they are tart, you might want to add a little sugar to them.

mixing blackberry ice cream

Storage information

This ice cream will last in the freezer for about a week, when kept tightly wrapped in plastic wrap. 

Recipe FAQ’s

Do I need to strain the seeds out of the blackberries?

That depends. Blackberry seeds don’t bother me, and so I didn’t strain mine out. If you don’t like that added texture, then you will want to strain them out. 

Place the berries into a bowl and macerate with a fork. Transfer the macerated berries to a fine-mesh sieve and place the sieve over a bowl. Press the berries through the sieve and discard the remaining seeds before adding the berries to the blender. 

scooping blackberry ice cream

Love this recipe? I’d love for you to leave a comment and review below! 

 

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Yield: 6 Servings

Blackberry Chip Ice Cream Recipe

blackberry ice cream in glass jar

Blackberry chip ice cream is creamy, rich and decadent. This no churn ice cream is a little sweet, a little tart, and has a gorgeous purple color! A perfect summer treat made with coconut milk, fresh blackberries and chopped dark chocolate.

Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 30 ounces coconut milk (full fat), refrigerated overnight
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 pint blackberries
  • 4 ounces dark chocolate, roughly chopped

Instructions

    1. Line a bread pan or other freezer-safe with parchment paper and set aside.
    2. Add the canned coconut milk, maple syrup, cocoa powder, vanilla extract, and salt to a blender and pulse until just combined.
    3. Add the blackberries to the blender, reserving a few for garnish, if desired, and pulse a few more times until the blackberries are incorporated into the mixture.
    4. Remove the blender jar from the base and stir or fold in the chopped chocolate.
    5. Pour the mixture into your prepared freezer pan and cover with plastic wrap.
    6. Place the pan into your freezer, making sure that it’s resting on a flat surface, and freeze for 3-4 hours.
    7. Remove the pan from from the freezer and stir. If desired, slice the reserved berries in half, then sprinkle them over the ice cream mixture along with additional chopped chocolate.
    8. Replace the plastic wrap and place the pan back into the freezer for another 4 hours.
    9. When the ice cream is mostly frozen, but still soft enough to be scooped, remove the pan from the freezer, then scoop, garnish, and serve.

Notes

If you prefer not to have the seeds present in the ice cream, do this: Place the berries into a bowl and macerate with a fork. Transfer the macerated berries to a fine-mesh sieve and place the sieve over a bowl. Press the berries through the sieve and discard the remaining seeds before adding the berries to the blender.

Leftover ice cream will last up to a week in the freezer when continuously covered.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 490Total Fat: 37gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 115mgCarbohydrates: 40gFiber: 4gSugar: 27gProtein: 5g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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