Blackberry Coconut Ice Cream is a refreshing, dairy-free dessert that perfectly balances the tropical richness of coconut milk with the tart sweetness of ripe blackberries. Swirled with a luscious compote and optionally topped with jam or reduction, this vibrant frozen treat is as visually striking as it is flavorful.

Why You’ll Love This Recipe

This ice cream is ideal for anyone seeking a plant-based or dairy-free dessert that doesn’t compromise on creaminess. The coconut milk provides a smooth and luxurious texture, while the blackberries add brightness, color, and a naturally fruity depth. It’s easy to make at home with minimal ingredients, and it’s both allergy-friendly and crowd-pleasing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

full-fat coconut milk
fresh or frozen blackberries
maple syrup or agave nectar
lemon juice
vanilla extract
salt
extra blackberries, for swirl or topping
blackberry jam or reduction (optional, for drizzling)

directions

In a saucepan over medium heat, combine blackberries, lemon juice, and 2 tablespoons of the maple syrup. Cook for 8–10 minutes until the berries break down and the mixture thickens. Strain through a fine mesh sieve for a smoother texture and let cool.
In a blender, combine the coconut milk, remaining maple syrup, vanilla extract, salt, and the cooled blackberry compote. Blend until smooth and creamy.
Chill the blended mixture in the refrigerator for at least 2 hours until thoroughly cold.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
Optional: During the last few minutes of churning or as you transfer the ice cream to a container, swirl in additional blackberry compote or a few spoonfuls of blackberry jam.
Freeze for at least 2 hours for a firmer scoopable texture.
Serve with extra blackberries and a drizzle of blackberry reduction if desired.

Servings and timing

Serves approximately 6–8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 2 hours
Churn time: 20–25 minutes
Freeze time: 2 hours
Total time: about 4 hours 45 minutes

Variations

Mixed Berry Version: Substitute part of the blackberries with raspberries or blueberries for a more complex flavor.
Coconut Crunch: Stir in toasted coconut flakes during the last minute of churning for added texture.
Citrus Boost: Add lime zest or orange zest to the base for a brighter, tangier profile.
Herbal Touch: Infuse the compote with fresh basil or mint for an aromatic twist.
No-Churn Method: Blend the mixture and pour it into a freezer-safe container, stirring every hour for the first 3 hours to break up ice crystals.

storage/reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 10–15 minutes before scooping to soften slightly. Do not attempt to reheat; this dessert is best enjoyed cold.

FAQs

Do I need an ice cream maker to make this recipe?

While an ice cream maker yields the creamiest results, you can use a no-churn method by stirring the mixture manually during freezing.

Can I use canned light coconut milk?

It’s not recommended, as full-fat coconut milk is essential for the creamy texture.

Is this recipe vegan?

Yes, as long as you use maple syrup or agave nectar, all ingredients are plant-based and vegan-friendly.

Can I use frozen blackberries?

Yes, frozen blackberries work perfectly—just thaw them slightly before cooking into the compote.

What if I don’t have blackberry jam for the swirl?

You can use extra compote, a quick reduction of blackberries and sugar, or omit it altogether.

How do I prevent ice crystals in the ice cream?

Using full-fat coconut milk and ensuring the base is thoroughly chilled before churning helps minimize ice crystals.

Can I sweeten it with something else besides maple syrup or agave?

Yes, you may use honey (if not vegan) or a sugar syrup, adjusting to taste.

Will this taste strongly of coconut?

Coconut is present but balanced by the tart blackberries and vanilla; the flavor is creamy and fruity rather than overwhelmingly coconutty.

Can I add mix-ins like nuts or chocolate chips?

Yes, chopped pistachios or dark chocolate chips can be folded in after churning for added texture.

How long does it take to soften after freezing?

Let the ice cream sit out for 10–15 minutes before scooping for the ideal consistency.

Conclusion

Blackberry Coconut Ice Cream is a flavorful, dairy-free dessert that brings together the natural sweetness of blackberries with the creaminess of coconut. Whether you’re vegan, lactose intolerant, or simply looking for a refreshing summer treat, this recipe delivers indulgence without compromise. It’s a scoop of pure, fruity satisfaction.

Blackberry Coconut Ice Cream

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Author: Emma Delaney
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 1 quart (about 6–8 servings) 1x
Category: Dessert
Method: Churned
Cuisine: American
Diet: Vegan

Print Recipe

Description

A rich and creamy vegan ice cream made with coconut milk and bursting with blackberry flavor, featuring a luscious compote swirl and naturally sweetened with maple syrup.

Ingredients

Units Scale

2 cans (13.5 oz each) full-fat coconut milk
1 cup fresh or frozen blackberries
1/2 cup maple syrup or agave nectar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
1/2 cup extra blackberries, for swirl or topping
2 tablespoons blackberry jam or reduction (optional, for drizzling)

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Instructions

In a saucepan over medium heat, combine blackberries, lemon juice, and 2 tablespoons of the maple syrup. Cook until berries break down and mixture thickens (about 8–10 minutes). Strain through a sieve for a smoother texture. Let cool.
In a blender, combine coconut milk, remaining maple syrup, vanilla extract, salt, and the cooled blackberry mixture. Blend until smooth and creamy.
Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
Churn in an ice cream maker according to the manufacturer’s instructions (usually 20–25 minutes).
For extra flavor, swirl in more blackberry compote or jam during the last few minutes of churning or as you transfer the ice cream to a container.
Freeze for at least 2 hours for a firmer texture.
Scoop and serve with fresh blackberries and an optional drizzle of blackberry reduction.

Notes

Using full-fat coconut milk gives the creamiest texture.
Maple syrup adds a subtle richness, but agave can be used for a lighter flavor.
Straining the blackberry compote ensures a smooth ice cream base.
Let the ice cream sit at room temperature for 5–10 minutes before scooping if very firm.

Nutrition

Serving Size: 1/2 cup
Calories: 210
Sugar: 14g
Sodium: 15mg
Fat: 16g
Saturated Fat: 14g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg