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)
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
