I am introducing my dairy-free Blackberry Ice Cream! This delicious treat has a creamy vanilla ice cream base that is swirled with a tangy blackberry jam that will satisfy your ice cream craving.
The best part is this ice cream is totally free from dairy products, eggs & added sugars. It works great for anyone following a Low-carb, Keto, Vegan, or THM diet!
How Does One Make Ice Cream with No Eggs or Dairy?
I am thrilled to bring my dairy and egg-free ice cream to the blog today. It is so delicious and the perfect treat on these Spring days when the weather is warming up and the smell of spring flowers is in the air!
If you’ve followed me for long you’ll know that I have quite a few ice cream recipes on my site. They are all sugar-free just as this recipe is but they are far from vegan or dairy-free!
In fact, the base of most of my ice creams is made of heavy whipping cream or eggs, so they are gloriously rich and decadent.
However, these days I’m trying to lighten things up a bit and eat more things that are dairy-free while still sticking to a low carb and sugar-free lifestyle.
I knew that a new ice cream recipe that would fit those guidelines was needed here on the blog!
You may be wondering how you can make ice cream without dairy or eggs, which is understandable, but thankfully I’m here to tell you that it is super easy to do.
In fact, there are tons of Vegan Ice Cream Recipes out there that are low-carb, keto, and THM.
The base of this easy Blackberry Ice Cream is made of a mixture of unsweetened coconut milk and coconut cream.
Both products come in 15-ounce cans and are easily found in most grocery stores. Typically I find them near the Asian food section of my local stores.
The coconut cream is thick and luscious and makes very creamy ice cream with a wonderful mouthfeel and flavor.
You won’t even miss the heavy cream or the eggs that are also used in typical ice cream recipes.
If you are not a huge coconut fan don’t give up on this recipe. While there is a slight taste of coconut it is not overwhelming by any means.
I think the vanilla and the sweet and tangy blackberries help balance the flavors out nicely.
But if you are still worried, maybe try using almond milk in place of the coconut milk, but trust me you don’t want to leave out the coconut cream here and miss out on that creamy texture!
Let’s Talk About Preparing and Making The Vanilla Ice Cream Base.
As with the bulk of the recipes I share, I wanted to keep this recipe as easy as possible so anyone could whip it up and since I figured it would be rich and creamy enough with the addition of the coconut cream, there were no extra steps needed to make a custard on the stove for this recipe.
This means my vanilla ice cream base is beyond easy to prepare. Trust me, I’m not just churning up hype here when I say that.
It really is as simple as mixing the five ice cream ingredients up and giving them time to chill.
Here’s What You’ll Need for the Vanilla Ice Cream:
- Coconut Milk, Canned
- Coconut Cream, Canned
- Allulose Sweetener or THM Super Sweet
- Vanilla
- Pinch of Salt
Once you have these simple ingredients all you need to do is open the cans of coconut milk and cream, pour them into a large mixing bowl, add in the sweetener, salt, and vanilla then mix thoroughly.
Cover the ice cream mixture and refrigerate it until it is chilled completely. You can speed this up if you need to by using the freezer instead. Just don’t let the mixture freezer completely.
After your mixture is chilled you are ready to churn it in your ice cream maker until it reaches your desired soft-serve texture.
If you don’t have one I recommend you pick one up. There are so many great machines out there today that are easy to use and very affordable.
How To Make The Delicious Blackberry Jam Swirl.
The blackberry swirl in this recipe is so tasty. I could literally eat it on anything.
In fact, I made a double batch when making this recipe so I can enjoy it on a low-carb wrap with peanut butter later, and it is also amazingly mixed with cream cheese.
Like the ice cream base, we just discussed this blackberry swirl is simple and only contains a few ingredients. The key will be finding or using the best blackberries.
Of course, fresh-picked blackberries in the dead of summer will have the best flavor but until those fresh berries are ready you can pick up some from the produce section.
If you don’t have access to fresh or if the berries at the produce section are overpriced for your budget, it is totally fine to grab a bag of frozen blackberries or any berry for that matter.
Raspberries or strawberries would work amazingly well in this recipe too.
To make the blackberry swirl you’ll need these three ingredients and a small saucepan.
- blackberries
- low carb sweetener
- chia seeds
Gather your ingredients while your ice cream base is chilling and place them into the pan over medium heat.
While the blackberries begin to heat they will naturally start releasing their juices which is what we want at this point.
As they do this, use a fork to gently mash the berries up until they have the right texture for your preferences.
If you like your fruit to be more chunky simply mash them less, if you like a more pureed fruit or smoother consistency you could use an emersion blender to blend it up. This is how I chose to do mine.
The blackberry sauce may still look a little runny after it is cooked but it needs to be placed into the refrigerator to chill completely. As it chills the chia seeds will work their magic and help the fruit to thicken up. I love using chia seeds in this way. They are a great low carb replacement for thickeners here.
Directions For Combining The Ice Cream With The Blackberry Swirl
All that is left at this point is to make the Vegan Keto Blackberry Ice Cream.
Once the vanilla ice base has been chilled completely go ahead and pour it into your ice cream maker and follow the instructions that came with your particular machine.
The great thing about the ice cream mixture we used is that is really thick and creamy and doesn’t take very long at all to come to a soft-serve texture.
You could even eat it with this texture if you prefer soft-serve ice cream over one that is more scoopable.
After churning the ice cream base place half of the ice cream in a freezer-safe bowl and spoon half of the blackberry mixture on top.
Use a knife or straw to swirl the berries around into the ice cream.
Repeat these steps with the remaining ice cream and blackberries and place the bowl into the freezer so it can continue to freeze and firm up. Keep in mind that if left for extended periods of time this ice cream will freeze solid.
If this happens, set the Blackberry Ice Cream out on the counter for 15 minutes or so before serving and it should become scoopable again. I like mine a little softer like soft serve but it is delicious no matter how you serve it.
I hope you all enjoy this new recipe for my Vegan Keto Blackberry Ice Cream as much as my family and I do. I hope to share more vegan keto recipes soon with you here so stay tuned to see those if they float your boat.
If not, have no fear more THM “S” and regular Keto recipes to come as well. But for now, here are some more tasty dairy-free keto options!
You may also like this Keto Berry Smoothie if you are looking for something tasty but a little less labor-intensive than full-out ice cream! It is also dairy-free.
Blackberry Ice Cream
A creamy and rich vanilla ice cream swirled with a blackberry compote. A delicious treat that is free from dairy, egg, and added sugars. This ice cream is both Keto and THM "S" Friendly.
Ingredients
Ice Cream Base
- 1 can of Coconut Milk
- 1 can of Coconut Cream
- 3/4 cup of Allulose Sweetener Or 1/2 THM Gentle Sweet
- pinch of salt
Blackberry Compote
- 6 ounces of blackberries
- 2 Tablespoons of Erythritol Sweetener or choice
- 1/2 Tablespoon of Chia Seeds
Instructions
- Combine the coconut milk and coconut cream in a large bowl and mix until smooth and silky.
- Add in the vanilla, salt, and sweetener and mix again. Cover and place in the refrigerator or freezer to chill completely.
- While the ice cream base is chilling make the blackberry compote by adding the blackberries, chia seeds, and sweetener to a saucepan over medium heat.
- Heat the berry mixture until the berries start to break down a bit then mash the berries further with a fork until the texture fits your preference.
- Remove the berries from the heat and place them in a bowl and chill until the berries are cold and thickened.
- To prepare your ice cream pour the chilled vanilla mixture into your ice cream mixture and prepare per the directions that came with your ice cream machine.
- When the ice cream base has finished churning place half of the vanilla ice cream into a bowl and place a couple of spoons of the chilled blackberries on top and swirl around with a knife or straw.
- Now place the remaining vanilla ice cream on top of the berries and repeat the step with the remaining berry mixture.
- Place the Blackberry Ice Cream into the freezer to freeze to your desired texture. This ice cream is best served frozen but not frozen solid. The ice cream will freeze solid if left too long in the freezer. If that happens set the ice cream out on the counter to soften to a texture that can be scooped again.
Nutrition Information
Yield
4Serving Size
2/3 cupsAmount Per ServingCalories 256Total Fat 23gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 52mgCarbohydrates 15gNet Carbohydrates 5gFiber 3gSugar 8gSugar Alcohols 7gProtein 3g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
I’m not sure I understand the difference between canned coconut milk and coconut cream. I thought they were in the same can. with the coconut cream in a solid mass at the top.
This recipe sounds perfect! Can’t wait to try it!
Hi Frances, there is actually a can that say “Coconut Cream”. It is only that thick cream, no liquid like you find in the cans that say “coconut milk”. They are the same cream, but in the full can of cream, you will not have that really runny liquid, just the nice thick cream.