The no-churn blender method is perhaps the easiest way to create this blackberry ice cream for yourself at home. It is surprisingly simple to make and requires only 4 ingredients. The only equipment that you need is a blender. A bullet blender, regular blender, hand blender, or food processor will all do the job. In today’s recipe, I am using the fresh, wild blackberries that I foraged in my local nature reserve earlier on. That excites me hugely *happy dance*! I created this vegan blackberry ice cream using full-fat coconut milk, dates, and vanilla.

If you are looking for an even simpler no-churn vegan ice cream recipe then check out  ‘the easiest vegan ice cream with only TWO ingredients’ HERE. This is my original recipe. It’s insanely creamy and delicious.

Vegan blackberry ice cream equipment

I am using a bullet blender to make mine in the recipe below. However, you can use any blender. I have at times made this with a hand blender, a regular blender, and a food processor. All yield delicious results. If you use a food processor or hand blender, then simply blend or let it process for a little longer, until everything has broken down and you get a thick blackberry cream.

The importance of using full-fat coconut milk for no-churn ice cream

You may be tempted to get reduced-fat coconut milk for this. Don’t! Let me tell you why. In order to get your no-churn ice cream to stay creamy, fat is essential in the blend. The less fat you have, the more ice crystals will form, which means you’ll end up with something more typical of fruit sorbet.

If you make my original recipe (coconut milk and dates) then it will be super creamy. This is because there is little ‘water’ from the ingredients in the blend.

Blackberries however have approximately 88% water content, which means if we are not careful, then this ice cream veers on the side of sorbet-like crystallization. To stay as creamy as possible, we want to give it all the help we can with full-fat coconut milk. Full fat coconut milk will be around 50% coconut content and ideal for making no-churn blackberry ice cream.

Vegan Blackberry Ice Cream

No-churn ice cream needs to stand for half an hour at room temperature before serving

This vegan blackberry ice cream is very easy to make but requires a tiny bit of patience before serving. Since it has not been churned in an ice cream churner, which I assume most people do not own, we are using a blender to blend it once and once only. It solidifies firmly after a few hours of freezing. When we want to enjoy it, we need to take it out of the freezer and let it sit at room temperature for up to 30 minutes. In this way, it becomes perfectly soft, creamy, and scoopable. Yes, yes, yes!


Blackberry Ice Cream by Anastasia, Kind Earth

Vegan Blackberry Ice Cream - No Churn

Yield: 4 to 6 servings
Prep Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 5 minutes

An incredibly easy no-churn blackberry ice cream. Using just a blender and only three or four simple ingredients, this is vegan, super healthy, and delicious.


  • 400ml (1 can) full-fat coconut milk
  • 150g (1 cup) chopped dates
  • 125g (1 cup) fresh blackberries
  • 1 teaspoon vanilla extract (optional)


  1. Please be sure to read the article above and watch the video for extra tips.
  2. You can use pitted whole dates instead of chopped dates, but if they are not soft, leave them to soak in the coconut water for about an hour before blending. If they are chopped or soft just use them as they are.
  3. Blend all ingredients together in a high-powered blender until creamy and smooth. If you don't have a high-powered blender, simply blend for a little longer and it will work fine.
  4. Pour your blended ingredients into a container. You can use any container for this. Line your container with parchment paper first if you are concerned about metal or plastic leaching into your ice cream.
  5. Freeze for at least a few hours.
  6. When frozen the ice cream will be hard. It is important with no-churn ice cream, at this stage to take it out of the freezer and leave it at room temperature for up to half an hour. This will make it perfectly scoopable.
  7. Once it has been sitting at room temperature for a while, scoop and serve immediately.
  8. Enjoy!

Did you make this recipe?

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Other delicious blackberry recipes that you might enjoy…

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Vegan blackberry smoothie recipes

Blackberry smoothies

Pin vegan blackberry ice cream for later…

Super healthy vegan blackberry no churn ice cream, with coconut milk, dates and vanilla