I’ve gone to great lengths to get my hands on fresh blackberries for a recipe.
Or… more accurately, great heights.
My house is perched on a hill with a steep driveway. Right at the edge of the steepest part is a great big blackberry bush, just out of reach.
Year after year I’ve watched every type of creature get its paws or beaks on the berries. Then one day, motivated by my son, who at that time was just shy of two years old, I decided to harvest some blackberries myself.
Between maneuvering the uneven pavement and height to get to the actual blackberries, it was hardly worth the effort. But seeing his big saucer eyes staring up at me waiting with anticipation, I faced my fear of heights and worked hard for those few berries.
Was it worth it? One hundred percent.
Would I do it again? Of course… but honestly, I don’t stand a chance when it comes to competing with the creatures in my yard!
Now I do what any reasonable person would do: purchase organic blackberries from the farmers market.
If it’s not blackberry season, no problem! An organic frozen bag will do. If you’re the pick your own type, that’s even better but certainly not necessary.
And that was the roundabout way of getting to today’s recipe: Dairy-Free No-Churn Blackberry Ice Cream!
It’s one of my children’s all-time (and um, mine too) favorites. They’re the ones who tell me if a recipe flops or succeeds.
Do they actually use words to convey this? Of course not, but the way they devour this ice cream, licking the bowls, generally does the job. And begging for seconds too…
So what do you need to make this tasty no-churn blackberry ice cream?
A food processor, a bag of organic frozen blackberries, lemon zest, coconut milk, honey, and vanilla extract. Simple enough right?
And if you don’t have a food processor yet, I recommend you run, bike or drive to quickly get your hands on one!
Better yet, just order one online! It will change your life.
The longest part of this recipe will be patiently waiting for the freezer to do its magic, but it’s most definitely worth the wait!
Dairy-Free No-Churn Blackberry Ice Cream (Paleo, GAPS)
My children are my recipe testers... and they devoured this dairy-free blackberry ice cream, licking their bowls and begging for seconds! It's hard to go wrong with homemade ice cream, but this one is a real gem: made in a food processor (no machine!) with creamy coconut milk, vanilla extract, and sweet, juicy blackberries, it's the super easy no-churn ice cream recipe of your dessert dreams!
Add all ingredients to a food processor.
Puree until ingredients are incorporated and you get a smooth mixture.
Transfer mixture to a stainless steel 9x5" loaf pan.
Cover with plastic wrap or reusable wrap.
Freeze for at least 4 hours.
Take ice cream out of freezer and let sit for 15 to 20 minutes at room temperature before serving.
Want more delicious dairy-free desserts? Check these out!
- Dairy-Free Almond Joy Ice Coconut Ice Cream
- No-Churn Mango Turmeric Ice Cream (Dairy-Free & Paleo)
- Real Food Gingerbread Chunk Ice Cream (w/Dairy-Free Option!)
- Dark Chocolate Crunch Ice Cream (Can Be Dairy-Free!)
- Dairy Free Fudge Pops
- Probiotic Mint Chocolate Chip Popsicles
- Probiotic Watermelon Strawberry Fruit Sorbet
- 40 Deliciously Dairy-Free Ice Cream Recipes
so easy... save money and avoid unhealthy store-bought milk!
Free eBook: "Homemade Dairy-Free Milks & Dairy Subs"
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).