No Churn Blackberry Chip Ice Cream (Edit recipe)

Only 5 ingredients, dairy-free, egg-free, gluten-free, nut-free and also vegan, this easy, no churn blackberry chip ice cream is so creamy and delicious.

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	203
Fat:	26 g
Carbohydrates:	61 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	172 mg
Fiber:	0 g
Sugars:	50 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 4-6

Ingredients

13.5 oz Coconut Milk, One (13.5) can coconut milk
11.6 oz Sweetened Condensed Coconut Milk, One (11.6oz) can
1 pinch Salt
2 cups Blackberries, Fresh
0.666 cup Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add coconut milk, condensed milk and salt to large bowl. Use handheld mixer to beat on high speed until combined and slightly thickened, about 1-2 minutes.
Place blackberries in fine mesh sieve. Mash blackberries in sieve, using a potato masher, directly over bowl with coconut milk mixture. As you mash, the dark purple juice from the blackberries will fall into the bowl and the seeds will remain in the sieve. Mash until no more juice comes out (discard what’s left in sieve). Beat until just combined.
Pour mixture into 9x5” metal loaf pan. Freeze 30-40 minutes then remove from freezer. Gently stir in mini chocolate chips. Return to freezer for at least 4 hours to freeze completely. Serves 4-6 depending on scoop size.

Notes

The flavor is more of a blackberry coconut chip flavor as the blackberry flavor is subtle. You can mash more than 2 cups of blackberries (3+ cups) for a stronger blackberry flavor. Plant-based. Gluten-free. Dairy-free. Egg-free. Nut-free. Vegan.