No Churn Blackberry Chip Ice Cream (Edit recipe)

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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.

PREP TIME

10 minutes to 12 minutes

COOK TIME

INGREDIENTS

5

Serves: 4-6

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Ingredients

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Process

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
  1. 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.
  2. 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.
  3. 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.

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About This Recipe

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.
Dairy Free Desserts Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian

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