This homemade blackberry ice cream recipe is a fantastic summer treat! It’s so easy to make so darn good.
Decadent, creamy, sweet frozen goodness. I had been planning to post a sweet treat today, and after making a list of about a million chocolate-y desserts, this is what I wanted most. WHO AM I? I’ve never been known to turn down chocolate. But, this blackberry ice cream recipe has been on my mind since I made it and I couldn’t NOT share it with you any longer.
I have to say I’m pretty thrilled about my decision, being that this is one of the most unique ice creams I’ve ever had and it’s so pretty to look at! Can we just talk about roasting the blackberries for a second? I love how they caramelize and turn a bit smoky. It plays so well with the vanilla base and adds a great depth of flavor. The contrast between smoky, sweet, and tart is so fun, and unlike any other frozen treat I’ve had.
Be sure to serve a few fresh blackberries on top. A lovely bright bite of the tart blackberry with the sweet ice cream!
How To Make Homemade Blackberry Ice Cream
You have been missing out for far too long if you haven’t tried this dairy-free ice cream. Now is the time to change that!
Here are the quick & easy steps, so you can make a batch of this healthy ice cream:
- Roast blackberries in the oven. They should lose their juice and break down some.
- Make the ice cream base. Whisk together coconut milk, agave nectar, eggs, egg yolks, and vanilla. Bring to a simmer on medium-low heat, and after it thickens, place in a bowl and put in the refrigerator.
- Make the ice cream. Add the base to your ice cream maker. Throw in the blackberries when it’s almost ready. And freeze!
What Makes Ice Cream Creamy?
The fat in the ingredients is what makes this blackberry ice cream creamy. The eggs, in combination with the full-fat coconut milk, give it that super creamy texture that everyone craves when eating ice cream.
Honestly, this homemade blackberry ice cream is almost creamier than what I have had in the past. Don’t take my word for it, though – try it for yourself. 🙂
Do You Have To Cook Eggs For Homemade Ice Cream?
When you make this non-dairy ice cream, you will be cooking the eggs when you whisk them with the other ingredients. They do not take a long time to prepare and won’t look like scrambled eggs or anything. There are many recipes that call for raw eggs, and they aren’t heated up.
Use your best judgment, but I find it’s best to eat this paleo ice cream because I don’t have to worry.
There are also many ice cream recipes that you don’t have to put in any eggs in at all. They are still really delicious, easy to make, and super creamy.
How Do You Store This Blackberry Ice Cream Recipe?
Obviously, store leftover homemade blackberry ice cream in the freezer.
When you’re ready to eat your homemade ice cream recipe, simply remove it from the freezer and let it soften up for a few minutes before trying to scoop it.
More Paleo Ice Cream Recipes
If you love this homemade blackberry ice cream, then you should try some other paleo dessert recipes:
- Easy Homemade Pistachio Matcha Ice Cream– So good and has an intense green tea flavor!
- Paleo Dark Chocolate Coconut Milk Ice Cream – This is the best ice cream ever! So rich and creamy.
- Raspberry Chocolate Truffle Ice Cream – It’s so delicious, and it’s dairy-free.
And, feel free to drizzle your favorite paleo ice cream recipe with some Dairy-Free Caramel Sauce!
Homemade Blackberry Ice Cream Recipe
This HEALTHY homemade blackberry ice cream recipe is creamy and decadent - just what you want in ice cream. Just 5 ingredients, dairy-free and paleo, too!
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- 1 pint Blackberries (plus optional extras for serving)
- 2 13.5-oz cans Full-fat coconut milk
- 1/4 cup Agave nectar
- 2 large Eggs
- 2 large Egg yolks
- 3 tablespoons Vanilla extract
More TIPS about this paleo recipe in the post above!
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Roast blackberries for 10-15 minutes, until they start to break down and lose some of their juices. Remove and set aside.
In a large pot over medium-low heat, whisk the remaining ingredients together. Continue to whisk and cook for about 10 minutes, until the mixture begins to simmer. It should thicken enough to coat the back of a spoon. Remove from heat and place in a heat safe bowl. Transfer to the refrigerator to cool.
Once the mixture is cool, pour it into your ice cream maker and follow it's directions. In the last 5 minutes of churning, throw in the blackberries.
Transfer to a freezer safe dish and freeze until set. Serve with fresh blackberries.
Serving Size: 1/2 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.