Dairy-Free Mixed Berry Ice Cream is an easy-to-make, vegan summer treat!
What equipment do you need to make this ice cream recipe?
You’ll need an ice cream maker for this recipe. Any ice cream maker will do. I have used the same Cuisnart ice cream maker for almost 20 years.
The inner bowl needs to be completely frozen before making this. So I suggest keeping your ice cream maker bowl in the freezer. You never know when the mood to make homemade ice cream will strike!
What ingredients are in this dairy-free ice cream?
For this dairy-free ice cream, you’ll need:
- mixed berries – Ideally, you’ll have an even mix of 2-3 different berries. I have made this with a mix of raspberries, blackberries, Marionberries, strawberries, and blueberries. My favorite flavors together are raspberries, blackberries, and blueberries.
- coconut milk – this creates your dairy-free ice cream base.
- sugar – start with the first amount given in the recipe below, and then add more if needed
- kosher salt – just a pinch will help balance out the sweetness of this dish!
How do I make this mixed berry ice cream?
First, as mentioned earlier, you need to make sure your inner ice cream bowl is completely frozen.
Then start by heating the coconut milk and sugar. Cool the mixture in the refrigerator. Meanwhile, mash the mixed fruit.
Once the mixture is cool, pour it to your ice cream maker and then add in the fruit. Churn according to your ice cream maker’s manufacturer instructions. My ice cream is usually done between 20 and 25 minutes.
Freeze in a freezer-safe container for at least two hours.
Before serving, allow to soften slightly at room temperature for 5-10 minutes. This makes it easier to scoop.
Tips for making this ice cream recipe
- Keep the inner bowl of your ice cream maker in the freezer at all times. This way, whenever you feel like making ice cream, you can make it right away. You need to freeze the inner bowl for at least 24 hours before starting to make any ice cream.
- Use berries that are in-season for the best tasting, freshest ice cream.
- Taste the mixed berries while you’re making the coconut cream base. If the berries are too bitter for your taste, add a little more sugar into the coconut milk sugar base as it cooks. Since you’re not using a specific ratio of specific berries, it’s difficult to tell you exactly how much sugar to add. Also, we all have our own taste preferences: some people love berry ice cream that is slightly bitter, while others like their berry ice cream super sweet!
- This recipe makes approximately 6 cups of ice cream. The final amount can depend on exactly how much fruit you put in.
- Store any uneaten ice cream in a freezer-safe container for up to three months. Ours never lasts that long; it’s usually eaten up within a day or two!
More summer dessert recipes
- Pineapple Mango Sorbet Recipe
- Tropical Margarita Popsicles
- Strawberry Rhubarb Popsicles
- Dairy Free Ice Cream Recipe: Boozy Chocolate Peanut Butter Floats
- Boozy Berry Smoothie Shots
Dairy-Free Mixed Berry Ice Cream
- ice cream maker
- 1¼ – 2 cups mixed berries (mix of raspberries, blackberries, blueberries, strawberries, and/or Marionberries)
- 2 cups coconut milk (1 14.5 ounce can)
- 1/3 cup granulated sugar + 2 tablespoons (as needed)
- pinch kosher salt
- Make sure you freeze the inner bowl of your ice cream maker for at least 24 hours prior to making this ice cream.
- In a medium bowl, mash the berries together using a fork. Taste to determine the bitterness. Set aside.
- In a medium or large saucepan, heat the coconut milk and sugar together over medium-high heat until sugar dissolves. Remove from heat and pour into a heat-proof glass container. Refrigerate to cool.
- Once the coconut milk sugar mixture is cool, pour into the bowl of your ice cream maker. Slowly add the mashed berries. Churn according to your ice cream maker's manufacturer instructions (mine is done in 20-25 minutes). Using a spatula, scrape the ice cream into a freezer-safe container and freeze for at least 2 hours.
- When ready to serve, remove from the freezer and let sit at room temperature for about 10 minutes for easier scooping.