Blackberry Lime Ice Cream (Vegan)
This creamy, decadent ice cream is swirled with flavors of blackberries and lime. It is an egg-free and dairy-free irresistible summer treat.
It is not summer without blackberries. I remember picking wild blackberries when I was a kid. We won’t talk about how long ago that was. So, summer is not summer without at least one blackberry dessert. This ice cream is a creamy, sweet marriage between blackberry coulis and lime curd. It’s easy, delicious, and screams summer.
What you will need:
With a few easy to prepare components, which can be made ahead of time, this recipe comes together very easily. I used fresh blackberries but fresh or frozen will work just fine.
- plant based sweetened condensed milk – homemade (see recipe on website) or store bought
- plant based heavy cream
- blackberry coulis – see recipe on the website
- lime curd – homemade (see recipe on website) or store bought
How to:
If you have chosen to go the homemade route, then the plant-based sweetened condensed milk and the lime curd, along with the blackberry coulis, need to be prepared. I prefer all the components to be on the cool side when I prepare the ice cream. So make sure they have all had a chance to cool down in the refrigerator before getting started on making the ice cream.
Once all the components are ready, it’s time to get started. In a medium bowl, add the plant-based heavy cream and whip on medium-high with a hand mixer until soft peaks are achieved. In a second medium bowl, add the plant-based sweetened condensed milk and lime curd. Mix them together on medium-high with a hand mixer for 30 seconds to a minute. Add the lime curd mixture to the whipped heavy cream and fold them together until fully combined. Add the blackberry coulis to the heavy cream mixture and gently fold it in. Stop folding when a marbled, swirled look is achieved.
Pour the ice cream into a freezer-safe container. I used a 6x6x2 glass container with a lid. For an added look, a little zest can be sprinkled over the top, and a few blackberries can be arranged on top. The ice cream takes at least 6 hours in the freezer to get to a solid, scoopable consistency. I leave mine in the freezer overnight.
Let’s get started. Please make and enjoy!
Blackberry Lime Ice Cream (Vegan)
Ingredients
- 3/4 cup plant based sweetened condensed milk – homemade or store bought
- 3/4 cup plant based heavy cream (needs to be cold)
- 1/4 cup lime curd – homemade or store bought
- 1/2 cup blackberry coulis
Instructions
- To a medium bowl add the heavy cream. Whip on medium high with a hand mixer until soft peaks are reached. To a second medium bowl add the sweetened condensed milk and the lime curd. Whip on medium high with a hand mixer until fully combined ( 30 seconds to 1 minute)
- Add the sweetened condensed milk mixture to the whipped heavy cream and combine them by folding until fully incorporated. Add the blackberry coulis and gently fold in. We want to create a marbled effect so, stop folding when that is achieved.
- Pour the ice cream into a freezer safe container. I use a 6x6x2 glass container with a lid. Some lime zest and blackberries can be add to the top for a final look. The ice cream takes at least 6 hours in the freezer to achieve a solid, scoop able consistency. I usually leave mine in the freezer over night.
