Blackberry Sherbet (Vegan)

Nothing captures the essence of summer quite like fresh blackberries. If you’re after an easy, delicious way to enjoy them, this sherbet is just the thing. It’s the ultimate warm-weather treat—simple to make, packed with fresh fruit flavor, cool and creamy, and completely dairy-free. This is your sign to pop that ice cream maker bowl in the freezer and start picking some of those wild blackberries popping up everywhere.

What you will need:

Blackberry season is here, so take advantage and grab some fresh berries—or pick wild ones like I did for this recipe—to make this wonderfully easy blackberry sherbet. All you need are 5 ingredients, a quick minute in the blender, and a short churn in the ice cream maker.

Ingredients:

• blackberries
• cane sugar
• plant based milk
• plant based heavy whipping cream
• vanilla extract

How to:

Prep work:

This recipe calls for an ice cream maker. Make sure the ice cream maker bowl is completely frozen by placing it in the freezer 24 to 48 hours before making the sherbet.

Blackberry Puree:

The base of this sherbet is blackberry puree. Measure out 4 cups of fresh blackberries and add them to a blender. Blend the blackberries on high for 1 minute. Strain the puree through a fine mesh sieve to remove all of the seeds. This should yield 1 3/4 cup blackberry puree.

Sherbert:

To a clean blender, add the blackberry puree, milk, heavy cream, vanilla extract and sugar. Blend the ingredients on high for 1 minute. Add the sherbet to the bowl of your ice cream maker and churn the sherbet per your maker’s instructions. Once done churning, mine churned for 25 minutes, add the sherbet to a freezer safe container and place it in the freezer for 3 to 4 hours to set.

Serving and Storing:

The sherbet can be enjoyed straight from the ice cream churner or place it in the freezer for a few hours to set to a firmer consistency. Store the sherbet in the freezer for a couple of weeks.

Blackberry Sherbert (Vegan)

Blackberries have never tasted better than in this homemade sherbet—a cool, creamy, dairy-free and incredibly easy summer treat bursting with fresh blackberry flavor.

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Prep Time 5 minutes mins

churn time 25 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Ingredients

  

• 4 cups fresh blackberries
• ¾ cup cane sugar
• ½ cup plant based milk (I used Oat Milk)
• ½ cup plant based heavy cream
• 1 tbsp vanilla extract

Instructions

 

Prep Work

• Make sure the bowl to your ice cream maker is frozen solid – place it in the freezer 24 to 48 hours prior to making the sherbert.

Blackberry Puree

• Add the 4 cups of blackberries to a blender – blend on high for 1 minute.
• Strain the puree through a fine mesh sieve to remove the seeds – you should end up with 1 3/4 cup of puree.

Sherbet

• Add the blackberry puree, milk, heavy cream, sugar and vanilla extract to a blender and blend at high speed for 1 minute.
• Remove the bowl to your ice cream maker from the freezer and add the sherbet to it. Churn the sherbet per your ice cream maker's instructions.
• Once done churning (mine churned for 25 minutes), add the sherbet to a freezer safe container and place it in the freezer for 3 to 4 hours to set and gain a firmer consistency.
• Store the sherbet in the freezer for up to 2 weeks.