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.
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.