Black Raspberry Ice Cream {dairy-free}

Black Raspberry Ice Cream via @alyssarimmer -- #glutenfree #dairyfree

One of my favorite things about growing up in Vermont is being surrounded by wild berries. When I was a little girl, every summer around this time, you would find me deep in the pricker bushes in our backyard. I would emerge, sometimes hours later, with red scratches all over my body, a container of fresh berries in my hand, a triumphant smile on my face. And we’d enjoy them all day long.

Red raspberries would come first, followed quickly by the black raspberries and then in mid- to late-August, the big juicy blackberries would start to pop. If you haven’t tried black raspberries, I wish I could send you some. They’re a little more tart than red raspberries, but have that dark, bold flavor that blackberries do. They’re a genius blend of berry goodness.

Black Raspberry Ice Cream via @alyssarimmer -- #glutenfree #dairyfree

I was visiting my parents in Vermont a few weeks ago and the black raspberries were bursting off the bushes. I picked as many as humanly possible, scouring the hills behind their house until each bush was picked clean.

We ate some in our pancakes the next day, but I knew what I wanted to use the rest for: black raspberry ice cream. I’ve used them in recipes before, like this Peach & Black Raspberry Tart or this Black Raspberry Cheesecake, but never in an ice cream.

And until now, I had yet to perfect my dairy-free ice cream recipe. And now I’ve made it numerous times, so I hope you’re ready for some ice cream recipes. I’ve got loads of them coming your way!

Black Raspberry Ice Cream via @alyssarimmer -- #glutenfree #dairyfree

But for now, let’s just have a scoop of this black raspberry ice cream. It’s a burst of summer in every bite.

Black Raspberry Ice Cream {dairy-free}

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 2 - 3 cups of ice cream

Serving Size: 1/2 cup

Ingredients

  • 1 can full fat coconut milk
  • 1 cup unsweetened almond milk
  • 1/3 cup honey (or agave to make it vegan)
  • 1 tablespoon pure vanilla extract
  • 1 cup black raspberries (red raspberries and blackberries would also be scrumptious)

Instructions

  1. Blend the milks, honey, and vanilla in a high speed blender. Chill in the fridge fro 1 - 2 hours.
  2. Prepare the ice cream according to your ice cream manufacturers instructions, adding the black raspberries at the very end.
  3. If the ice cream is not quite the consistency you're looking for, transfer it to a freezer safe container and freeze for 2 - 4 hours.
  4. To serve, let ice cream sit at room temperature for 10 minutes.
  5. Enjoy!
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Corn-Free, Dairy-Free, Desserts, Egg-free, Frozen Desserts, Gluten-free, Nut-Free, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , , . Bookmark the permalink.

10 Responses to Black Raspberry Ice Cream {dairy-free}

  1. veronica says:

    can you use anything in the place of almond milk?

  2. pamela Lippe says:

    #2 in preperation for black rasberry ice cream….
    “according to your icecream manufacturers instructions”…..
    what do you mean by this?

  3. I love black raspberries! And, I love how you explain them as a combination of red raspberries and blackberries and suggest that combo as a yummy alternative for those of us who don’t have a patch of wonderful, prickery black raspberry bushes! Looks sooooo good!
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  4. Michael says:

    Lovely, looks wonderful. I love ice cream. I think you could also use blueberries or strawberries too.

    I printed this recipe and 3 others, thank you for the recipes!

    check out my woodcraft page.
    Michael

    Beautiful End Grain Cutting Boards

    Handcrafted Ice Cream Lovers Scoops
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  5. Paula-Ann says:

    Hi
    I live in Australia so I’m not sure how large the can of coconut milk is that you are using for this recipe & also, I don’t have an ice cream maker – is there another way of making this?

    This is a wonderful site – you have done wonders for the like of us who can’t and don’t want to eat the rubbish that is so common place these days

    Thanks very much

    Paula-Ann

  6. Emma says:

    Can you make this without an ice cream maker? :)

    • Yes, I think you probably could, but I don’t think the texture would be quite the same. When you make ice cream with no ice cream maker, you would blend it, chill it, then transfer it to a freezer safe container and as it’s freezing, you’ll have to give it a stir every hour or so to break up the ice crystals that will form. Let me know if you try it and how it works out for you :) If you don’t have black raspberries, it would be delicious with any other berry!

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