Ice Cream
Food & Drink

Blackberry & coconut vegan ice cream

This silky-smooth ice cream owes its rich creaminess to a deadly combination of coconut milk and coconut cream. Don’t miss out the blackberry sauce, which really brings out the ice cream’s tart fruitiness. I love this served with wild edible flowers and just a little lavender; it’s perfect on a hot summer’s day (when we get one!).


Preparation time: c. 28 hours (about 30-45 minutes active)

Makes: 1 batch (between 1-1.5 litres)


Ice Cream

– 400ml coconut milk

– 400ml coconut cream

– 125g caster sugar

– 30ml glucose syrup

– 1 fresh vanilla bean (or 1 tsp good-quality vanilla extract)

– 450g fresh blackberries

– 1/2 tsp ground sea salt

– 2 tbsp tapioca starch

Blackberry Sauce

– 450g fresh blackberries

– 150ml water

– 7tbsp caster sugar

– A good squeeze of lemon juice



1./ Add the coconut cream, sugar, salt, and glucose to a medium or large saucepan, along with all but about 100ml of the coconut milk (which you can set aside). Place over a medium-high heat and bring almost to the boil, stirring while you do to mix everything together.
2./ Whisk the tapioca starch into the remaining 100ml of the coconut milk, then add the whole lot to the pan with the rest of the ingredients. Using a stick blender, whizz everything up for a minute or so, and let boil for another two minutes, till the starch starts thickening.

3./ Finally add in the berries and the vanilla and blitz the whole mixture again until very smooth. Pass through a sieve and set aside to cool. Refrigerate the mixture overnight before churning according to the instructions on your ice cream machine (check these before you chill the mix- you might need to freeze some part of your machine overnight). Once churned, the mixture may still be quite soft; pop it in an airtight container in the freezer and leave to set for another 2-3 hours.

4./ While the ice cream mixture is cooling, make the blackberry sauce. This is easy: simply add the blackberries and water to a medium saucepan and bring to a boil. Reduce the heat, add the sugar, and simmer till a nice, quite thick compote results, stirring it occasionally to help break down the fruit. Stir through the lemon juice lastly, then blitz everything with your trusty blender. Pass the lot through a fine sieve and leave to cool, before chilling in the fridge overnight.

5./ Serve the ice cream with lashings of sauce. Enjoy!

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