This black raspberry chocolate chip ice cream is made with just a few simple ingredients! It’s vegan, gluten-free, doesn't require an ice cream maker, and is ready in 5 minutes in the blender! It’s so creamy, so refreshing, and it’s so easy to make that you’ll never make churned ice cream again, it really is the way to make the best ice cream!
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Ingredients and Substitutions
All substitution options are a 1:1 substitution unless noted otherwise.
- Silk Non-Dairy Heavy Whipping Cream: Regular heavy cream will work. Other non-dairy whipping creams may work but have not been tested.
- Sweetened Condensed Coconut Milk: Any non-dairy sweetened condensed milk will work or traditional, dairy sweetened condensed milk.
- Black Raspberry: Blackberries, raspberries, or huckleberries could be used and they can be fresh or frozen. Black raspberry puree could be used also but is hard to find. Any of these berries will give the ice cream great natural flavors and bright color
- Baking Chips: Any baking chips, chopped chocolate bar, or chocolate chunks can be used. Chocolate chips can be used but since chocolate chips are tempered (meaning they harden faster when chilled), chocolate chips will leave the ice cream with rock-hard bites that will not soften as fast as you can eat the ice cream.
How to make this ice cream
- Add all ingredients except the chocolate chips to a high-speed blender or food processor and blend until smooth.
- Pour the cream mixture into a bread tin or freezer-safe and airtight container. Mix in ¾ths of the baking chips to the ice cream base and then add the remaining to the top of the ice cream. Freeze for at least 5 hours or overnight.
- Enjoy a scoop of ice cream alongside a fresh chocolate chip cookie for an absolute favorite dessert!
Watch how to make this
Common Questions
How can I tell if the ice cream has been blended enough?
A trick to tell when it's ready is to dip a wooden spoon in the blended mixture and it should coat the back of a wooden spoon completely.
Can I use chocolate chips?
Yes, you can use them but I recommend blending them. This helps later on when they are frozen.
Will the chocolate chips be hard when frozen?
Yes, chocolate chips will be but this is why I prefer using baking chips. They don't freeze as hard because they aren't tempered.
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Recipe
Black Raspberry Chocolate Chip Ice Cream
Ingredients
- 16 oz whipping cream (non-dairy)
- 11.7 oz can coconut condensed milk (sweetened)
- 1 cup black raspberries
- ¾ cup chocolate chips
Before you start!
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Instructions
- Add all ingredients to a blender or food processor.
- Blend until smooth and fluffy, usually 1-2 minutes
- Pour into freezer safe container, like a bread pan
- Pour ¾ths of the baking chips into the ice cream base and mix. Then add the remaining chocolate to the top.
- Freeze for at least 5 hours or overnight and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
So good!