Black Raspberry Chocolate Chip Ice Cream Recipe (Vegan)

This ice cream is vegan and gluten free
Servings: 10
Jump to Recipe
Time: 5 hrs 5 mins

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This black raspberry chocolate chip ice cream is made with just a few simple ingredients! It’s vegan, gluten free, does not 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!


Black Raspberry Chocolate Chip Ice Cream Ingredients:


How to make Black Raspberry Chocolate Chip Ice Cream

    1. Blend it up! Add all ingredients except the chocolate chips to a high speed blender or food processor and blend until smooth and the mixture reaches a fluffy whipped cream like texture. Approximately 1-2 minutes. A trick to tell when it’s ready is to dip a wooden spoon in the mixture and it should coat the back of a wooden spoon completely.
    2. Freeze. Pour cream mixture into a bread tin or freezer safe and airtight container. Mix in 3/4ths 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.  
    3. Enjoy a scoop of ice cream alongside a fresh chocolate chip cookie for an absolute favorite dessert!


Quick Facts

How long does this dish take? 5 minutes to make, 5 hours to turn into creamy ice cream. It really is the easiest way to make your own homemade ice cream!

How much does this make? This delicious ice cream makes 10 servings

Does this meet my dietary needs? This recipe is gluten free and vegan

How many bowls should I plan for this meal? 1 blender (or a hand mixer, stand mixer with whisk attachment or food processor), 1 freezer safe container like this one (no ice cream machine needed!)

How long does this keep? 2 months in freezer, covered

Is it freezer friendly? Yes, like all ice cream recipes it should be frozen, but the blended mixture could be kept in the fridge for a day and then blended again before freezing

Is this meal prep friendly? Yes and No? This is great to make a large batch to keep in the freezer for the week or to have when all the friends and family show up to the house but I wouldn’t take it to work with you for lunch in the cooler… Since it’s such an amazing ice cream, we highly recommend making this favorite treat for friends!

Where can I find non-dairy whipping cream and condensed milk? I discovered these awesome finds on a whim and have never looked back! Silk Heavy Whipping Cream can be found at Target and Walmart in the refrigerated milk section. Sweetened Condensed Coconut Milk can be found at Walmart, Whole Foods, and Amazon. These are all probably available elsewhere too, these are just the places I know they are sold at. You can also make your own in the Instant pot, on the stove top, or in the slow cooker like this recipe by Eating Bird Food.

What makes this recipe so delicious and creamy? I know, that was kind of a lob pitch question. But, I wanted a section to reiterate just how easy it is to have AMAZING dairy free ice cream with a few simple ingredients. First – Silk Whipping Cream is an unreal creation. It whips and tastes like regular whipping cream. Next – Sweetened Condensed Coconut Milk is an amazing development. Not the healthiest for you, but I keep a can in the fridge for my afternoon coffee and will never look back. Finally – fresh berries for that fresh berry flavor. We picked all the berries ourselves (black raspberries grow like wildfire in the Midwest) and feel so fortunate to have an abundance of these wildly cool berries. We understand most folks do not have this quantity of wild berries using high quality berries, fresh or frozen, will do the trick.  


Substitution Options

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. We recommend Lily’s baking chips for a low sugar option, macro and keto friendly, or Enjoy Life for a vegan option. Semi sweet or dark chocolate chips could be used, but beware the hard chunks it may produce.


Fun Fact! 

Black Raspberries are similar to a raspberry but dark purple or black in color and wild ones are quite small and very sweet. My explanation of the flavor of black raspberries is like nature’s jelly bean. They grow in wet northern climates and are usually seen in Oregon. Black raspberries get their dark purple color from anthocyanins which are powerful antioxidant flavonoids. Many fruits have this antioxidant, like blackberries and blueberries, but black raspberries are considered the “King Berry” because it has the highest concentration of antioxidants of any fruit! Talk about cool! Ok, got to go eat some ice cream now to get my antioxidant fill in. (Source)


Try these other delicious recipes!

Apricot Vanilla No-Churn Vegan Ice Cream

Smoothie Bowl

Easy and Fresh Summer Fruit Salad

Blueberry Overnight Oats

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Black Raspberry Chocolate Chip Ice Cream

Servings: 10
Total Time: 5 hours 5 minutes
This black raspberry chocolate chip ice cream is made with just a few simple ingredients! It’s vegangluten free, does not 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!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: black raspberry, blueberry, gluten free, ice cream, raspberry, vegan
Prep Time: 5 minutes
Cooling Time: 5 hours
Total Time: 5 hours 5 minutes
Calories: 283 kcal


  • 16 oz whipping cream non-dairy
  • 11.7 oz can coconut condensed milk sweetened
  • 1 cup black raspberries
  • 3/4 cup chocolate chips


  • 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 3/4ths 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!



*Nutritional Information is an estimate, for informational purposes only*


Calories: 283kcal | Carbohydrates: 10g | Protein: 2g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 25mg | Potassium: 139mg | Fiber: 2g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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1 Comment

  1. Barb

    5 stars
    So good!


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Welcome to Joy to the Food! We’re so glad you’re here. We’re Mika and Dan, and the two Nalas (our spunky pups). We’re all about easy and affordable recipes that bring joy to the kitchen and make life stress free!