No Churn Vegan Black Raspberry Ice Cream is so simple it only requires 4 simple ingredients! There is nothing better than creamy, delicious homemade ice cream on a hot summer day. The black raspberry ice cream is layered with Oreo chunks and white chocolate chips for a little bit of crunch and chocolatey flavor.
Most of my friends and my fiancé would easily say that I’m a bad influence when it comes to sweets (sigh). I’m always the one to bring a dessert to any party or event we have together. Over the years, I have refined a lot of my dessert recipes to use less sugar so that my friends wouldn’t feel as bad eating my sweet treats. This recipe for No Churn Vegan Black Raspberry Ice Cream was developed for simplicity and low sugar content in comparison to name brand ice cream that you find in your local supermarket. I eat WAY too much ice cream in the summer, so I also wanted my homemade ice cream treat to be vegan (so that I could indulge in more and not feel like crap later).
The flavors for this No Churn Vegan Black Raspberry Ice Cream were inspired by my favorite local ice cream company, Mitchell’s Homemade in Cleveland, Ohio. I love trying new things but for some reason I always find myself ordering their black raspberry chocolate chunk ice cream.
Ingredients for No Churn Vegan Black Raspberry Ice Cream
With only 4 simple ingredients, this No Churn Vegan Black Raspberry Ice Cream comes together in just minutes. You can get really creative with this recipe by making your own jam or changing up the berries or toppings you use. The possibilities are endless!
- full fat unsweetened coconut milk
- black raspberry jam OR make your own with the recipe below – I’ve used Mrs. Miller’s black raspberry jam and it is amazing!
- Oreo sandwich cookies – I use Whole Foods 365 chocolate sandwich cremes. Get creative and experiment with other cookies like ginger snaps, butter shortbreads, vanilla Oreos or mini chocolate chip cookies. The possibilities are endless!
- mini white chocolate chips
Homemade Black Raspberry Jam (optional)
- black raspberries – if you can’t find them, use equal parts blackberries and raspberries.
- granulated sugar
- water
- cornstarch slurry – mixture of equal parts cornstarch and water.
Here’s what else you’ll need:
- medium mixing bowl
- whisk
- 2 ice cube trays
- high powered blender
- standard loaf pan
- plastic wrap
- measuring cups and spoons
How to Make No Churn Vegan Black Raspberry Ice Cream
Make sure to whisk the coconut milk well prior to freezing to ensure creaminess! I made the mistake of using too large of ice cube trays and it took FOREVER to blend. The smaller the ice cube tray the better. This ice cream takes about 10 minutes to prepare, the hardest part is waiting for everything to freeze. I promise it’ll be worth the wait!
- Whisk the coconut milk to combine the milk and fat. Pour into ice cube trays then freeze until solid.
- Lightly break the Oreo cookies in a Ziploc bag. Set aside.
- Place frozen coconut milk cubes and jam in a blender and blend until smooth and creamy.
- Pour the ice cream into a loaf pan working in layers with the Oreo cookies and white chocolate chips.
- Cover with plastic wrap and let freeze until solid. When ready to eat, let sit at room temperature to make easier to scoop. Enjoy!
Homemade Black Raspberry Jam (optional)
- Combine berries, sugar and water in a saucepan and bring to a boil. Reduce heat and add the cornstarch slurry, cooking until thickened. Let cool at room temperature before cooling in refrigerator.
More Summer Inspired Recipes
- Pineapple Teriyaki Chicken
- Lemon Puddle Cakes
- Tequila Slushies
- Modelo and Citrus Marinated Steak with Chimichurri
- Margarita Bars
- Triple Berry Muffins with Jam
View all summer inspired recipes here
Please let me know how your No Churn Vegan Black Raspberry Ice Cream turns out in the comments below! I can’t wait to hear from you.
No Churn Vegan Black Raspberry Ice Cream
No Churn Vegan Black Raspberry Ice Cream is so simple it only requires 4 simple ingredients! There is nothing better than creamy, delicious homemade ice cream on a hot summer day. The black raspberry ice cream is layered with Oreo chunks and white chocolate chips for a little bit of crunch and chocolatey flavor.
Pour out the contents of the coconut milk cans into a medium sized bowl. Use a whisk to combine the milk and fat until smooth and creamy. Carefully spoon the coconut milk into 2 ice cube freezer trays and place in the freezer until solid, at least 4 hours.
While the coconut milk is freezing, prepare the Oreo cookie crumbles. Place the cookies in a large Ziploc bag and use a rolling pin or something hard to lightly break the cookies. Set aside.
Once completely frozen, add the coconut milk cubes and black raspberry jam to a high powered blender and blend on high for 1 minute until smooth and creamy.
Pour about 1/3 of the ice cream into a standard loaf pan then top with some of the Oreo pieces and white cholate chips. Repeat this process until all of the ice cream and toppings are used.
Place a few layers of plastic wrap over the pan to prevent freezer burn. Freeze until solid, at least 6 hours. When serving, place ice cream at room temperature for at least 15 minutes to let soften. Enjoy!
Add the berries, sugar and water to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low then add the cornstarch slurry (cornstarch mixed with water). Cook for 5 minutes or until the mixture has thickened. Remove from heat and let cool at room temperature for 1 hour. Transfer to the refrigerator until ready to use.
Ingredients
Directions
Pour out the contents of the coconut milk cans into a medium sized bowl. Use a whisk to combine the milk and fat until smooth and creamy. Carefully spoon the coconut milk into 2 ice cube freezer trays and place in the freezer until solid, at least 4 hours.
While the coconut milk is freezing, prepare the Oreo cookie crumbles. Place the cookies in a large Ziploc bag and use a rolling pin or something hard to lightly break the cookies. Set aside.
Once completely frozen, add the coconut milk cubes and black raspberry jam to a high powered blender and blend on high for 1 minute until smooth and creamy.
Pour about 1/3 of the ice cream into a standard loaf pan then top with some of the Oreo pieces and white cholate chips. Repeat this process until all of the ice cream and toppings are used.
Place a few layers of plastic wrap over the pan to prevent freezer burn. Freeze until solid, at least 6 hours. When serving, place ice cream at room temperature for at least 15 minutes to let soften. Enjoy!
Add the berries, sugar and water to a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium-low then add the cornstarch slurry (cornstarch mixed with water). Cook for 5 minutes or until the mixture has thickened. Remove from heat and let cool at room temperature for 1 hour. Transfer to the refrigerator until ready to use.
Notes
RECOMMENDATIONS: If using store bought jam, I recommend using Mrs. Miller’s black raspberry jam. It is amazing!
*For Oreo cookies, I use Whole Foods 365 chocolate sandwich cremes. Get creative and experiment with other cookies like ginger snaps, butter shortbreads, vanilla Oreos or mini chocolate chip cookies. The possibilities are endless!
SUBSTITUTIONS: If you’re making your own jam and can’t find black raspberries, use equal parts blackberries and raspberries.
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