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Blackberry and Gin Ice Cream no churn Recipe
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5 from 3 votes

Homemade Dairy Free Blackberry and Gin Ice Cream

This simple, no churn Blackberry and Gin Ice Cream is a creamy rich ice cream, the perfect end to a heavy meal or accompaniment to a chocolate dessert even to add a flash of colour. Made gluten free, dairy free and vegan, you will have to make two batches if you plan to share!
Prep Time30 mins
Freeze12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: Free From - gluten and dairy
Keyword: Blackberries, Blackberry, Dairy Free, easy, Ginger, Gluten Free, Ice Cream, simple, Vegan
Servings: 10 scoops
Calories: 218kcal
Author: Glutarama


  • 1ltr container to freeze


For the condensed milk

  • 400 ml tin of coconut milk use the highest coconut extract percentage you can find 60%+
  • 150 g caster sugar

For the Blackberry ice cream

  • 200 ml soya cream
  • 30 g dairy free butter (melted) try to use a solid dairy free butter, I use a flora block
  • 300 g blackberries keep some of the best-looking ones back for decoration
  • 4 tbsp sugar
  • 2 tbsp gin


To make the condensed milk

  • Empty the tin of coconut milk into a medium saucepan
  • Add the caster sugar and stir to combine
  • Place on a high heat and stir until bubbling
  • Turn heat down to a gentle rolling boil and leave for 15minutes
  • Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour!
  • Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

To make the Blackberry ice cream

  • After rinsing your blackberries, add to a saucepan with a splash of water and heat gently until the berries have broken down and are bubbling gently.
  • Place a large sieve over a bowl and carefully pour the stewed blackberries into the sieve, using a metal spoon stir and press the stewed fruit gently through the sieve until you are left with the seeds and unwanted pulp.
  • Return the sieved fruit to the saucepan, add the 4 tbsps of sugar and heat to boiling point, turn heat down and stir gently until the blackberry puree has thickened to the consistency of a thin honey. Now set the puree aside to cool.
  • In a large bowl whisk together the soya milk, melted butter and gin to fully incorporate.
  • Add the cooled condensed milk and stir to combine.
  • Add half the cooled blackberry puree and mix, this is when your ice cream will take on its stunning colour.
  • Using a suitable container (I have used Igluu glass containers as they fit 1ltr perfectly) pour in the ice cream.

To decorate

  • Using a teaspoon take spoonful’s of the remaining blackberry fruit puree and add dollops to your ice cream and use the handle of the teaspoon (I use a chopstick!) to create the swirled ripple effect.
  • Finally decorate with the berries you kept back.
  • Add the lid or a tin foil cover secured with an elastic band and put in the freezer overnight.
  • To serve simply heat your ice cream scoop in boiling water and scoop away, no need to take this out of the freezer in advance, this ice cream scoops perfectly!


Calories: 218kcal | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Sodium: 41mg | Potassium: 181mg | Fiber: 2g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 2mg