Blackberry chip ice cream is creamy, rich and decadent. This no churn ice cream is a little sweet, a little tart, and has a gorgeous purple color! A perfect summer treat made with coconut milk, fresh blackberries and chopped dark chocolate.
Line a bread pan or other freezer-safe with parchment paper and set aside.
Add the canned coconut milk, maple syrup, cocoa powder, vanilla extract, and salt to a blender and pulse until just combined.
Add the blackberries to the blender, reserving a few for garnish, if desired, and pulse a few more times until the blackberries are incorporated into the mixture.
Remove the blender jar from the base and stir or fold in the chopped chocolate.
Pour the mixture into your prepared freezer pan and cover with plastic wrap.
Place the pan into your freezer, making sure that it’s resting on a flat surface, and freeze for 3-4 hours.
Remove the pan from from the freezer and stir. If desired, slice the reserved berries in half, then sprinkle them over the ice cream mixture along with additional chopped chocolate.
Replace the plastic wrap and place the pan back into the freezer for another 4 hours.
When the ice cream is mostly frozen, but still soft enough to be scooped, remove the pan from the freezer, then scoop, garnish, and serve.
Notes
If you prefer not to have the seeds present in the ice cream, do this: Place the berries into a bowl and macerate with a fork. Transfer the macerated berries to a fine-mesh sieve and place the sieve over a bowl. Press the berries through the sieve and discard the remaining seeds before adding the berries to the blender.Leftover ice cream will last up to a week in the freezer when continuously covered.