Description
Boysenberry ice cream that’s dairy-free, rich in flavor, and tinted with natural berry goodness. A creamy, coconut-based dessert packed with nostalgic summer vibes.
Ingredients
2 cups fresh or frozen boysenberries
1 cup full-fat coconut milk
1/2 cup maple syrup
2 tsp lemon juice
1 tsp vanilla bean
Instructions
1. In a saucepan, combine boysenberries, maple syrup, and lemon juice. Simmer uncovered on low for 10–15 minutes until berries break down.
2. Blend the berry mixture until completely smooth using a high-speed blender.
3. Pour into a bowl and stir in the coconut milk and vanilla bean.
4. Chill the mixture in the fridge for 30 minutes.
5. Pour into your ice cream maker and churn for about 30 minutes, or until firm and creamy.
6. Transfer to a loaf pan, cover, and freeze for 30 more minutes before serving.
Notes
Substitute coconut milk with cashew cream or oat milk for nut-free version.
Add Smucker’s boysenberry syrup ripple for extra flavor.
Top with vegan white chocolate, toasted coconut, or roasted peach cubes for crunch.
Store up to 2 weeks with parchment pressed to surface to avoid freezer burn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 scoop
- Calories: 180
- Sugar: 18g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: boysenberry, dairy-free, vegan, ice cream, summer dessert