Blackberry Swirl Ice Cream – with Recipe!

I completely forgot to attach the recipe to my previous post this week. It might be helpful! 🙂

Blackberry Swirl Coconut Milk Ice Cream

Serves 8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Dietary Gluten Free
Meal type Dessert
Misc Freezable
Tart blackberries and creamy coconut milk pair perfectly for a delicious ice cream treat!


  • 1 cup blackberries
  • 2 tablespoons honey
  • 2 cans coconut milk
  • 2 egg yolks
  • 1/4 cup honey
  • 1 teaspoon vanilla


Blackberry Swirl
Step 1
Heat blackberries and 2 Tbsp honey in a medium saucepan on the stove over medium heat. Once up to a boil, reduce heat and let simmer for about 10 minutes or until reduced and thickened.
Step 2
If there are a lot of seeds, you can blend the blackberry reduction with a little water in a high-speed blender. Then strain it into a bowl to get rid of the seeds. Store in the fridge.
Ice Cream
Step 3
Heat coconut milk, egg yolks, honey and vanilla in a medium saucepan over medium heat. Let it bubble slightly but do not let it come to a full boil. Stir constantly until mixture is thick enough to coat the back of a spoon (about 10 minutes).
Step 4
Let mixture cool in the fridge (I let it sit overnight). Once mixture is cool, add to an ice cream maker and follow the manufacturer's instructions.
Step 5
During the last few minutes in the ice cream maker, add the blackberry reduction to create a swirl throughout the ice cream. Transfer to a container and place in the freezer at least 30 minutes to allow the ice cream to harden. Once ready, scoop generous amounts into bowls and enjoy!
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