Blackberry Vanilla Ice Cream

Blackberries and ice cream are two things that have such a nostalgic summer feel for me. Combined with some coconut milk, vanilla beans, and a touch of maple syrup they come together to create the ultimate dairy-free dessert.

The polyphenols in blackberries support gut, brain, and whole-body health. Studies have shown that the antioxidants blackberries provide can specifically fight free radicals in the brain and reduce neuroinflammation, improving outcomes for cognition and motor skills. 

To make this ice cream a bit more patriotic for this holiday weekend, it’s great served with fresh strawberries and shredded coconut.

Wishing you health and happiness,
Mark Hyman, MD


  • 12 ounces blackberries
  • 1 tablespoon lime juice
  • 2 tablespoons filtered water
  • 2 (13.5-ounce) cans coconut milk, full fat
  • ¼ teaspoon Himalayan salt
  • 1 teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract
  • 3 tablespoons pure maple syrup (optional for extra sweetness)
  • 5 large pasture-raised egg yolks
  • 3 tablespoons dried shredded coconut, unsweetened (optional)
  • 6 strawberries, quartered (optional)

1. Begin by placing the bowl of your ice cream maker in the freezer overnight or for at least 12 hours prior to making the ice cream.

2. Add the blackberries, lime juice and water, into a small saucepan. Bring to a simmer over medium heat, then cover and reduce heat to low. Allow to continue simmering for 10 minutes while completing the next steps.

3. Place coconut milk, salt, vanilla and maple syrup (if using) into a large saucepan. Whisk constantly while bringing to a simmer over medium heat. Reduce heat to low, simmer for 5 minutes then remove from heat.

4. Place the egg yolks into a mixing bowl and whisk until frothy, about 2 minutes.

5. Remove the lid from blackberries and stir, then simmer uncovered for another 10 minutes until thickened.

6. Temper the egg yolks by slowly pouring 1 cup of the hot coconut milk into the egg yolks while whisking constantly.

7. Then pour the egg mixture in with the rest of the coconut milk and place over low heat. Whisk constantly while simmering for about 5 minutes until thickened.

8. Once thickened, strain the mixture using a fine mesh strainer and transfer into a bowl. Allow it to cool to room temperature (about 45 minutes), before chilling in the fridge for at least 2 hours.

9. If you wish to remove the seeds from the blackberries do the following, otherwise you can skip this step: Use a spatula to press the blackberry mixture through a fine mesh strainer until only the seeds remain. Place the strained blackberries in the fridge to cool.

10. After the coconut milk and blackberries have chilled, place the liquid into the prepared ice cream maker. Start the machine and churn until the ice cream has a soft serve consistency, about 10 minutes.

11. Add the blackberries and churn for just 10 seconds. Serve immediately with the optional toppings if desired.

Nutritional analysis per serving: Calories: 135, Total Fat: 11g, Saturated Fat: 9g, Cholesterol: 64mg, Sodium: 51mg, Carbohydrates: 8g, Fiber: 2g, Sugars: 6g, Protein: 2g, Net Carbs: 6g

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