This Vegan Blackberry Lemon Ice Cream is a statement about your love of warm weather and juicy berries. The delightful contrast between the tart blackberries and the zesty lemon is balanced with the subtle sweetness of maple syrup or dates for the most satisfying bite.

You will be wowed by the perfect blend of flavors and the satisfaction of creating gourmet-level ice cream right at home in your Ninja Creami. This is a grown-up ice cream, worthy of any fancy dinner party or a quiet evening indulgence on the deck.

This recipe can be molded to fit into your eating plan. Swap out rolled oats for nuts to make this nut-free, or skip the maple syrup and sweeten it with dates or your favorite liquid sweetener to make this what your family needs it to be.

Plus, seasonal blackberries are a fantastic way to add color and nutrition to a delightful ice cream.

Don’t wait until blackberry season is over, even though you can use frozen blackberries. Make this Blackberry Lemon Ice Cream and watch it become a new family favorite!

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What if I don’t have a Ninja Creami?

If you don’t have a Ninja Creami, you can still make this ice cream! Just blend up the mixture as written, then freeze in ice cube trays.

Leave the cubes out for 3 – 5 minutes, the blend up in your blender or food processor. The texture will not be as firm as if you spun it in the Ninja Creami.

Ninja Creami 301 known as the original model

How do I know when the ice cream is ready to eat?

In a Ninja Creami, the ice cream setting will churn the mixture into a creamy texture after about 24 hours of freezing.

That’s a guesstimate and can change depending on how cold your freezer is. For best results, the pint needs to be frozen solid in the center.

Can this recipe be made in the Deluxe 3-cup pint version?

Absolutely! In the recipe below, click the tab that multiplies the ice cream pint by 1.5 if you want to fill it up all the way.

With that said, you can skip the math and just make a 2/3 full pint with no issues.

How long does this ice cream last in the freezer?

This vegan blackberry lemon ice cream can be stored in its pint container in the freezer for months.

Sometimes, the longer it’s in the freezer, the drier it gets. That means your first spin will be powdery. Just add in extra milk and respin until it’s the perfect texture.

Is there a way to make this ice cream without any sweeteners?

While the sweeteners help balance the tartness of the lemon and blackberries, you can reduce the amount or omit it if you prefer a more tart flavor.

If omitting sweeteners, you might want to add pears, applesauce, or dates or date paste.

Can frozen blackberries be used instead of fresh?

Yes, frozen blackberries work just as well as fresh in this recipe. There’s no need to thaw them.

Try this with other fresh or frozen berries as well!

Whether you’re a seasoned vegan dessert maker or new to the game, this recipe will impress with its vibrant flavors and creamy texture.

More Ninja Creami Recipes

Blackberry Lemon Ice Cream

Kathy Hester

I was surprised by the perfect balance of flavors in this ice cream. The tartness from the blackberries, a little sourness from the lemon, is balanced out with the sweetness of the agave nectar. This is a grown-up ice cream worthy of any fancy dinner party.

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Prep Time 15

Course Dessert

Cuisine American

Servings servings

Calories 231 kcal

Equipment

1 Ninja Creami

Ingredients

First Blend

1 cup nondairy milk
3/4 cup blackberries , about 6 oz. fresh or frozen
2 tablespoons cashew butter or 1/4 cup soaked cashews (or use 1/2 cup rolled oats to make nut-free)

Second Blend

2 tablespoons maple syrup ,or liquid sweetener of your choice to taste or about 3 dates
2 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract ,or 1/4 teaspoon vanilla powder

Instructions

Blend together the water, blackberries, and cashew butter until smooth except for the seeds – they may still be there, but we'll strain them out in the next step.
Pour the mixture through a fine-mesh strainer to remove the seeds, and rinse the blender to remove any leftover seeds or pulp.
Then put the strained mixture back in the clean blender with the sweetener you picked lemon juice, zest, and vanilla.
Pour the mixture in a Ninja Creami pint and freeze for 24 hours. Spin on the ice cream setting.
If it’s still powdery use the respin button.

Notes

Refined Sugar-Free Option: sub 3 – 4 large dates for the maple syrup, you may need less liquid. Spin on light ice cream.

You can make this nut-free by blending in 1/2 cup rolled oats to make a thicker, nondairy milk. Optionally you can use okara, soymilk pulp, or mashed white sweet potato.

Nutrition

Serving: 1cupCalories: 231kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 64mgPotassium: 396mgFiber: 4gSugar: 18gVitamin A: 580IUVitamin C: 22mgCalcium: 211mgIron: 2mg

Keyword blackberry lemon ice cream, Ninja Creami, vegan ice cream, vegan Ninja Creami, wfpb ice cream, whole food plant based Ninja Creami

Tried this recipe?Let us know how it was!

Comments

Kim says

June 1, 2024 at 2:10 pm

Instead of cashew butter(I am highly allergic to cashews)
Could I use either a vegan oat milk yogurt, or a vegan cream cheese?

- Kathy Hester says
  
  June 2, 2024 at 8:11 pm
  
  In the recipe I give you a substitute: 2 tablespoons cashew butter or 1/4 cup soaked cashews (or use 1/2 cup rolled oats to make nut-free)

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