Summer, Sweet, Snacks

Blackberry ripple ice cream

The is a very simple recipe that can be made in an ice-cream churn, or by simply placing in the freezer and using a fork to whisk up every so often, until the desired consistency has been reached.

The addition of vodka is not for taste, but to ensure the ice-cream doesn't freeze solid – it can be omitted if you're serving this to children.

You can also use any berries you fancy for your ripple: classic raspberry or blueberry are also delicious.

approx 12 scoops


2 x 400g tins full-fat coconut milk

½ cup caster sugar

1 tsp vanilla bean paste

1 tbsp arrowroot or cornflour

1 cup fresh or frozen blackberries

2-3 tbsp maple syrup, to taste

Few sprigs fresh thyme, leaves picked

1 tbsp vodka (optional)


  1. Place a small saucepan on a medium-low heat, and add the coconut milk, sugar and vanilla bean paste. Heat gently until the sugar has dissolved, but don't allow to boil.
  2. In a small bowl, combine the arrowroot or cornflour with 2 tbsp of the milk mixture, stir until smooth, then pour back into the pan. Cook on a low heat for a few more minutes, until the milk has thickened slightly.
  3. Pour the milk mixture into a metal bowl and allow to cool before placing in the fridge to chill completely.
  4. Wipe down the saucepan, place it back on the heat, and add the blackberries, maple syrup and thyme leaves. Bring to a gentle simmer, then reduce the heat and allow to cook for a couple of minutes.
  5. Turn off the heat, and decant into a small bowl to cool, before putting it in the fridge.
  6. Once the coconut milk has chilled, stir in the vodka, if using, and churn for 20 minutes in an ice-cream maker.
  7. If you don't have a churn, pour the mixture into a freezer-safe container, cover, and place in the freezer. Using a fork, beat the mixture every 30-40 minutes, until you have a soft-serve consistency.
  8. Once your ice cream has reached a soft-serve consistency, fold in the blackberry and thyme mixture to create a ripple effect. Place in a freezer-safe container, cover with parchment paper and foil or cling film, and place in the freezer for a few hours before serving.
  9. Once fully frozen, remove from the freezer 15 minutes before serving, for easy scooping.

Work with me.

Work with me.

Whether you’re looking for inspiring recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!