Blackberry Peach {Vegan} Ice Cream

It's National Ice Cream Day! And today, in Minnesota, it's the perfect weather for some delicious {healthy} homemade ice cream! We love this recipe from Eat Healthy Eat Happy for a vegan blackberry ice cream, with a super summer twist of adding fresh peaches (or blueberries.. summer is all about fresh fruit)! 



  • 2 cans full-fat coconut milk, chilled 2 hrs - overnight
  • 3 cups fresh blackberries
  • 2 cups fresh, chopped peaches 
  • 1/4 cup + 2 tbs agave nectar
  • dash salt
  • lemon zest


  1. Microwave the berries for a few seconds to get them warm and juicy.
  2. Add berries and peaches to a  food processor to puree, then pour/press through a sieve to remove the seeds. 
  3. Drain the liquid from the coconut milk and place the thick cream in a medium bowl.
  4. Use an electric mixer to whip to a whipped cream consistency. Whip in the strained berries/peaches mixture, agave, salt and lemon zest. Taste and add more sweetener/salt/zest if desired.
  5. Freeze for 1-2 hours before scooping. If the ice cream freezes too hard to scoop, thaw it for a few seconds in the microwave. 
  6. Garnish with a peach wedge and fresh blackberry. Serve in a dish or a cone! 
  7. Enjoy National Ice Cream Day!!! 

Leave a note in the comments to let us know your favorite ice cream!