Vegan Berries Ombre Ice Cream (No churn)

You guys! I can’t believe I completely forgot about this one. This is literally the best thing I’ve found this year. I know, I know, the year has just started. I’ve always been afraid of making ice cream at home. Yes, afraid. Well, given my past experiences, it’s only natural to feel that way. I tried my first ice cream when I was around 15 I’m guessing and guess what? It was a disaster! I was making mocha ice cream and it couldn’t have been farther from being anything like that. The second time I thought, “Oh, let me try a sorbet this time.” If I’m not wrong, it was a mango sorbet. Again, too icy. So yeah you get my point. There was always something or the other wrong with it. At last, I’ve managed to make something that closely resembles an ice cream. Woohoo! 😀 Still need to work on my photography skills here though. Seriously, shooting ice cream is the toughest thing ever! It literally took me 3 days to shoot them because either the sun was too strong, or the light wasn’t right or they just melted. -.-

{Nerd alert} So before making this one, I read up a lot about the various elements of ice cream and the technicalities behind making it. Let me break it down for you. The more sugar you add, the softer your ice cream will be and thus, less likely to set. However, if you add too less of sugar, there is a risk of ice crystals formation and well, it won’t taste good. So getting the sugar level right is the key. Secondly, adding water leads to ice crystals formation which is not something we want. If using an ice cream maker, it’s no problem since it breaks down the ice crystals and gives the ice cream a smooth texture. However, we are making this without an ice cream maker. But the best part about this is that you don’t have to beat the mixture every 2 hours like you have to otherwise. Yesss! So in short: these are super super yum, very simple to make, look super prettyyyy with minimal effort and dairy freeeee! Now that’s the kind of ice cream I would love! ❤

Ombre ice cream 3.jpg


Recipe adaptation: Gemma Stanford


Makes: 12 scoops


For the base:

  • 400 ml coconut milk (full fat)
  • 130 gms granulated sugar
  • 175 gms coconut cream, chilled
  • 1/2 tsp vanilla extract

For strawberry ice cream:

  • 1/3 of the base
  • 150 gms fresh strawberries, pureed *

For raspberry ice cream:

  • 1/3 of the base
  • 125 gms fresh raspberries, pureed and sieved

For blackberry ice cream:

  • 1/3 of the base
  • 125 gms fresh blackberries, pureed and sieved



For the base:

  • Prepare coconut condensed milk first: In a heavy bottomed saucepan, heat coconut milk and sugar over low heat until the sugar has dissolved. Once the sugar has dissolved, let the mixture simmer on low-medium heat for about 30 minutes or until the milk has reduced by half and thickened. Stir occasionally to prevent the milk from sticking to the bottom, however do not scratch the bottom. (The milk will turn dark and begin to thicken- that’s exactly what’s supposed to happen. Don’t worry)
  • Remove from heat and let it cool. Pour into a jar and refrigerate for at least 3 hours or overnight.
  • Making the base: Beat the chilled coconut cream until light and fluffy for about 2-3 minutes. Add the chilled coconut condensed milk and beat for another minute until combined properly and thickened. Stir in the vanilla extract and mix well. Your base is ready. Divide into three equal portions to add the flavours.

For strawberry ice cream:

  • Mix 1/3 of the base with the pureed strawberries and give it a good whisk until well combined. You can add a few chunks of strawberries if you wish. Pour into an air tight container and freeze overnight.

For raspberry ice cream:

  • Puree the raspberries and sieve to remove the seeds. Mix 1/3 of the base with the raspberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight.

For blackberry ice cream:

  • Puree the blackberries and sieve to remove the seeds. Mix 1/3 of the base with the blackberry puree and give it a good whisk until well combined. Pour into an air tight container and freeze overnight. Enjoy!



*- Make sure to wipe the berries gently on a towel before pureeing to remove any water. Do not add water to the berries while pureeing. Water is what causes the ice crystals.

  • If you want to make only one flavour, triple the fruit for the given base.



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