Vegan Blackberry Coconut Ice Cream with a Surprising Ingredient | Cupcake Project
MENU
Home  »  Recipes  »  Ice Cream  »  Vegan Blackberry Coconut Ice Cream with a Surprising Ingredient

Vegan Blackberry Coconut Ice Cream with a Surprising Ingredient

Vegan Blackberry Ice Cream

Have you heard of the old photographer’s trick of using mashed potatoes instead of ice cream in food photos (that way the “ice cream” never melts)? Well, in this case, it’s not a trick! My ice cream is actually made with mashed Idaho potatoes! The ice cream is vegan (assuming your mashed potatoes have no butter in them) and it’s flavored with blackberries and coconut milk.

The mashed potato ice cream, much like the mashed potato stand-in mentioned above, is super slow to melt, making it great for picnics. But, unlike plain mashed potatoes, this stuff tastes like tart blackberries and summery coconut and it feels just like ice cream in your mouth!


For fun, we’ve also been blending the leftover blackberry coconut ice cream with almond milk and making fabulous thick shakes with it. Seriously, you would never know there were mashed potatoes inside!

Try this recipe for yourself and let me know what you think!

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Vegan Blackberry Ice Cream
Print Pin
5 from 3 votes

Vegan Blackberry Coconut Potato Ice Cream

The mashed potato ice cream is super slow to melt, making it great for picnics. Blackberries and coconut make it taste just like ice cream.
Course Dessert
Cuisine American
Keyword blackberry coconut ice cream, potato ice cream, vegan ice cream recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 410kcal
Author Stef

Ingredients

  • 10 ounce Idaho® russet potato
  • 12 ounces fresh blackberries
  • 27 ounces full-fat coconut milk 2 cans
  • 2/3 cup sugar
  • 2 tablespoons vodka to keep ice cream from icing up

Instructions

  • Heat oven to 400 F. Prick potato in several spots and bake on a cookie sheet until skin begins to crisp and potato has a little give when squeezed, about 40 minutes. (You may also cook the potato in the microwave.)
  • Cool until the potato is comfortable to touch. Peel off the skin.
  • Place peeled potato, blackberries, coconut milk, sugar, and vodka in a blender and blend until smooth.
  • Press blended mixture through a sieve to strain out blackberry seeds.
  • Churn in an ice cream maker according to the manufacturer’s instructions.

Nutrition

Nutrition Facts
Vegan Blackberry Coconut Potato Ice Cream
Amount Per Serving
Calories 410 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 24g120%
Sodium 19mg1%
Potassium 569mg16%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 25g28%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 15.8mg19%
Calcium 46mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Note: This recipe was original developed for the Idaho Potato Commission.

A vegan ice cream flavored with raspberries and coconut milk! This homemade recipe is made with mashed potatoes! Have fun and blend your leftover ice cream with almond milk and make fabulous thick shakes with it! Learn how to make this easy recipe!
Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post