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Toasted Coconut Blackberry Ice Cream
Prep Time
25 mins
This no-churn toasted coconut blackberry ice cream is made with just a handful of ingredients, including Tate+Lyle® Organic Pure Cane Sugar, making it a simple and sweet dessert recipe for the summer season!
Ice Cream Base
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1 14 oz can sweetened condensed milk
  • 1/4 cup Tate+Lyle® Organic Pure Cane Sugar
Blackberry Swirl
  • 1 cup fresh blackberries
  • 2 Tbsp Tate+Lyle® Organic Pure Cane Sugar
  • 2/3 cup toasted coconut sweetened
  1. In a small bowl, sprinkle 2 Tbsp of Tate+Lyle® Organic Pure Cane Sugar over blackberries, as the sugar will allow the juices of the berries to be released. Allow to sit for 10 minutes. With a fork, mash the berries. Set aside.
  2. With a mixer, whip heavy whipping cream on med-high speed until soft peaks begin to form. Add in vanilla extract, and beat until stiff peaks begin to form. Set aside.
  3. In a large bowl, mix sweetened condensed milk and Tate+Lyle® Organic Pure Cane Sugar together. Slowly, fold the whipped cream into the sweetened condensed milk, gently stirring until combined.
  4. In a metal ice cream container (or 9x5 bread pan), evenly spread half of the ice cream base. Dollop half of the blackberries onto the ice cream, using a knife or tooth pick to swirl the berries with the cream. Sprinkle with 1/3 cup of toasted coconut. Top with remaining ice cream, and dollop the remaining berries on top, swirling the berries into the cream with a knife. Sprinkle the remaining 1/3 cup of toasted coconut on top.
  5. Freeze for at least 5 hours. Enjoy!