5-minute Very Berry Ice Cream {no machine needed}

Three ingredients and 5 minutes are all you need to whip up this easy sugar-free berry ice cream! No ice cream maker needed – this frozen treat can be made in a food processor or blender! a big swirl of Sugar-free Very Berry Ice Cream served in a white cup with a pink spoon on the side

Happy Fourth of July to all my American friends! I reckon you are all set up for the celebrations but in case you forgot to make dessert or were too busy to even think about it, I have just what you need.

This luscious vegan and sugar-free Very Berry Ice Cream will be on your table in less than 5 minutes and requires only 3 ingredients! And don’t worry if you don’t own an ice cream maker (I don’t either!), there’s no need for it.

All you need to make this guilt-free berry ice cream are frozen berries (or any fruit you like), coconut milk (or your favorite milk) and stevia (or another sweetener). Put everything in your food processor, process until smooth and eat!  See how easy it is?

I’ve been making this healthy berry ice cream for months, whenever I’m craving something sweet but don’t want to go heavy on the carbs or sugar. With only 13 grams of carbs per serving, this sugar-free ice cream recipe fits the bill perfectly!

You can either eat your berry ice cream straight out of the food processor or store it in the freezer until you’re ready to eat. Enjoy!

side view of vegan Very Berry Ice Cream served in a white cup with a pink spoon dug in

If you tried this Berry Ice Cream, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5-minute Very Berry Ice Cream - Pin
5 from 2 votes

5-minute Sugar-Free Very Berry Ice Cream {no machine needed}

Three ingredients and 5 minutes are all you need to make this easy sugar-free berry ice cream! No ice cream maker needed - this vegan frozen treat can be made in a food processor or blender! 

Course Dessert, Snack, Treat
Cuisine American
Keyword #glutenfreedessert, cheap, dessert, easy, frozen, healthy, ice cream, quick, sugarfree, vegan
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Servings 6 people
Calories 132 kcal


  • 4 cups frozen mixed berries
  • 1 cup coconut milk or your favorite milk
  • 1/2 tbsp powdered stevia or more to taste - you can also use honey or maple syrup


  1. Combine frozen berries, milk and stevia in the bowl of your food processor. 

  2. Process until smooth. Taste the mixture and adjust sweetener to your taste if needed.

  3. You can eat this ice cream straight away (it will have a soft-serve texture). If you're not planning on eating it now, transfer it to a metal tin (I used a loaf pan) and place it in the freezer for 2 hours. Stir occasionally for a smoother ice cream.

Recipe Notes

If you're planning on freezing it for more than 2 hours, take it out of the freezer 5 to 10 minutes before serving to let it soften.

You can basically use any fruits you like for this recipe. Just freeze them ahead of time and follow the same recipe!

You could also use Greek yogurt instead of milk

You can also use honey, rice syrup or any of your favorite sweetener.

Nutrition Facts
5-minute Sugar-Free Very Berry Ice Cream {no machine needed}
Amount Per Serving (1 /6th)
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 6mg0%
Potassium 138mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 10g11%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Dairy Free Desserts Frozen Desserts Gluten free Paleo Paleo/Primal Primal Recipes Summer Recipes Under 300 cal Vegan Vegetarian
  1. This sounds absolutely wonderful, Marie. I normally immediately delete blog posts with ice cream recipes without even looking at them, but couldn’t do that this time… I am curious to know what kind of coconut milk you used – the canned stuff or the refrigerated kind in a carton. I am considering doing this with skim milk, which would increase the protein, but I’m thinking I would miss the flavor of the coconut milk. Does the coconut flavor come through? It will be nice to have an ice cream treat once in a while.

    1. Susan this ice cream is totally guilt-free, no need to resist the temptation! I used canned coconut milk. I find the flavor to be very mild, you can barely taste it. I’m using it mainly to give a creamy consistency to the ice cream and to help the processor with the frozen fruits. Skim milk would work just fine. You could also use Greek yogurt if you wanted to.

  2. Can you do this in a blender as well? Or only in a food processor? I only ask because I only have the blender to use, but this is sounds like a good base to use for Ice cream that won’t make me sick!

  3. You should newer use frozen berrys that you bought i frozen condition !!!!
    You risk contamination with e-coli bacterias and from that serious infection.
    Therefore allways heaten up your frozen berry to boiling point, before using them!!!!

  4. Nice Creams like this one are my favourite summer dessert! And what a gorgeous swirl you got for your pictures! Drool-worthy!

  5. Can you use fresh milk? For the sweetener, can I use simple syrup? I really want to try your recipe, it looks and sounds delicious!

    1. Hi Alex. Yes, you can use simple syrup and add some fresh milk but remember that simple syrup is very high in sugar and your treat would not be considered “healthy” anymore. Hope this helps!

  6. I did this (berries and unsweetened coconut milk) on my own today but it was very bland. I knew there had to be a way to sweeten it up without adding processed sugars. Honey! Excellent idea!

  7. It’s a handy, easy recipe! There’s just one issue: it’s not exactly healthy.. Since coconut milk is rich in saturated fat, which makes it the equivalent of animal milk (in the fat composition), I recommend using any other dairy alternative (like soy/almond milk) and if the texture is off, adding bananas will add creaminess.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating