No-Churn Blackberry Ice Cream
This no-churn blackberry ice cream recipe transforms fresh seasonal berries into a velvety frozen dessert that rivals any store-bought alternative. Perfect for those summer afternoons when you're craving something with blackberry ice cream but don't want to invest in another kitchen gadget or wait hours for traditional ice cream to freeze.
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Servings: 8 servings
Calories: 320kcal
Equipment
- Loaf Pan or Freezer-Safe Container
- Food Processor or Blender
- Electric Mixer
- Fine-Mesh Sieve (optional)
Ingredients
Base Ingredients
- 2 cups fresh blackberries frozen work too, just thaw slightly
- 1 can sweetened condensed milk 14 oz size
- 2 cups heavy whipping cream cold
- 1 tsp pure vanilla extract
- 2 tbsp honey adjust based on blackberry sweetness
- 1 tbsp lemon juice
- 1 pinch salt
Instructions
- Rinse 2 cups of blackberries and place them in a food processor or blender. Add the lemon juice and honey, then pulse until smooth. For a seedless version, strain the puree through a fine-mesh sieve, pressing with a spatula to extract all the juice.
- In a large, chilled bowl, whip the cold heavy cream until stiff peaks form. This typically takes 3-4 minutes with an electric mixer.
- In a separate bowl, mix the sweetened condensed milk with the vanilla extract and pinch of salt until well combined. Gently fold in about 1/2 cup of the blackberry puree, creating purple swirls throughout the mixture. Reserve the remaining puree for layering.
- Using a spatula, carefully fold the whipped cream into the blackberry-condensed milk mixture. Work with a light hand using a figure-eight motion to maintain as much air as possible.
- Pour one-third of the mixture into a 9x5-inch loaf pan or freezer-safe container. Drizzle with some of the reserved blackberry puree. Repeat layering twice more, finishing with a swirl of puree on top. For an artistic touch, use a skewer or knife to create a marbled effect throughout.
- Cover the container with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Seal with a lid if available and freeze for at least 6 hours, preferably overnight, until firm.
Notes
For a dairy-free version, replace heavy cream with coconut cream.
Keep ice cream at the back of the freezer where temperature is most stable.
If the ice cream becomes too hard, allow it to sit at room temperature for exactly 5 minutes before scooping.
Pre-chill your mixing bowl and beaters for best results when whipping the cream.
Keep ice cream at the back of the freezer where temperature is most stable.
If the ice cream becomes too hard, allow it to sit at room temperature for exactly 5 minutes before scooping.
Pre-chill your mixing bowl and beaters for best results when whipping the cream.
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 65mg | Fiber: 2g | Sugar: 28g | Vitamin C: 12mg | Calcium: 15mg
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