No Churn Blackberry Ice Cream

Blackberry Vanilla Ice Cream Recipe_Natalie Paramore

Summer is just around the corner! And for my third recipe for Austin Woman this month is perfect for our spring here is Austin that is always a just a liiiiiitle bit warmer than everywhere else. Honestly, this No-Churn Blackberry Ice Cream is one of the better recipes I’ve ever made, especially when it comes to desserts! I’ve never had much of a sweet tooth until recently. I guess tastebuds really do change! This creamy, fruity and yes, sweet ice cream is just what you need to end your meal.

No Churn Vanilla Blackberry Ice Cream Recipe_Natalie Paramore

No-Churn Blackberry Ice Cream

Makes 6-8 servings

 

Ingredients:

1 pint heavy whipping cream

1 14oz can sweetened condensed milk

1 tablespoon vanilla extract

1 vanilla bean pod

24 oz blackberries

½ cup sugar

1 tablespoon lemon juice

 

Directions:

  1. Pulse blackberries in a food processor until smooth. Pour blackberry paste through a fine mesh sieve to strain pulp. Discard pulp.
  2. Place blackberry juice into a small pot and combine with lemon juice and sugar over medium heat. Stirring frequently, reduce blackberry juice for 5-7 minutes until thickened. Let cool.
  3. Beat heavy cream on medium speed until medium peaks form, about 5 minutes.
  4. Reduce speed and gently pour in sweetened condensed milk for an additional one minute of mixing.
  5. Using a spatula, fold vanilla extract and vanilla bean pods into cream.
  6. Stir in blackberry paste and place into a metal loaf pan. Let chill in the freezer covered for at least 5 hours before serving.
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