This No-Churn Blackberry Ice Cream is decadent, creamy and so delicious! It’s easy to make with just a few ingredients and pop it into your freezer!

Summer is just around the corner! This recipe 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.

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No-Churn Blackberry Ice Cream

Makes 10 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 pour into a freezer safe container. Cover and let chill in the freezer for at least 5 hours before serving.

No-Churn Blackberry Ice Cream

This No-Churn Blackberry Ice Cream is decadent, creamy and so delicious! It's easy to make with just a few ingredients and pop it into your freezer!

4.67 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Chilling Time 5 hours hrs

Course Dessert

Cuisine American

Servings 10

Calories 370 kcal

Ingredients

  

1x2x3x

• 1 pint heavy whipping cream
• 1 14 oz can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 vanilla bean pod
• 24 oz blackberries
• ½ cup sugar
• 1 tablespoon lemon juice

Instructions

 

• Pulse blackberries in a food processor until smooth. Pour blackberry paste through a fine mesh sieve to strain pulp. Discard pulp.
• 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. Set aside and let cool.
• Next, beat heavy cream on medium speed until medium peaks form, about 5 minutes.
• Reduce speed and gently pour in sweetened condensed milk for an additional one minute of mixing.
• Using a spatula, fold vanilla extract and vanilla bean pods into cream.
• Stir in blackberry paste and pour into a freezer safe container. Cover and let chill in the freezer for at least 5 hours before serving.

Nutrition

Calories: 370kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 68mgSodium: 68mgPotassium: 317mgFiber: 4gSugar: 38gVitamin A: 955IUVitamin C: 16mgCalcium: 172mgIron: 1mg

Keyword blackberry, Ice Cream

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