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–+ servings
No Churn Vanilla Blackberry Ice Cream Recipe_Natalie Paramore

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!
5 from 1 vote
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Prep Time 20 minutes
Chilling Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 370 kcal

Ingredients
  

  • 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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