For a smoother texture, consider using an immersion blender to puree the cooked blackberry mixture before straining. Adjust the amount of fresh blackberries added at the end to your personal preference. If you don't have fresh blackberries, frozen blackberries can be substituted. Be sure to thaw and drain them well before use.
No-Churn Blackberry Ice Cream
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME5 hrs 35 mins
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SERVING8 People
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VIEWS12
Indulge in the vibrant flavors of summer with this effortlessly delicious No-Churn Blackberry Ice Cream. Requiring no special equipment, this recipe combines the creamy richness of homemade ice cream with the tangy sweetness of fresh blackberries, delivering a truly unforgettable dessert experience. The perfect blend of textures and flavors that will leave you wanting more!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol90 mg
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Fiber6 g
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Protein9 g
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Saturated Fat17 g
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Sodium102 mg
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Sugar52 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, combine 1 ½ pounds of the blackberries (about 5 cups), sugar, and lemon juice. Bring to a simmer over medium heat. (5 minutes)
02
StepUsing a potato masher, crush the berries. Continue to simmer until the mixture thickens and reduces by half, approximately 20 minutes. Increase heat for faster reduction, but watch carefully to prevent scorching.
03
StepStrain the blackberry mixture through a fine-mesh strainer into a bowl to remove seeds. Ensure you extract every drop of juice. Discard the solids. Stir in the sweetened condensed milk and vanilla extract. Refrigerate until completely chilled, about 1 hour.
04
StepIn a chilled glass or metal bowl, beat the heavy cream with an electric mixer until medium-stiff peaks form. (5 minutes)
05
StepGently fold half of the whipped cream into the chilled blackberry mixture using a whisk until almost incorporated. Add the remaining whipped cream and use a spatula to gently fold in. (5 minutes)
06
StepPour the mixture into a freezer-safe container, cover, and freeze until solid, at least 4 hours and up to overnight.
07
StepTo serve, add the remaining fresh blackberries to the top of the ice cream. Use an ice cream scoop to mix and crush the fresh berries into the ice cream as you scoop. Garnish each serving with additional fresh berries.
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RECIPE REVIEWS
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Tate Ruecker
Jul 2, 2025I let the ice cream sit out for about 10 minutes before scooping and it was the perfect consistency.
Delphine Jacobson
Jun 30, 2025I didn't have fresh blackberries, so I used frozen. It still turned out great!
Sheridan Green
Jun 29, 2025Next time I might try adding some chopped dark chocolate.
Anahi Zboncak
Jun 28, 2025I added a pinch of salt to balance the sweetness. It was perfect!
Alexandro Frami
Jun 27, 2025I've made this several times and it's always a hit. Thank you!
Shyanne Hickle
Jun 23, 2025The straining step is key for a smooth texture. Don't skip it!
Josefina Nienow
Jun 21, 2025This recipe is amazing! So easy and the ice cream is so creamy and delicious.
Litzy Macgyver
Jun 14, 2025I used a hand mixer and it worked just fine.
Orrin Hayes
Jun 7, 2025My kids loved helping me make this. It's a great family activity.
Tess Bailey
Jun 5, 2025This is the best no-churn ice cream recipe I've ever tried!