Description
Indulge in the delightful taste of Fresh Blackberry Ice Cream (No Churn), a creamy and vibrant summer treat that requires no ice cream maker! This easy recipe combines fresh blackberries with a smooth vanilla base, making it perfect for any occasion—whether it’s a sunny day or a cozy evening at home. With just six simple ingredients, you can whip up this luscious dessert in minutes. The sweet-tart flavor of the blackberries swirled into the rich ice cream creates an irresistible frozen delight that will impress family and friends alike.
Ingredients
Scale
- 24 ounces fresh blackberries
- ½ teaspoon lemon juice
- ½ cup sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Puree the blackberries in a blender until smooth, then strain through a fine-mesh sieve to remove pulp.
- Combine the puree with lemon juice and sugar in a saucepan; heat until reduced by half (about 5 minutes). Chill for 2 hours.
- In a large bowl, whip the heavy cream until stiff peaks form. Fold in the condensed milk and vanilla extract.
- Gently mix in the chilled blackberry puree, ensuring not to overmix.
- Transfer to a freezer-safe container and freeze for at least 6 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 260
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg