Easy Recipes: No-Churn Blackberry Ice Cream
This no-churn blackberry ice cream is a creamy, dreamy dessert bursting with berry flavor and incredibly easy to make.
Servings: 8 servings
Ingredients
- 2 cups fresh blackberries
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- In a medium saucepan over medium heat, combine blackberries, lemon juice, and a pinch of salt.
- Cook until the blackberries have released their juices and softened, about 5 to 7 minutes. Mash slightly.
- Let the mixture cool completely, then strain through a fine mesh sieve to remove seeds. Set aside the puree.
- In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form.
- In a separate large bowl, stir together the condensed milk and vanilla extract.
- Fold the whipped cream into the condensed milk mixture until smooth.
- Swirl in the blackberry puree, creating a marbled effect.
- Pour the mixture into a loaf pan, cover, and freeze for at least 6 hours or overnight.