With just six simple ingredients, this recipe for Fresh Blackberry Ice Cream is one of the easiest summer recipes around. A simple no-churn vanilla ice cream base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing. Making ice cream without an ice cream maker is easier than you think. Follow this delicious recipe and you can enjoy this summer ice cream in no time!
I’m back again with another fantastic no churn ice cream recipe!
Just last week I shared an over-indulgent Coffee Nutella Ice Cream. I’m already dying to make it again but I think it’s best to wait a while since it is extra decadent after all.
But, I have been in the mood for ice cream every day since summer officially hit. It’s so hot and humid here, the only way to cool down is with smooth, creamy ice cream that’s swirled with fresh blackberry jam.
This recipe is a rendition of the peaches and cream ice cream I made last summer. It’s exactly the same, only this time I used blackberries instead of peaches. Blackberry ice cream turned out to be a fantastic idea!
Making fresh blackberry ice cream is easy!
Use fresh blackberries and blend them until they are a pureed into smooth, juicy consistency. Then strain the puree through a fine mesh sieve to remove all the blackberry seeds. I prefer a creamy ice cream without bits of seeds getting stuck in my teeth. But, you can skip this step if you don’t mind the seeds.
Cook the liquid with a little lemon juice and sugar to thicken it, then swirl it into a deliciously smooth no-churn ice cream base.
The base is simple. It’s the same one I use for all my no-churn ice creams and it’s the same recipe used by almost everyone else who makes no-churn ice cream. Seriously, just google it. You’ll see it in 90% of the no-churn ice cream recipes that pop up.
To get the swirly look, mix the blackberry puree with a little bit of the ice cream base until it’s well blended. Now, fold that into the remaining ice cream base taking care not to mix it in completely.
Just look at those pretty swirls!
Pour the blackberry ice cream into a freezer-safe container and freeze until set, which takes at least 6 hours.
It’s so worth the wait!
Here are some items I recommend for making this recipe:
Fresh Blackberry Ice Cream (No Churn)
- 24 ounces fresh blackberries rinsed and patted dry (about 4 cup)
- 1/2 teaspoon lemon juice
- 1/2 cup sugar
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
Add the blackberries to a blender and pulse until fully pureed. You want a smooth, juicy consistency. Press the puree through a fine mesh sieve and discard the pulp. You should have about 2 cups of liquid. Transfer the liquid to a medium saucepan, add in the lemon juice and sugar. Heat over medium-high heat until reduced and thickened, about 5 minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
Add the heavy cream to a large bowl. Using and electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back up to high and beat until thickened.
Transfer 2 cups of the whipped cream to a separate bowl. Add in the cooled puree and mix until well combined. Gently fold into the remaining whipped cream to create swirls. Don't over mix or you will lose the swirls.Transfer to a freezer-safe container and freeze for at least 6 hours.
Prep time does not include chill time. Allow 2 hours for cooling the puree and at least 6 hours for the ice cream to freeze.
All images and text ©Jen Sobjack/Baked by an Introvert.
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