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Fresh Blackberry Ice Cream (No Churn)

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.

Three scoops of fresh blackberry ice cream in a cream colored bowl with a spoon.

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!

Fresh blackberries on a white background.

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.

Close up view of fresh blackberry ice cream in a cream colored bowl.

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!

Next, be sure to try my chocolate chip cookie dough ice cream. It’s gluten-free and no-churn!

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Three scoops of fresh blackberry ice cream in a cream colored bowl with a spoon.

Fresh Blackberry Ice Cream (No Churn)

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

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!

Ingredients

  • 24 ounces fresh blackberries, rinsed and patted dry, about 4 cups
  • ½ teaspoon lemon juice
  • ½ cup sugar
  • 2 cups heavy cream
  • 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 666Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 120mgSodium: 136mgCarbohydrates: 77gFiber: 5gSugar: 72gProtein: 11g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Karen

Friday 23rd of July 2021

Does anyone know how much puree 24 ounces of blackberries makes? I already have the puree in my freezer. Thanks

Jen Sobjack

Friday 23rd of July 2021

You need about 2 cups of puree with seeds and pulp removed.

Lynette S

Tuesday 1st of September 2020

We have blackberry bushes all around our neighborhood so was looking for a recipe using seedless blackberries (I hate the seeds, LOL). This recipe was perfect. I also had blueberries so made a batch of both. So yummy! One thing I noted for next time is when making the jam, I will add a little sugar and taste it before adding all of it. The blackberry was a bit sweeter than I would have liked. I adjusted for the blueberry and it was perfect. Still so good! This recipe is a keeper.

sunshine

Sunday 9th of August 2020

I've tried to make this ice cream twice now and failed both times at the stage where you combine the whipped cream with the condensed milk. It separates and curdles!!!!!! Please advise.

Jen Sobjack

Monday 10th of August 2020

It sounds like you have overwhipped the heavy cream and it's turning into butter. You only need to beat it until it forms stiff peaks then after adding the sweetened condensed milk, you only mix it until it's combined and slightly thickened.

Robbie - Caterers Yorkshire

Monday 11th of September 2017

Blackberry Ice cream is my all time favourite and this looks delicious! I've never made Ice cream before so my results may not be a beautiful as yours but this sounds like a doable recipe so I'll definitely give it a go!

Renee

Sunday 23rd of April 2017

I think using a store-bought blackberry jam or preserves would be a great alternative when blackberries are out of season. Did you think this would work?

Jen Sobjack

Monday 24th of April 2017

That should work fine.

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