Fresh Blackberry Ice Cream (No Churn)
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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 custard 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!
Once summer comes around, I start to think of warm evenings, flip flops, lazy lunches and dessert! Dessert seems standard fare in the summer, not just something to be enjoyed on a special occasion. And what better and easier summer dessert to make this smooth creamy homemade ice cream recipe?
I love any kind of ice cream – you’ve probably already seen my recipes for peaches and cream ice cream or my coffee crunch ice cream. But in July, when the blackberry bushes are heavy with fresh fruit, there is almost nothing better you can do for your family than to make homemade blackberry ice cream!
Blackberry Ice Cream Recipe Details
- Taste – Cool and rich and swirled with fresh fruit.
- Texture – Rich and creamy.
- Ease – Easier than you think! No ice cream maker required.
- Time – It only takes about 20 minutes to prepare and cook this recipe, but it will need to freeze for 6 hours.
What You’ll Need
Ingredients
You might want to use store-bought frozen berries here, but truly, mid-summer fresh berries bursting with flavor will be worth it. Many ice cream recipes call for egg yolks, but not this one. It’s shocking how these simple ingredients can produce such a smooth and creamy ice cream treat!
- Blackberries– The fresher and juicier the better
- Lemon Juice – From a lemon, please, not a bottle.
- Sugar – Granulated sugar for sweetness.
- Cream – Heavy cream or whipping cream, not milk or half and half.
- Sweetened condensed milk – this will thicken the ice cream and help give it a rich and creamy consistency. This is not evaporated milk, nor is it unsweetened. You need the sugar – make sure you read the labels!
- Vanilla Extract – I always use my homemade vanilla, but please use the best quality real extract you can find – not artificially flavored.
Recommended tools
This recipe doesn’t require an ice cream maker. Just a blender (this is what I use), a fine-mesh sieve (I use this one), and an electric mixer (if you are in the market for a new one this is my favorite).
How to Make Blackberry Ice Cream
There are two steps to making this ice cream – you’ll create a jam from the blackberries, and you’ll make a creamy ice cream base. Mix them together, freeze, and enjoy!
- Blend blackberries until they are a pureed into smooth, juicy consistency. Strain the puree through a fine-mesh sieve to remove all the 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 over low heat, stirring constantly, with a little lemon juice and sugar to thicken it. Set aside to cool.
- To make the base – Beat the cream with an electric mixer until stiff peaks form. Slowly pour in the condensed milk and vanilla extract and beat until thickened.
- Transfer half of the whipped cream to a separate bowl and mix in the cooled puree until thickened. Gently fold in the remaining cream to create swirls.
- Freeze for about 6 hours, and enjoy!
Tips For Success
- Resist the urge to use store-bought frozen berries. They’ll be bland and flavorless and will taste like vanilla ice cream.
- Don’t over-mix the addition of the second portion of whipped cream. You want to maintain the beautiful swirls, not fully combine the ice cream.
- Freeze for at least six hours.
Storage & Freezing
It’s fresh ice cream – we guarantee you won’t have leftovers – but if you should, obviously, keep covered in the freezer.
Fresh Blackberry Ice Cream (No Churn)
Ingredients
- 24 ounces (680 g) fresh blackberries, rinsed and patted dry, about 4 cups
- ½ teaspoon lemon juice
- ½ cup (100 g) sugar
- 2 cups (480 ml) heavy cream
- 14 ounces (397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- 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 by half 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.
Notes
- Blackberries: It’s important to use blackberries that are in season! Out of season blackberries are flavorless and your ice cream will taste like plain vanilla.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Girl, I’m all about some no-churn right now! I love the blackberry flavor in here and I totally support straining out those pesky seeds!
Thanks, Rachelle!
Yum! This looks so cool, creamy and refreshing! I might even want 2 scoops.
Mmmm…I WANT! This sounds perfect for the season, Jen!
I had no idea just how easy no churn was- I love the use of homemade blackberry jam in here for that fresh blackberry flavor 🙂
look at that gorgeous color!! I want all of it!
To echo your other comments, this is a very pretty ice cream. I make apple and blackberry because this is Normandie and delicious apples and raw dairy are in abundant supply and part of its heritage. Your photography is spot on too, nice dof on the blackberries!
All the very best, Sue
Thank you for the kind comment, Sue!
You are welcome!
Sue, It’s wonderful to hear from Normandy – I bet you could work in apple cider (or Calvados) somehow and it would be very delicious!
Hi there, Good to be here! Cider sounds interesting, we actually have a version of kir in Normandy, which uses cider instead of the traditional champagne or sparkling white wine. Working that into an ice cream could be very interesting, particularly as we already use crème de cassis as an ice cream topping and we are just about to pick black currants for this season’s ‘vintage’. Maybe you already know of ‘le trou normand’, if not, it is a Calvados sorbet and is served between courses, usually after the main dish and before the cheese. This helps cleanse the palate, aids digestion and very importantly, as the name suggests, creates a pause in the meal, so particularly welcome in banquets or weddings!
I’m a huge fan of blackberries AND no-churn ice cream, so I can’t wait to give this a try! It’s so hot here too, and I can’t get enough ice cream!
Given it’s hot as heck outside, I need ALL the ice cream ALL the time! LOVE this fresh blackberry flavor! And I really love that it’s no churn since I have no ice cream maker 😉 The color is just gorgeous, girlfriend! I’ll take 2 gallons, all for myself please! Cheers!
2 gallons coming right up!!
Love the idea of no churn ice cream, but don’t know why I rarely make it this way! So easy to make. Love the fresh blackberries in there. Looks beautiful and delicious!
No churn ice cream is pretty much the best, especially in the summer! I’m loving this blackberry flavor, Jen! It’s SO pretty and is a great way to sneak in that fruit. I would love a big bowl of this for breakfast! 🙂
It was a very delicious and fresh tasting ice cream!