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!
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Freeze Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 6
Ingredients
24ounces(680g)fresh blackberries, rinsed and patted dry, about 4 cups
½teaspoonlemon juice
½cup(100g)sugar
2cups(480ml)heavy cream
14ounces(397g)sweetened condensed milk
2teaspoonsvanilla 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.