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This no-churn blackberry ice cream is without a doubt one of my all-time favorite ways to enjoy fresh blackberries in season. The texture is absolutely perfect – you?ll have no idea you didn?t use a machine, and the fresh blackberries you?ll smash in at the end takes it from great to mind-blowing.
There are so many amazing ways to enjoy fresh blackberries (and we?ve shared more than a few recipes over the years). But, until now, we?ve never used them for an ice cream.
Blackberries are commonly found in sorbets and granitas, but using them to flavor a dairy-based ice cream is a much rarer thing, which makes sense, since balancing the sweet, acidic fruit and a rich ice cream base can be tricky.?
Tricky, but not impossible, as I think we?ve shown here.?
Chef?s Notes
Here are some notes before we get started:?
- This was really good, and very easy, since we?re using a machine-free ?no-churn? method. However, the real secret to success wasn?t the ice cream recipe, or the technique used to create it, it was the old, ?blackberry smash,? as I like to call it, which involves the optional step of smashing and smearing fresh berries into the finished ice cream.?
- By adding fresh blackberries before we serve, we create an incredible contrast in taste and texture, as well as cut down on the richness of the base.?
- These types of no-churn ice creams do tend to be on the sweeter, richer side, so having the juicy, tartness of the fresh berries to balance things does wonders.?
Whether you ?smash? yours or not, I really do hope you give this easy blackberry ice cream a try soon. Enjoy!??
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
- 2 pounds blackberries, rinsed and drained, divided
- 1/3 cup white sugar
- 1 teaspoon lemon juice
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Directions
Step 1
Add 1 1/2 pounds of the blackberries (about 5 cups), sugar, and lemon juice to a saucepan and bring to a simmer over medium heat.
Step 2
Use a potato masher to crush berries, and continue to simmer until mixture thickens and reduces by half, about 20 minutes. Heat can be turned up to reduce faster, but will require more careful watching to be sure blackberries do not scorch.
Step 3
Strain blackberry mixture through a fine-mesh strainer into a bowl, being sure to get every drop of juice; discard fiber and seeds. Stir sweetened condensed milk and vanilla into the bowl; refrigerate mixture until completely cold, about 1 hour.
Step 4
Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff peaks form. Add half the whipped cream to chilled blackberry mixture; fold in with a whisk until almost all the cream is incorporated. Add remaining whipped cream;?use a spatula to gently fold in. Pour mixture into a container, cover, and freeze until solid, at least 4 hours and up to overnight.
Step 5
To serve, add as many of the fresh berries you want to the top, and use an ice cream scoop to mix and smash them into the ice cream as you scoop. Add a few remaining berries on top of each serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 499 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat17g | 87% |
| Cholesterol90mg | 30% |
| Sodium102mg | 4% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber6g | 21% |
| Total Sugars52g | |
| Protein9g | |
| Vitamin C26mg | 130% |
| Calcium262mg | 20% |
| Iron1mg | 5% |
| Potassium490mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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