Description
Fresh Blackberry Ice Cream (No Churn) is the perfect summer dessert that combines the tartness of fresh blackberries with a creamy, dreamy vanilla base. This delightful treat is not only simple to make but also requires no ice cream maker, making it accessible for everyone. With just six ingredients, you can whip up a refreshing dessert that captures the essence of summer gatherings or serves as a sweet afternoon indulgence. Top it with fresh berries or drizzle it with chocolate sauce for an extra special touch. Enjoy this vibrant frozen delight all year round!
Ingredients
- 24 ounces fresh blackberries
- ยฝ teaspoon lemon juice
- ยฝ cup sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Blend fresh blackberries until smooth. Strain through a fine-mesh sieve to remove pulp.
- In a saucepan, combine blackberry puree, lemon juice, and sugar. Heat until reduced by half; refrigerate until cold.
- Whip heavy cream until stiff peaks form; gently fold in condensed milk and vanilla extract.
- Combine whipped cream with cooled blackberry puree, folding gently to maintain swirls.
- Transfer to a freezer-safe container and freeze for at least 6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 320
- Sugar: 25g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Use ripe blackberries for enhanced flavor. Chill mixing bowls beforehand to keep the whipped cream from deflating. Experiment with other fruits or flavors like lemon zest for variation.