No-Churn Blackberry Ice Cream: A Simple and Delicious Summer Treat

Italian Chef Team

3 months ago

No-Churn Blackberry Ice Cream: A Simple and Delicious Summer Treat

Summer is the perfect time for indulging in cool, refreshing treats, and what could be better than homemade ice cream? But the thought of churning ice cream can seem daunting. Fear not! This no-churn blackberry ice cream recipe is incredibly easy, requires no special equipment, and delivers a creamy, flavorful dessert that’s bursting with fresh blackberry goodness. It’s the perfect way to use up those summer blackberries or simply enjoy a sweet treat on a hot day.

## Why No-Churn Ice Cream?

Traditional ice cream requires an ice cream maker, which churns the mixture to prevent large ice crystals from forming, resulting in a smooth and creamy texture. No-churn ice cream, on the other hand, relies on the combination of sweetened condensed milk and whipped heavy cream. The sweetened condensed milk provides sweetness and helps to inhibit ice crystal formation, while the whipped cream adds airiness and lightness to the final product. This simple method creates a surprisingly creamy and delicious ice cream without any churning required.

## Ingredients You’ll Need

This recipe uses simple, readily available ingredients. Here’s what you’ll need:

* **Heavy Cream:** This is the key ingredient for creating a creamy texture. Make sure it’s cold for best results when whipping.
* **Sweetened Condensed Milk:** This provides sweetness and contributes to the smooth texture of the ice cream. Use regular sweetened condensed milk, not evaporated milk.
* **Fresh Blackberries:** The star of the show! Fresh, ripe blackberries will give your ice cream the best flavor. You can also use frozen blackberries, but thaw them slightly and drain off any excess liquid before using.
* **Vanilla Extract:** A touch of vanilla enhances the overall flavor of the ice cream.
* **Lemon Juice (Optional):** A squeeze of lemon juice can brighten the blackberry flavor and balance the sweetness.
* **Salt (Optional):** A pinch of salt can enhance the flavors and add a subtle complexity.

**Ingredient List:**

* 2 cups (480ml) heavy cream, cold
* 1 (14-ounce) can (397g) sweetened condensed milk
* 2 cups (about 300g) fresh blackberries, divided
* 1 teaspoon vanilla extract
* 1 tablespoon lemon juice (optional)
* Pinch of salt (optional)

## Equipment You’ll Need

The beauty of this recipe is that you don’t need any fancy equipment! All you need is:

* **Mixing Bowls:** For whipping the cream and mixing the ingredients.
* **Electric Mixer (Handheld or Stand Mixer):** To whip the heavy cream.
* **Spatula:** For folding the ingredients together.
* **Freezer-Safe Container:** To store the ice cream in the freezer. A loaf pan, a glass container, or a plastic container will work.
* **Fork or Potato Masher:** For crushing some of the blackberries (optional).

## Step-by-Step Instructions

Now, let’s get to the fun part – making the ice cream! Follow these simple steps for a delicious no-churn blackberry ice cream:

**Step 1: Prepare the Blackberries**

* Wash the blackberries thoroughly and pat them dry. Remove any stems or leaves.
* Divide the blackberries into two portions: 1 cup (about 150g) for swirling into the ice cream and 1 cup (about 150g) for creating a blackberry puree or for keeping whole, depending on your preference.
* For the puree (optional): In a small bowl, gently crush half of the blackberries with a fork or potato masher. Leave some chunks for added texture. You can also blend them in a food processor for a smoother puree, but be careful not to over-process. Stir in the lemon juice (if using) and a pinch of salt (if using) into the crushed blackberries. This will enhance the flavor and provide a nice contrast to the sweetness.
* For keeping whole: Simply set aside.

**Step 2: Whip the Heavy Cream**

* Pour the cold heavy cream into a large mixing bowl. Using an electric mixer (handheld or stand mixer), beat the cream on medium-high speed until stiff peaks form. This means that when you lift the beaters, the cream will hold its shape and stand up straight. Be careful not to overwhip, or the cream will turn into butter.

**Step 3: Combine the Ingredients**

* Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream. Use a spatula to avoid deflating the cream. Mix until just combined; do not overmix.

**Step 4: Add the Blackberries**

* Gently fold in the blackberry puree (or crushed blackberries) and the remaining whole blackberries into the cream mixture. Swirl them in for a marbled effect. If you prefer a more uniform blackberry flavor, you can mix them in more thoroughly.

**Step 5: Freeze the Ice Cream**

* Pour the ice cream mixture into a freezer-safe container. Smooth the top with a spatula.
* Cover the container tightly with a lid or plastic wrap. Press the plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
* Freeze for at least 6 hours, or preferably overnight, to allow the ice cream to fully set.

**Step 6: Serve and Enjoy!**

* Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop.
* Scoop the ice cream into bowls or cones and enjoy! You can garnish with fresh blackberries, a sprig of mint, or a drizzle of honey for an extra touch.

## Tips for the Best No-Churn Blackberry Ice Cream

* **Use Cold Heavy Cream:** Cold heavy cream whips up much better and faster than warm cream. Chill the bowl and beaters in the freezer for 15-20 minutes before whipping for even better results.
* **Don’t Overwhip the Cream:** Overwhipped cream can become grainy or turn into butter. Stop beating when stiff peaks form.
* **Don’t Overmix the Ingredients:** Overmixing can deflate the whipped cream and result in a less airy ice cream. Gently fold the ingredients together until just combined.
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your ice cream. Use fresh, ripe blackberries and good-quality vanilla extract for the best results.
* **Freeze for Long Enough:** Make sure to freeze the ice cream for at least 6 hours, or preferably overnight, to allow it to fully set. This will prevent it from being too soft or icy.
* **Adjust Sweetness to Taste:** If you prefer a less sweet ice cream, you can reduce the amount of sweetened condensed milk slightly. Taste the mixture before freezing and adjust as needed.
* **Add Other Flavors:** Feel free to experiment with other flavors! A little bit of almond extract, a splash of bourbon, or some chopped chocolate would all be delicious additions.
* **Prevent Ice Crystals:** To minimize ice crystal formation, cover the ice cream tightly with plastic wrap, pressing it directly onto the surface. You can also add a tablespoon of vodka or other alcohol to the mixture, as alcohol inhibits ice crystal formation. Be mindful of adding alcohol if serving to children.
* **Softening for Scooping:** If your ice cream is too hard to scoop, try running your ice cream scoop under warm water before each scoop. This will help it glide through the ice cream more easily.
* **Storage:** Store leftover ice cream in the freezer in an airtight container for up to 2 weeks. After that, the texture may start to deteriorate.

## Variations and Add-Ins

The beauty of no-churn ice cream is that it’s incredibly versatile! Here are a few variations and add-in ideas to get you started:

* **Blackberry Swirl:** Instead of folding the blackberries in, create a separate blackberry swirl by pureeing half of the blackberries with a little sugar and lemon juice. Then, swirl the puree into the ice cream mixture before freezing.
* **Chocolate Blackberry:** Add chopped dark chocolate or chocolate chips to the ice cream mixture for a decadent treat.
* **Lemon Blackberry:** Increase the amount of lemon juice for a more pronounced lemon flavor. You can also add some lemon zest for extra zestiness.
* **Lavender Blackberry:** Infuse the heavy cream with lavender before whipping for a floral and aromatic ice cream. Simply heat the heavy cream with a few tablespoons of dried lavender flowers, let it steep for 30 minutes, then strain out the lavender flowers before chilling and whipping.
* **Blackberry Crumble:** Fold in crumbled graham crackers or shortbread cookies for a crunchy texture and a hint of buttery flavor.
* **Mixed Berry:** Use a combination of blackberries, raspberries, blueberries, and strawberries for a mixed berry ice cream.
* **Boozy Blackberry:** Add a splash of blackberry liqueur or bourbon to the ice cream mixture for an adult treat.
* **Vegan Option:** For a vegan version, use coconut cream instead of heavy cream and sweetened condensed coconut milk instead of regular sweetened condensed milk. Ensure your vanilla extract is also vegan-friendly.

## Serving Suggestions

No-churn blackberry ice cream is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **In a Cone:** A classic and simple way to enjoy your ice cream.
* **In a Bowl:** Top with fresh blackberries, a sprig of mint, and a drizzle of honey or maple syrup.
* **As a Sundae:** Create a sundae with hot fudge sauce, whipped cream, sprinkles, and a cherry on top.
* **With Brownies or Cookies:** Serve a scoop of ice cream alongside warm brownies or cookies for a delightful dessert pairing.
* **In Milkshakes:** Blend the ice cream with milk for a creamy and refreshing milkshake.
* **Affogato:** Pour a shot of hot espresso over a scoop of ice cream for a classic Italian dessert.
* **Ice Cream Sandwiches:** Spread the ice cream between two cookies or graham crackers for a fun and portable treat.

## Make Ahead and Storage Instructions

This no-churn blackberry ice cream can be made ahead of time and stored in the freezer for up to 2 weeks. After that, the texture may start to deteriorate. To prevent ice crystals from forming, store the ice cream in an airtight container and press plastic wrap directly onto the surface.

## Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients used and the portion size.

(Per serving, assuming 1/2 cup): Calories: Approximately 250-350, Fat: 15-25g, Saturated Fat: 10-15g, Cholesterol: 50-70mg, Sodium: 50-100mg, Carbohydrates: 25-35g, Sugar: 20-30g, Protein: 2-4g

## Conclusion

This no-churn blackberry ice cream recipe is a simple, delicious, and satisfying way to enjoy the flavors of summer. With just a few ingredients and minimal effort, you can create a creamy, flavorful dessert that’s perfect for any occasion. So, grab some fresh blackberries, whip up a batch of this easy ice cream, and enjoy the sweet taste of summer!

## Recipe Card

**No-Churn Blackberry Ice Cream**

A simple and delicious no-churn ice cream recipe bursting with fresh blackberry flavor.

**Prep Time:** 15 minutes
**Freeze Time:** 6 hours (or overnight)
**Total Time:** 6 hours 15 minutes
**Servings:** 6-8

**Ingredients:**

**Instructions:**

1. Wash the blackberries and pat them dry. Divide into two portions: 1 cup for swirling and 1 cup for puree or keeping whole.
2. (Optional) Crush half of the blackberries with a fork or potato masher. Stir in lemon juice and salt (if using).
3. In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
4. Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream.
5. Gently fold in the blackberry puree (or crushed blackberries) and the remaining whole blackberries into the cream mixture.
6. Pour the mixture into a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap.
7. Freeze for at least 6 hours, or preferably overnight.
8. Let sit at room temperature for a few minutes before serving. Scoop and enjoy!

**Notes:**

* Use cold heavy cream for best results.
* Don’t overwhip the cream or overmix the ingredients.
* Adjust sweetness to taste.
* Store in an airtight container in the freezer for up to 2 weeks.

Tags: Recipes