Today I’m sharing a DELICIOUS recipe for homemade blackberry no churn ice cream – and you don’t even need an ice cream freezer! I love blackberries but this recipe will work great with any seasonal berry you happen to have. The best recipes take advantage of seasonal fruit and veggies.
This wonderful treat sets up on its own in your regular old freezer. All you have to do is mix the ingredients together and freeze for the one of the creamiest homemade ice creams you’ve ever had! Let’s dive right in and let me show you how easy this is.
Begin by placing berries in a food processor, blender, or one of those nifty little electric food choppers. Pulse them for about 30 seconds. You don’t need them to be smooth- just chopped up pretty good and some juice released.
Now pour your heavy cream into a large mixing bowl and beat that with an electric mixer until stiff peaks form, about two minutes or so.
After it’s whipped, add all remaining ingredients, including the pureed berries.
Beat this again with an electric mixer until fully incorporated and well combined.
Place in a freezer safe container and cover. Put this in the freezer 5-6 hours or overnight. That’s all there is to it!
Enjoy your perfectly creamy homemade Blackberry Ice Cream!
- 14 ounce can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 cups blackberries or berries of your choice
- Place blackberries in an electric chopper, food processor, or blender for about 30 seconds or until broken up well and juices are formed, but not smooth. In large bowl, place cold heavy cream. Beat with an electric mixer until stiff peaks form. Stop beating and add all other ingredients, including pureed blackberries. Beat again with an electric mixer until well combined. Spoon into a freezer safe continer with a lid and freeze 5-6 hours, or overnight, before serving. Enjoy!
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