Made with sweetened condensed milk, heavy cream, and fresh blackberries, this creamy and perfectly flavored blackberry no churn ice cream recipe is so quick and easy to make and all you need is your freezer.
Today I’m sharing my delicious homemade blackberry no churn ice cream recipe. Here’s a short list of all the things you’ll love about this recipe:
- It uses only four ingredients: sweetened condensed milk, heavy cream, vanilla extract, and fresh blackberries.
- It’s so quick and easy to make. We’re talking about 10 minutes of prep time to process the blackberries, beat the heavy cream into whipped cream, and mix together the remaining wet ingredients. Then we just have to patiently wait for it to set.
- You don’t need a fancy ice cream maker or freezer. All you need to make this homemade ice cream recipe is an ordinary freezer.
- You can adapt it to suit you and whatever seasonal berries you might have on hand. While I’m using fresh blackberries, you can substitute them for fresh strawberries, blueberries, or raspberries. You can also just keep it simple and omit the blackberries for no-churn vanilla ice cream instead. I’ve included many, many more ideas below.
Are you sold on this recipe now? If not, let me just say… I bet this will be the creamiest homemade ice cream you’ve ever tasted. The combination of the blackberry pieces in the smooth vanilla ice cream is so delicious and the perfect summer treat. So let’s dive right in so I can show you how easy this is.
- Sweetened condensed milk
- Heavy cream (cold)
- Vanilla extract
How to Make Blackberry No Churn Ice Cream
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 bowl and beat that with a stand mixer until stiff peaks form (about two minutes or so).
Stiff peaks mean the peaks remain and stand on their own when you remove the beaters.
After it’s become whipped cream, add all remaining ingredients, including the pureed blackberries.
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 for 5 to 6 hours or overnight. That’s all there is to it!
Enjoy your perfectly creamy homemade blackberry ice cream!
This homemade ice cream will last in your freezer for up to 6 months. For best results, let it sit at room temperature for a few minutes to soften before serving. Ensure you also place the lid back on tightly to avoid freezer burn and ice crystals developing on the top.
- To make chocolate ice cream, substitute the blackberries for 1/2 cup of unsweetened cocoa powder.
- For cookies and cream ice cream, substitute the berries for 12 Oreo cookies crushed in the food processor.
- For coffee ice cream, dissolve 1.5 tablespoons of instant coffee in 1 tablespoon of warm water and add this with the remaining ingredients.
- To make lemon ice cream, add 2 tablespoons of lemon juice and 1 tablespoon of finely grated lemon zest instead of the berries.
- Make a triple berry ice cream by adding blackberries, raspberries, and blueberries if you like.
- Did someone say birthday cake ice cream? Add 1/4 cup of sprinkles and voila!
- For caramel ice cream, add 1/4 cup of caramel sauce. This would taste SO good with one of the mix-ins below.
- Other mix-ins (2 cups in total) you can add to the no-churn ice cream instead of berries include chocolate chunks or chocolate chips (white chocolate, milk chocolate, or dark chocolate), peanut butter chips, butterscotch chips, crushed candy bars, M&Ms, edible cookie dough, mini marshmallows, and crushed or chopped nuts.
- For added flavor, add a pinch of salt to the ice cream.
- If you like, substitute the vanilla extract with vanilla bean paste.
What does no churn mean?
No churn means you don’t need a special ice cream maker to make this ice cream recipe. All you need is an electric mixer, 10 minutes of your time, and room in your freezer.
Check out these other irresistible ice cream recipes:
Homemade Peach Ice Cream (No Eggs Needed)
No Churn Cherry Vanilla Ice Cream
- 1 14-ounce can sweetened condensed milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 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.2 cups blackberries
- In a large bowl, place the 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.1 14-ounce can sweetened condensed milk, 2 cups heavy cream, 1 teaspoon vanilla extract
- Spoon into a freezer-safe container with a lid and freeze for 5 to 6 hours, or overnight, before serving. Enjoy!
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I wonder if you could add cream cheese and have Blackberry Cheesecake Ice cream?
I think you could, but maybe a little more sweetened condensed to balance it and keep it sweet. 🙂
This looks so yummy. Is there an option or alternative where I can make it diabetic friendly? I know it calls for sweetened condensed milk. Or does that not have much sugar content? My mother lives blackberries and was recently diagnosed. Thanks for all the great recipes.
Loves blackberries. Darn auto correct!
Oh my goodness! Yum!!!
Does this ice cream get hard? The recipe above is my usual ice cream recipe, but my additions of fruit resulted in a rock-hard product. Maybe I did it wrong, and this works better.
This looks wonderful. And what a great base recipe to use with all kinds of variations. Thanks so much and Happy 4th!!
No churn ice cream is my fav!! I’ve never tried it with berries…..MUST DO!!
Happy 4th of July, Christy!!
I am definitely trying this!