With just 3 ingredients and 5 minutes to prepare, this no-churn blackberry ice cream is the ultimate summer dessert. Make it with fresh or frozen blackberries any time of the year.
Table of Content
What is the one thing you must do in the summer? Enjoy ice cream of course! Yup, it's summer here and we have been feasting on ice creams. And not just any ice cream, homemade ice creams! I tell you the world of no-churn homemade ice cream recipes is so much fun. The options are endless, and you won't even miss the machine-made ice creams.
Why make this ice cream?
- It needs just 3 ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker.
- And you can use fresh or frozen blackberries any time of the year.
- Also, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer.
- Add a little milk and whip in a blender to make the most amazing blackberry smoothie you have ever tasted.
- And unlike traditional ice cream, this one has no eggs, which means it's eggless - one treat for everyone.
- I like to store my ice cream in an ice cream container but an airtight container or loaf pan works too.
Ingredients and substitutes
- Whipping cream - The higher the fat, the creamier your ice cream. For example, I use 38% fat content in my heavy cream.
- Condensed milk - Condensed milk is sweetened, which is why we do not add any additional sugar. You can also use homemade condensed milk.
- Vanilla - Condensed milk usually has vanilla so feel free to omit it. But, a little extra vanilla extract just makes the flavors pop.
- Blackberries - You use fresh blackberries or frozen blackberries for this ice cream. I like to crush the blackberries with a fork so I have large chunks that give a nice marble look. You can also pulse them in a blender and strain them through a fine-mesh sieve to remove the fiber and seeds to make a smooth puree. It really depeneds on the flavor, texture, and color you like.
- Optional ingredients
- lemon juice and zest - if you like a lemon blackberry ice cream you can add 2 to 4 tablespoon of lemon juice and 1 teaspoon of lemon zest to the condensed milk mixture.
Homemade blackberry ice cream recipe
- In the large bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks.
Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla extract. Mix a minute more to combine. This is your ice cream base.
Pro tip - This is your basic no-churn vanilla ice cream?
- Crush the blackberries with a fork. Then, add the blackberry puree to the whipped cream mixture and combine.
Pro tip - I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth blackberry pink color. - Lastly, pour into an ice cream container and freeze for at least 4 hours or overnight.
Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Tips for success
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
More ice cream recipes
- No-Churn homemade Ice Cream recipe, or Vanilla Ice Cream,
- Strawberry Ice Cream, Blueberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
- Cheesecake Ice Cream Recipe
- Pistachio Matcha Ice Cream
- Popsicles - Mango, Strawberry, Dulce De Leche
- See all ice cream, popsicle recipes
Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don't need an ice cream maker. It's referring to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won't be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor while evaporated milk is just thick whole milk with 60% of the liquid evaporated.
Using high-fat whipped cream and condensed milk is what makes this ice cream creamy without any ice crystals. Using low-fat products will result in ice crystals.
You can use other berries or a combination of berries such as blueberries, raspberries, mixed berries, strawberries, as well as other fruits such as mango, cherries, lemon, etc.
Traditional ice cream is not as easy as this no-churn variety. It is made with egg yolks, whole milk, heavy cream, and sugar. You simmer the milk mixture in a small to medium saucepan over medium-low heat until you have a thick custard that coats the back of a spoon. Mix it with blackberry puree and cool in the refrigerator. Of course, this needs the use of an ice cream maker based on the manufactures instructions. This ice cream does not need any of those things.
Printable Recipe
Blackberry Ice Cream No-Churn
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (250 ml) Whipping cream (88%+)
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Blackberries (crushed or blended)
- 1 teaspoon Vanilla extract ((optional))
Instructions
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until almost stiff peaks. Pro tip - The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Pro tip - This is your basic no-churn vanilla ice cream. ?
- Crush the blackberries with a fork. Then, add them to the whipped cream mixture and combine. Pro tip - I like to give it a gentle swirl just enough to combine and marble it. Alternatively, stir vigorously to blend it into a smooth blackberry pink color.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight. Pro tip - For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals.
- Enjoy!
Recipe Notes & Tips
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
- Crushed fruits will make a marbled effect, pureed will give a perfect blend. Adding a combination of all crushed, pureed, and whole gives a wonderful experience.
- If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Parth
This is the best blackberry ice cream I ever ate!! Usually, I find that this ice cream is very sour in the shops. But not this recipe. The blackberries are sour but the whole ice cream is not - which I like. Thank you for sharing. First time I really enjoyed blackberry ice cream.
Veena Azmanov
Thank you, Parth. Yes, the ice cream mixture is sweet but the blackberries are tart naturally so this recipe works perfectly as both these flavors balance each other out very well. Glad you liked it. Thank you so much for coming back to leave this feedback.
Deepika
I knew I had to try this as soon as I saw this in my newsfeed. Wow! So delish..! I can't believe how easy this was to make and no one believed it was not made in an ice cream maker. Even if I had an ice cream maker I would not use it for this recipe. Love this recipe
Veena Azmanov
Thank you, Deepika. SO happy you enjoyed this recipe. This definitely does not need an ice cream maker. Thank you for coming back to write this feedback.
Cheryl Naughton
I love all your recipes. I'm going to try this very soon. Thank you so much for sharing.
Love your blog and your cakes.
Veena Azmanov
Thank you so much, Cheryl. I hope you try this. Let me know what you think - if you do try. Thanks