Homemade Blackberry Ice Cream
Indulge in the rich and fruity flavors of homemade no-churn blackberry ice cream, a simple yet delightful treat. Blend fresh blackberries with sweetened condensed milk, vanilla extract, and whipped cream until smooth and creamy. Then, freeze until firm, and enjoy the burst of fruity sweetness in every scoop, without the need for an ice cream maker.
Experience the luxurious simplicity of homemade no-churn ice cream elevated to new heights with the addition of luscious blackberry puree. By blending fresh blackberries with sweetened condensed milk, vanilla extract, and whipped cream, this delightful treat achieves a vibrant color and a burst of fruity flavor in every spoonful. The blackberry puree enhances the taste and also adds a delightful texture, making each bite a truly indulgent experience.
Why make this ice cream?
- It needs just three ingredients that you probably already have on hand, and it takes just five minutes to whip.
- It makes smooth, creamy ice cream with no ice crystals, and no one will believe it wasn’t made with an ice cream maker.
- And you can also use fresh or frozen blackberries at any time of the year.
- Also, unlike traditional ice cream, this one has no eggs, which means it’s eggless – one treat for everyone.
Ingredients and substitutes
- Whipping cream – The higher the fat, the creamier your ice cream. For example, I use heavy cream with 38% fat.
- Condensed milk – Condensed milk is sweetened, so 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 can 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 depends on the flavor, texture, and color you like.
- Optional ingredients
- Lemon juice and zest – If you like a lemon blackberry ice cream, you can also add 2 to 4 tbsp of lemon juice and 1 tsp of lemon zest to the condensed milk mixture.
Step-by-step: Homemade blackberry ice cream recipe
- In the large bowl of a stand mixer, with the whisk attachment, whip the whipping cream until it forms 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!
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.
You can use other berries or a combination of berries, such as blueberries, raspberries, mixed berries, strawberries, and 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. First, 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. Then, mix it with blackberry puree and cool it in the refrigerator. Of course, this needs the use of an ice cream maker based on the manufacturer’s instructions. This ice cream does not need any of those things.
Blackberry Ice Cream No-Churn
With just three ingredients and five 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.
Video
Ingredients
- 1 cup (250 ml) Whipping cream 88%+
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Blackberries crushed or blended
- 1 tsp Vanilla extract (optional)
Method
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream until it forms almost stiff peaks.
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.
- Crush the blackberries with a fork. Then, add them to the whipped cream mixture and combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the ice cream softer and creamier in texture.
- Crushed fruits will have a marbled effect, and pureed fruits 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 silicone 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
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.
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.
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
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.
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.
Thank you so much, Cheryl. I hope you try this. Let me know what you think – if you do try. Thanks