Homemade Blackberry Ice Cream
This homemade blackberry ice cream is creamy, fruity, and surprisingly easy to make. The combination of blackberries, whipped cream, condensed milk, and sour cream creates a rich no-churn ice cream with just the right balance of sweetness and tang.
I’ve been making no-churn ice cream for years because it’s quick, reliable, and doesn’t require any special equipment. While the classic version is delicious, I often find it a little too sweet, especially when using naturally sweet fruits.
That’s why I started adding a little sour cream to the base. It adds a subtle tang that balances the sweetness and gives the ice cream a richer flavor. When paired with blackberries, it creates the perfect combination of sweet, tart, and creamy in every bite.
I especially love making this blackberry ice cream during the summer when fresh blackberries are in season, but frozen berries work just as well, which means I can enjoy it all year long. It’s one of those easy desserts that feels special without requiring much effort.
Why Make This Ice Cream?
- Made with just 4 simple ingredients.
- Sour cream adds a subtle tang that balances the sweetness.
- No ice cream maker needed.
- Fresh or frozen blackberries work equally well.
- Smooth, creamy texture without eggs or cooking.
Ingredients and substitutes
- Heavy whipping cream – Creates the rich, creamy base. Use cream with at least 35% to 38% fat for the best texture. Lower-fat cream can result in a harder ice cream with more ice crystals.
- Sweetened condensed milk – Sweetens the ice cream while keeping it smooth and scoopable. Homemade condensed milk works just as well.
- Sour cream – My secret ingredient. It adds a slight tang that balances the sweetness and gives the ice cream a richer, more complex flavor. Full-fat Greek yogurt is the best substitute.
- Blackberries – Fresh or frozen blackberries both work well. Use them crushed for a chunky, rustic texture or blend and strain them for a smooth blackberry puree.
- Vanilla extract – Enhances the berry flavor and rounds out the sweetness. Pure vanilla extract is best, but vanilla bean paste works too.
Step-by-step: Homemade blackberry ice cream recipe
- In the large bowl of a stand mixer, with the whisk attachment, whip the whipping cream and sour cream until soft peaks.
- Next, add the condensed milk and vanilla extract. Mix for a minute more to combine. This is your ice cream base.
- 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!
Can I Make This No-Churn Ice Cream with Frozen Blackberries?
Yes. Frozen blackberries work just as well as fresh blackberries in this recipe. Simply thaw them first, then crush or puree them as directed.
If the berries release a lot of liquid after thawing, drain off any excess before adding them to the ice cream mixture to keep the texture creamy.
Using frozen blackberries means you can enjoy homemade blackberry ice cream any time of year, even when fresh berries are out of season.
Blackberry Ice Cream (No-Churn Recipe)
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
- 240 ml (1 cup) Whipping cream / Heavy Cream 38%
- 120 ml (cup) Sour cream
- 120 ml (½ cup) Condensed milk
- 200 g (7 oz) 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 and sour cream until soft peaks form.240 ml Whipping cream / Heavy Cream, 120 ml Sour cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.120 ml Condensed milk , 1 tsp Vanilla extract
- Crush the blackberries with a fork. Then, add them to the whipped cream mixture and combine.200 g Blackberries
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
- Sour cream adds a subtle tang and helps balance the sweetness.
- Full-fat Greek yogurt can replace the sour cream if needed.
- Fresh or frozen blackberries both work well.
- For a smoother ice cream, strain the blackberry puree before adding it to the mixture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use full-fat sour cream for the creamiest texture.
- Chill the blackberry puree completely before adding it to the whipped cream.
- Strain the puree if you prefer seedless ice cream.
- Don’t overmix if you want beautiful blackberry swirls.
- Freeze overnight for the best texture.
more no churn ice cream 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.
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.
more recipes with blackberries
- Blackberry Nectarine Crumb Cake
- Easy Blackberry Crumble
- Mini Cheesecakes • Blackberries
- Perfect Blackberry Mousse
- Blackberry Panna Cotta Recipe
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