Blackberry Ice Cream No-Churn
Diet : GF, Eggless, Vegetarian.
Calories: 321kcal
Adjust Servings Here: 4 servings
Description
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.
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!
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
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