This easy blackberry ice cream has swirls of berry mixed through a creamy no-churn vanilla ice cream base.
This easy blackberry ice cream my version of the Kiwi favourite, Boysenberry Ripple ice cream recipe, except obviously without the boysenberries and blackberries instead.
Easy Blackberry Swirl Ice Cream - No Churn
In this day and age when minimalism and de-cluttering is in, a recipe that doesn't call for a chunky appliance like an ice cream maker is always a winner.
This creamy, no churn blackberry ripple ice cream uses stiffly whipped cream and condensed milk which together create a wonderfully creamy and smooth texture.
Blackberry Foraging for Homemade Blackberry Swirl Ice cream
In late summer I love to go foraging for blackberries. They are definitely a pest plant, they're invasive, painful and very hard to get rid of.
That being said, the abundance of tart berries is something I welcome with open arms considering my own berry bushes don't produce very much.
Easy Blackberry Sauce
To make the blackberry sauce, break up the berries in a food processor or with a fork and then push all the berries through a
Add this sauce to a saucepan with a tablespoon of sugar, a pinch of salt and a teaspoon of cornflour to thicken. Whisk it together, then bring it to a simmer and cook it until slightly thickened. Leave it to cool down in the refrigerator.
No Churn Vanilla Ice Cream Base
The no-churn vanilla ice cream base is very simple. It's made up of pouring cream, vanilla extract or paste and condensed milk
Whip the cream along with the vanilla until very stiff peaks form.
Fold in a can of condensed milk.
Now, add in half of the cream mixture to a parchment paper-lined 8x4inch/21x11cm loaf tin and drizzle over half the blackberry sauce. Swirl it in so it's streaky. Repeat with the remaining cream and sauce.
Freeze the ice cream for at least 7-8 hours before scooping and serving. Enjoy this ice cream on a hot summer's day, or if you've got berries in the freezer you can make it all year round!
- 1 ½ cups fresh or frozen blackberries
- ⅛ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon corn flour
- 500 ml heavy cream or pouring cream (not thickened cream)
- 1 teaspoon vanilla extract or paste
- 395g (1 can) condensed milk
- Break the berris up with a fork or in a food processor, then push the berries through a strainer until you are left with a blackberry sauce.
- Add this sauce to a saucepan with a tablespoon of sugar, a pinch of salt and a teaspoon of cornflour to thicken. Whisk it together, then bring it to a simmer and cook it until slightly thickened. Leave it to cool down in the refrigerator.
Ice Cream Base
- Whip the cream and vanilla until stiff peaks form then fold in the condensed milk carefully until you have a thick and airy mixture.
- Now, add in half of the cream mixture to a parchment paper lined 8x4inch/21x11cm loaf tin and drizzle over half the blackberry sauce. Swirl it in so it's streaky. Repeat with the remaining cream and sauce.
- For the last sauce layer you can use a skewer and drag it through the sauce to make some pretty designs. Freeze the ice cream for at least 7-8 hours before scooping and serving.
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Serving Size:1 grams
Amount Per Serving: Calories: 391Total Fat: 28gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 102mgSodium: 123mgCarbohydrates: 32gFiber: 1gSugar: 29gProtein: 5g
Have you made this? Tag me and let me know! @home_grown_happinessnz