Homemade blackberry ripple swirls mixed through creamy no-churn ice cream. Perfect for summer.
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.
In summer I love to go foraging for blackberries (or brambles) on my parents land. 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.
Soak the blackberries in salt water first to remove the little bugs that may be living in there, and push through a
Bring the sauce to boil in a saucepan with a tablespoon of sugar and a quarter teaspoon of cornflour to thicken. Then leave it to cool down in the refrigerator.
Whip the cream until stiff peaks form (about 3-4 minutes of whipping), then fold in a can of condensed milk. Now add in half the blackberry sauce, folding it only two or three times so it’s incorporated in the cream mixture in streaks.
Spoon this mixture into a loaf pan and drizzle over the last of the blackberry sauce. 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.
No-Churn Blackberry Ripple Ice Cream
Homemade blackberry sauce swirls mixed through creamy no-churn ice cream. Perfect for summer.
- 1 cup blackberries (about 160 grams)
- 1 tbsp sugar
- 1/4 tsp corn flour
- 400 ml heavy cream or pouring cream (not thickened cream)
- 1 can condensed milk (395g)
If they’re wild, soak the blackberries in salt water to remove any bugs. Rinse.
Push the berries through a strainer until they’re completely broken down and you have a blackberry sauce. Discard the seeds.
Bring the sauce to a simmer in a saucepan along with the sugar and cornflour until it thickens. Pour into a bowl and leave to cool in the refrigerator.
Whip the cream until stiff peaks form (about 3-4 minutes). Fold in the condensed milk.
Fold in the cooled blackberry sauce, only 2-3 folds so it’s still in streaks and not fully incorporated.
Spoon into a loaf tin and drizzle over the remaining blackberry sauce.
Freeze for at least 7-8 hours before scooping and serving.
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