No Churn Easy Blackberry Ice Cream

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 strainer until what is left is deep red 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.

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!

Want more blackberry recipes? Try this apple and berry fruit leather or this easy blackberry muffin recipe with a streusel topping.

Looking for some other delicious ice cream recipes? Check out this lemon cheesecake ice cream, tiramisu ice cream recipe or this peanut butter cookie dough ice cream!

Continue to Content

Yield: 1 litre

No-Churn Blackberry Swirl Ice Cream

Print

This easy blackberry swirl ice cream has blackberry ripples mixed through a creamy no-churn ice cream. Perfect for summer.

Prep Time 15 minutes

Freezing Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

Blackberry Swirl

• 1 ½ cups fresh or frozen blackberries
• ⅛ tsp salt
• 1 Tbsp granulated sugar
• 1 tsp corn flour

Ice Cream

• 500 ml heavy cream or pouring cream (not thickened cream)
• 1 tsp vanilla extract or paste
• 395g (1 can) condensed milk

Instructions

Blackberry Sauce

1. 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.
2. 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

1. Whip the cream and vanilla until stiff peaks form then fold in the condensed milk carefully until you have a thick and airy mixture.
2. 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.
3. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Loaf Pan (9.5 x 5 Inch) 2 Set
• 
  Cuisinart Food Processor 
• 
  Ice Cream Scoop with Trigger

Nutrition Information:

Yield:

8

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