Homemade blackberry ripple ice cream has swirls of berry mixed through creamy no-churn ice cream.
This is my version of the Kiwi favourite, a Boysenberry Ripple ice cream recipe, except obviously without the boysenberries and blackberries instead.
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 late 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.
It’s actually only just spring now in NZ but I have updated this post with fresh pictures. We forage enough blackberries during summer to fill our freezers for all year round blackberry eating.
To make the blackberry sauce, if they’re wild blackberries, soak the berries in salt water first to remove the little bugs that may be living in there. Then push all the berries through a
Bring the sauce to simmer in a saucepan with a tablespoon of sugar, a pinch of salt and a teaspoon of cornflour to thicken. Then leave it to cool down in the refrigerator.
Ice Cream Base
The no-churn ice cream base is very simple. It’s made up of pouring cream, vanilla extract and condensed milk
Whip the cream and vanilla until very stiff peaks form, then fold in a can of condensed milk.
Now, add 1/3 of the cream mixture to a lined loaf tin and drizzle over 1/3 of 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.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Want more blackberry recipes? Try this apple and berry fruit leather!
No-Churn Blackberry Ripple Ice Cream
- 1 cup blackberries (about 160 grams)
- 1/8 tsp salt
- 1 tsp corn flour
- 1 tbsp sugar
- 500 ml heavy cream or pouring cream (not thickened cream)
- 1 tsp vanilla extract
- 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. Compost the seeds.
- Bring the sauce to a simmer in a saucepan along with the sugar, salt and cornflour until it thickens. Pour into a bowl and leave to cool 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.
- Line a loaf tin then add 1/4 of the cream mixture to the tin and drizzle over 1/3 of 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.