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–+ servings

No-Churn Blackberry Ripple Ice Cream

Homemade blackberry sauce swirls mixed through creamy no-churn ice cream. Perfect for summer.
5 from 6 votes
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Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American, New Zealand
Servings 8
Calories 391 kcal

Ingredients
  

Blackberry Ripple

  • 1 cup blackberries (about 160 grams)
  • 1/8 tsp salt
  • 1 tsp corn flour
  • 1 tbsp sugar

Ice Cream

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

Instructions
 

Blackberry Ripple

  • 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.

Nutrition

Calories: 391kcalCarbohydrates: 32gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 102mgSodium: 123mgPotassium: 260mgFiber: 1gSugar: 29gVitamin A: 1089IUVitamin C: 5mgCalcium: 186mgIron: 1mg
Keyword Blackberries, Ice Cream
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