Description

This Fresh Blackberry Ice Cream is a luscious no-churn dessert made with ripe blackberries, sweetened condensed milk, and whipped heavy cream. The blackberry puree is reduced to intensify its flavor before being folded into the creamy base, creating delightful swirls of fresh fruit throughout. Perfect for berry lovers seeking a simple yet elegant homemade ice cream without an ice cream maker.

Ingredients

Blackberry Puree

24 ounces fresh blackberries (rinsed and patted dry, about 4 cups)
½ teaspoon lemon juice
½ cup sugar

Cream Base

2 cups heavy cream
14 ounces sweetened condensed milk
2 teaspoons vanilla extract

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Instructions

Puree the Blackberries: Add the blackberries to a blender and pulse until fully pureed to achieve a smooth, juicy consistency. Press the puree through a fine-mesh sieve to remove seeds and pulp, resulting in about 2 cups of smooth liquid.
Reduce the Puree: Pour the blackberry liquid into a medium saucepan, add lemon juice and sugar, then heat over medium-high while stirring occasionally. Cook until the mixture reduces by half and thickens, about 5 minutes. Transfer to a bowl and refrigerate until cold, approximately 2 hours.
Whip the Cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Lower the speed and slowly pour in the sweetened condensed milk, then add vanilla extract. Increase speed to high and beat until the mixture thickens.
Combine Puree and Cream: Set aside 2 cups of the whipped cream in a separate bowl and mix in the chilled blackberry puree until well combined. Gently fold this mixture into the remaining whipped cream to create beautiful swirls—avoid overmixing to maintain the swirl effect.
Freeze: Transfer the ice cream mixture into a freezer-safe container and freeze for at least 6 hours until firm and scoopable.

Notes

For best flavor, use ripe, fresh blackberries.
Reducing the blackberry puree intensifies the flavor and prevents excess liquid in the ice cream.
Be careful not to overmix when folding to keep the blackberry swirls visible.
Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
This recipe does not require an ice cream maker, making it perfect for beginners.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American