No-Churn Blackberry Ice Cream Recipe

Cook Time: 20 minutes

Blackberries are one of those fruits that are delicious in so many forms, but were taking a slightly less common approach here by turning them into a creamy, rich ice cream. With their naturally sweet-tart flavor, blackberries can be tricky to balance in a dairy-based dessert, but with the right technique, this recipe does it beautifully. Plus, this no-churn ice cream method makes it incredibly easy to prepare without a machine.

Chefs Notes:

• This ice cream is made using a no-churn method, which is perfect for those who dont have an ice cream machine.
• The key to success here is the "blackberry smash" - a step where you crush fresh blackberries into the ice cream before serving. This gives a fantastic contrast of texture and flavor, cutting through the richness of the ice cream with juicy tartness.
• If you like your ice cream a bit less sweet, the smashed fresh berries are a game-changer.
• Before scooping, run your ice cream scoop under hot water to make it easier to handle!

Ready to try it? Heres how to make it:

Ingredients:

• 2 pounds fresh blackberries, rinsed and drained, divided
• 1/3 cup white sugar
• 1 teaspoon lemon juice
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy cream

Directions:

1. In a saucepan, combine 1 pounds of blackberries (about 5 cups), sugar, and lemon juice. Bring to a simmer over medium heat.
2. Use a potato masher to crush the blackberries, then continue simmering for about 20 minutes, until the mixture thickens and reduces by half. Keep an eye on it, as you might need to increase the heat to reduce it faster, but be careful not to let the blackberries scorch.
3. Once thickened, strain the blackberry mixture through a fine-mesh strainer into a bowl, making sure to extract every last drop of juice. Discard the pulp and seeds.
4. Stir in the sweetened condensed milk and vanilla extract. Let the mixture cool completely by refrigerating it for about 1 hour.
5. In a separate chilled bowl, beat the heavy cream with an electric mixer until medium-stiff peaks form.
6. Gently fold half of the whipped cream into the cooled blackberry mixture using a whisk. Continue folding until nearly all of the whipped cream is incorporated.
7. Fold in the remaining whipped cream with a spatula until the mixture is fully combined.
8. Transfer the mixture into a , cover it, and freeze for at least 4 hours, or overnight, until solid.
9. To serve, top the ice cream with fresh blackberries. Use an ice cream scoop to mix and smash the berries into the ice cream, creating a delicious contrast in texture. Garnish with a few additional fresh berries on top of each serving.

Nutrition Facts (per serving):

• Calories: 499
• Total Fat: 28g (36% DV)
• Saturated Fat: 17g (87% DV)
• Cholesterol: 90mg (30% DV)
• Sodium: 102mg (4% DV)
• Total Carbohydrate: 57g (21% DV)
• Dietary Fiber: 6g (21% DV)
• Total Sugars: 52g
• Protein: 9g (17% DV)
• Vitamin C: 26mg (29% DV)
• Calcium: 262mg (20% DV)
• Iron: 1mg (5% DV)
• Potassium: 490mg (10% DV)

Servings: 8

Chef John's no-churn blackberry ice cream, with fresh berries smashed in just before serving, is so creamy and gorgeous, you'll forget that you didn't use a machine to make it.

History of No-Churn Ice Cream

No-churn ice cream has gained popularity in recent years due to its simplicity and ease of preparation. Unlike traditional ice cream that requires a machine to churn and freeze the mixture, no-churn recipes rely on sweetened condensed milk and whipped cream to create a smooth, creamy texture. The concept of no-churn ice cream has been around for a while, but its widespread appeal grew in the early 2000s when dessert enthusiasts began experimenting with different flavor combinations and methods to make ice cream without the need for specialized equipment. The use of fruits like blackberries adds a refreshing twist to the traditional ice cream base, providing a balance of sweetness and tartness that elevates the dessert.

Regional Variations of Blackberry Ice Cream

Blackberry ice cream is particularly popular in North America and parts of Europe, especially during the summer months when blackberries are in season. In the United States, blackberry ice cream can often be found in artisanal ice cream shops, particularly in regions with abundant blackberry harvests, such as the Pacific Northwest. In the UK, blackberries are a common feature in summer desserts, and the flavor has been incorporated into gelato and sorbet variations. Each region brings its unique twist to blackberry ice cream, whether by adding other local fruits or spices, but the base of rich, creamy ice cream paired with the natural tartness of blackberries remains a beloved combination.

Distinguishing Features of No-Churn Blackberry Ice Cream

What sets no-churn blackberry ice cream apart from traditional recipes is the lack of a need for an ice cream maker. The simplicity of the recipe means that even those without special kitchen equipment can create a delicious frozen treat at home. The addition of fresh blackberries, mashed into the ice cream just before serving, enhances the flavor profile with bursts of natural berry goodness, creating a more dynamic experience compared to standard ice cream. In contrast, traditional methods often use pureed fruit mixed into the base before freezing, which results in a smoother consistency. The texture in no-churn ice cream is a little more indulgent and rich, making the contrast of fresh fruit a delightful touch.

Where to Serve No-Churn Blackberry Ice Cream

No-churn blackberry ice cream is perfect for casual summer gatherings, barbecues, and outdoor parties. Its easy preparation makes it an excellent option for impromptu events, as it can be made ahead of time and stored in the freezer until needed. This dessert is also ideal for serving at dinner parties or special occasions where guests can enjoy a refreshing yet rich treat. Its beautiful purple hue and velvety texture make it a showstopper when served in bowls or cones. You can also pair it with other desserts like warm fruit pies or crumbles for a comforting and delicious contrast.

Fun Facts About Blackberry Ice Cream

• Blackberries are packed with antioxidants and vitamins, including vitamin C, which can add a nutritional boost to this indulgent treat.
• The no-churn method became popular as people sought quicker and simpler ways to make homemade ice cream without the hassle of traditional ice cream makers.
• Blackberries were once considered a wild food and have been enjoyed by humans for thousands of years, with evidence of their consumption dating back to ancient civilizations.
• In many cultures, blackberries have been associated with health benefits, from improving digestion to boosting immunity due to their high fiber and vitamin content.
• This ice cream can be customized with other berries, such as raspberries or blueberries, offering endless flavor variations to suit your preferences.

FAQ about No-Churn Blackberry Ice Cream Recipe

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