Learn how to make the best no-churn blackberry ice cream that is better than a store-bought tub and will blow your mind! Use any berries to recreate.
Prep Time20 minutesmins
Cook Time20 minutesmins
Chilling Time8 hourshrs
Total Time8 hourshrs40 minutesmins
Course: Dessert
Cuisine: American
Servings: 5scoops
Author: Famidha Ashraf
INGREDIENTS
250gramsblackberriesfresh or frozen
1teaspoonsugar
100gramssweetened condensed milk(approx ¼ cup)
½teaspoonvanilla extract
½cupwhipping cream
¼cupchopped chocolate of choice
INSTRUCTIONS
Pan roast the blackberries
Add the blackberries and sugar to a thick-bottomed pan and heat on a low to medium flame. Keep stirring and cook for 15 to 20 minutes until thickened. Switch off and let it cool.
250 grams blackberries, 1 teaspoon sugar
Blitz using a blender and if required, push the mixture through a sieve to get rid of large seeds.
Prepare the berry cream mixture
In a large bowl, whisk together the sweetened condensed milk, vanilla extract and blackberry puree for a couple of minutes until combined and aerated.
100 grams sweetened condensed milk, ½ teaspoon vanilla extract
In another large bowl, add the whipping cream and use the electric mixer and whisk for 3 to 5 minutes at a medium-high speed until stiff peaks form.
½ cup whipping cream
Gently fold the whipped cream into the blackberry mixture in small batches until everything is combined.
Stir in the chopped chocolate.
¼ cup chopped chocolate of choice
Freeze and Serve
Pour the mixture into a freezer container and smooth the surface.
Place a piece of baking paper to cover the surface and then cover it with a lid.
Freeze overnight or for 12 hours.
Remove from freezer, remove the paper to scoop and serve in cones or bowls! If it was sitting in the freezer for more than 24 hours, then give it a few minutes on the counter before you can scoop and serve.