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.

Blitz using a blender and if required, push the mixture through a sieve to get rid of large seeds.

In a large bowl, whisk together the sweetened condensed milk, vanilla extract and blackberry puree for a couple of minutes until combined and aerated.

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.

Gently fold the whipped cream into the blackberry mixture in small batches until everything is combined.

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.

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.