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No-Churn Blackberry Ice Cream
No-Churn Blackberry Ice Cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
335 minutes
Indulge in Chef John's creamy no-churn blackberry ice cream with fresh berries added for extra freshness and flavor right before serving.
Ingredients:
  • 2 pounds fresh blackberries, rinsed and drained, divided
  • 1/3 cup white sugar
  • 1 teaspoon lemon juice
  • 1 can (14-ounce) sweetened condensed milk
  • 2 cups heavy cream
Instructions:
  • Combine 1 1/2 pounds of plump blackberries (approximately 5 cups) with sugar and lemon juice in a saucepan. Simmer over medium heat until fragrant and juicy.
  • Crush berries using a potato masher, then simmer until mixture thickens and reduces by half, about 20 minutes. Consider turning up the heat to reduce faster, but be vigilant to prevent blackberries from scorching.
  • Pour the blackberry mixture through a fine-mesh strainer into a bowl, making sure to extract all the juice; discard the fiber and seeds. Mix in sweetened condensed milk and vanilla, then chill in the refrigerator until fully cold, approximately 1 hour.
  • Whip cream until medium-stiff peaks form. Gently fold half of the whipped cream into chilled blackberry mixture, then fold in the rest. Transfer the mixture into a container, cover, and freeze for at least 4 hours or overnight.
  • Garnish each serving with your desired amount of fresh berries, gently mixing and smashing them into the ice cream using an ice cream scoop. Top with a few more berries for a finishing touch.

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