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No Churn Easy Blackberry Ice Cream

A creamy and delicious no-churn blackberry ice cream that captures the vibrant sweetness of fresh blackberries, perfect for warm evenings and family gatherings.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Homemade
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups fresh blackberries Make sure your blackberries are fresh and ripe, or use thawed frozen berries.
  • 1 cup heavy cream Whipped until soft peaks form.
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract Can be substituted with almond extract for a different flavor.
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Rinse the blackberries under cold water and pat them dry. In a large mixing bowl, mash half of the blackberries with a fork or potato masher. Leave the other half whole for texture.
  2. In a separate bowl, use an electric mixer to beat the heavy cream until soft peaks form, about 3-5 minutes.
  3. Gently fold in the sweetened condensed milk, vanilla extract, and lemon juice into the whipped cream to keep the mixture light and airy.
  4. Carefully fold in the mashed blackberries and whole blackberries until evenly distributed.
  5. Transfer the mixture into a freezer-safe container, smooth the top, and press plastic wrap onto the surface to prevent ice crystals. Freeze for at least 6 hours or until solid.
Serving
  1. When ready to indulge, scoop into bowls and add your favorite toppings like crushed nuts, honey, or shredded coconut.

Notes

Store any leftovers in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for about 10 minutes before scooping. Avoid refreezing melted ice cream.