No churn ice cream is very easy to make. You've probably come across the common no-churn recipe that starts with whipped heavy cream and a jar of condensed milk. For this No Churn Blackberry Ice Cream recipe, I made a blackberry sauce and swirled it into the ice cream. To add some texture and to give the ice cream a cheesecake-like flavor, I folded in some cinnamon graham crackers.
This No Churn Blackberry Ice Cream recipe was a hit with my daughter! You might be able to see the spoon mark in the corner of the photo, as she couldn't resist sneaking a taste from the freezer! I hope your summer is in full swing! Here's how I made this No Churn Blackberry Ice Cream recipe:
Ingredients: Ice cream: 1 pint heavy whipping cream; one 14 ounce can condensed milk; 6 crushed cinnamon graham crackers for mix-in.
Blackberry Sauce: 2 cups blackberries; 2 tsp. vanilla; 1/3 cup sugar
Directions: Ice Cream: Using a hand mixer, whip the cream to stiff peaks. Fold in the condensed milk. Fold in the graham crackers, reserving some bits to garnish the top of the ice cream. Place in a 9x5 rectangular loaf pan.
Blackberry Sauce: Rinse blackberries and pat dry. Place in a small saucepan with the sugar. and vanilla. Bring to a boil over medium-high heat. Reduce heat to medium-low. Stir the mixture constantly until blackberries are broken down and sauce is thickened (about 4-5 minutes). Allow blackberry mixture to cool slightly. Using a large spoon, ladle the blackberry sauce over the top of the ice cream. Use a knife to swirl the mixture into the top layer of the ice cream. Top with the reserved graham cracker crumbs. Freeze for at least 6 hours, preferably overnight.