We just returned from our summer vacation in Florida, and it's time to get back to baking! Although I enjoyed eating chocolate Mickey ears and other delicious desserts, I was anxious to get back to my own kitchen and test out some new recipes. Since my daughter joined her school cross country team this summer, she's been spending lots of time in the summer heat. I thought this would be a good time for a no-churn ice cream recipe to help cool her off.
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.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!