Blackberry Ice Cream is a light and fruity no-churn style recipe that is enjoyable all year long. It is especially delicious in the summer when you can make use of the season’s freshest berries for the best flavor.
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Blackberry Ice Cream is a simple, no churn recipe made with fresh blackberries. It has a light, berry flavor that is simply perfect for the summer season, but can be enjoyed all year long.
For this recipe, I modified my Blackberry Syrup recipe and folded it into the base no-churn ice cream recipe that I use for all of my no-churn ice creams, like this Cinnamon Ice Cream.
It’s delicious on its own, but you could top it with whipped cream and more fresh berries or pair it with a desserts like Blackberry Tartlets and Blackberry Crisp.
Why This Recipe Works
No churn ice cream is quick and easy to make. There are two steps to making this ice cream – making the blackberry sauce and mixing everything together.
It has real blackberry flavor that is perfect for the summer season. Enjoy it alone or pair it with whipped cream and more fresh berries.
The recipe is naturally gluten free. It does not contain eggs making it a great choice for those with an egg allergy.
Step-By-Step Instructions
Ingredients
- 24 ounces fresh blackberries (about 4-5 cups)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice: fresh squeezed is best.
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Place your mixing bowl in the freezer so that when it comes time to whip the heavy cream, the bowl is very cold.
Rinse your blackberries and pat dry.
Create!
Add the blackberries, sugar and lemon juice to a saucepan over medium low heat.
Cook, stirring very frequently. The berries will soften and start to release their juices. Use a fork or wooden spoon to break the blackberries up once they are soft.
Continue to cook until the sauce has thicken, about 15 minutes total.
Strain the blackberry mixture through a fine mesh sieve into a bowl to remove the seeds and pulp. Cover and refrigerate for at least an hour. You want the berries to be cool before making the ice cream.
Once the berries are cool and ready, add the heavy whipping cream to the cold mixing bowl.
Beat on medium-high speed with an electric mixer fitted with a whisk attachment until stiff peaks form, about 3-5 minutes.
Turn off the mixer and add the sweetened condensed milk, vanilla extract and chilled blackberry sauce.
Using a spatula, gently fold the ingredients together until homogenous.
Chef’s Tip: you can add some smashed whole berries to the mixture if you’d like for there to be pieces of blackberries in the ice cream.
Transfer the ice cream to a freezer-friendly container, cover, and place in the freezer. You can place the ice cream into specialty ice cream containers, Pyrex containers or even into a loaf pan.
Allow the ice cream to freeze for at least 4 hours before serving.
Present!
Scoop out the set ice cream with an ice cream scoop. Serve in cones or a bowl topped with a dollop of whipped cream and additional blackberries, if desired.
Tips and Techniques
- Use fresh blackberries and lemon juice for the best flavor.
- You can add some smashed whole berries to the mixture if you’d like for there to be pieces of blackberries in the ice cream.
- Whipping the cream until stiff peaks form helps to ensure that the ice cream stays light and airy so that when you fold in the condensed milk, the mixture will become creamy instead of becoming hard to scoop when you are ready to serve it.
- Store ice cream in the freezer in an airtight container, or tightly covered with plastic wrap, for up to 1 month.
FAQ’s
Why Is My Whipping Cream Not Getting Stiff?
Heavy whipping cream needs to be very cold to be able to be whipped into stiff peaks. Placing the mixing bowl in the freezer beforehand helps keep it cold during the whipping process.
What Is The Difference Between Regular Ice Cream and No-Churn Ice Cream?
Traditional ice cream is made with eggs and granulated sugar whereas no-churn ice cream does not contain eggs and is made with sweetened condensed milk. Both are made using heavy cream.
Traditional ice cream also needs to be churned and requires an ice cream maker, while no-churn ice cream can be combined in a mixer or bowl before being placed directly into the freezer to set.
More Ice Cream Recipes
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Blackberry Ice Cream (No Churn)
Ingredients
- 24 ounces fresh blackberries (about 4-5 cups)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice (fresh squeezed)
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Place your mixing bowl in the freezer so that when it comes time to whip the heavy cream, the bowl is very cold. Rinse your blackberries and pat dry.24 ounces fresh blackberries
- Add the blackberries, sugar and lemon juice to a saucepan over medium low heat.24 ounces fresh blackberries, 1/2 cup granulated sugar, 1 teaspoon lemon juice
- Cook, stirring very frequently. The berries will soften and start to release their juices. Use a fork or wooden spoon to break the blackberries up once they are soft.
- Continue to cook until the sauce has thicken, about 15 minutes total.
- Strain the blackberry mixture through a fine mesh sieve into a bowl to remove the seeds and pulp. Cover and refrigerate for at least an hour to cool.
- Once the berries are cool and ready, add the heavy whipping cream to the cold mixing bowl. Beat on medium-high speed with an electric mixer fitted with a whisk attachment until stiff peaks form, about 3-5 minutes.2 cups heavy whipping cream
- Turn off the mixer and add the sweetened condensed milk, vanilla extract and chilled blackberry sauce.1 14 ounce can sweetened condensed milk, 1 teaspoon vanilla extract
- Using a spatula, gently fold the ingredients together until homogenous.
- Transfer the ice cream to a freezer-friendly container, cover, and place in the freezer.
- Allow the ice cream to freeze for at least 4 hours before serving.
- Scoop out the set ice cream with an ice cream scoop. Serve in cones or a bowl topped with a dollop of whipped cream and additional blackberries, if desired.
Notes
Tips and Techniques
- Use fresh blackberries and lemon juice for the best flavor.
- You can add some smashed whole berries to the mixture if you'd like for there to be pieces of blackberries in the ice cream.
- Whipping the cream until stiff peaks form helps to ensure that the ice cream stays light and airy so that when you fold in the condensed milk, the mixture will become creamy instead of becoming hard to scoop when you are ready to serve it.
- Store ice cream in the freezer in an airtight container, or tightly covered with plastic wrap, for up to 1 month.
Sandhya Ramakrishnan says
I love no-churn ice cream recipes. We planted a couple of blackberry bushes and they produce abundantly. This was the perfect recipe to use the extra berries that I wad going to freeze.
Savita says
This has been best ice cream that I made, kudos to your well explained recipe.
Ramona says
I love any berry-flavoured ice cream and with blackberries coming into season this is a great recipe to have saved for this Summer! I can’t wait to try it!
Moop Brown says
This ice cream seems like the perfect way to cool off during this warm summer season and like a very tasty and creamy treat.
Hayley Dhanecha says
One of the best beery ice cream ever! Such an easy and simple recipe for a summer treat, can’t wait to make it as soon as the blueberries available in the shops here.
Carrie Robinson says
This is the perfect flavor for a summertime ice cream! 🙂 I love anything blackberry flavored. I’ll take 2 scoops, please!
Lori | The Kitchen Whisperer says
OMG this was SO GOOD! So incredibly easy and creamy! I’m such a huge blackberry fan and this most definitely will be on repeat all summer long!
Leslie says
THIS.IS. AMAZING!! What a delicious ice cream flavor and I’m adding a few dark chocolate chips to mine. So perfect!
Bernice says
The Blackberries at my daughter’s house are CRAZY full and she’s looking for any and all blackberry recipes. I know she’s going to love this blackberry ice cream recipe, especially during the heat of summer.
Gloria says
Homemade ice cream is so good. You can make it any flavour you like. This is a great berry treat, perfect for hot summer days.
Amy Liu Dong says
This looks promising, the flavors would go well i think and the presentation looks good it is done with finesse!