Blackberry Chip Ice Cream (no-churn)
This sweet, simple, creamy no-churn Blackberry Chip Ice Cream is just what you need for a sweet summer treat! Maximum flavor for minimal effort and no ice cream machine needed!
This homemade blackberry chip ice cream doesn't need a machine, which also means it's a recipe with no eggs or custard needed.
The benefit to this is that you don't have to have a bulky piece of equipment occupying space that rarely gets used.
The simplest way to make no-churn ice cream is to combine sweetened condensed milk and whipped heavy cream by folding it together. This is a standard vanilla ice cream base, but the possibilities for flavors are endless!
Some say that the sweetened condensed milk is too overpowering, but I find that you don't even taste the milk flavor at all when flavors are added.
No-churn vs churned ice cream
The biggest difference between the two versions of ice cream is that churned ice cream is made with a custard base, which contains eggs, sugar and milk/cream. It then gets slowly churned in an ice cream machine until smooth and creamy.
In no-churn ice cream, you skip the custard step and the churning step and simply combine sweetened condensed milk with whipped heavy cream.
You gently fold the ingredients together so the whipped cream stays fluffy which helps to replicate the creamy texture that the churning provides.
The blackberry reduction
To make the Blackberry Chip Ice Cream, start by pureeing the blackberries until no chunks remain. Then, pass the blackberries through a fine mesh sieve and leave all seeds behind.
Add the puree to a saucepan with the sugar and cook over medium heat until the puree reduces by half. Stir it every minute or so (scraping down the sides, too). I recommend using a rubber spatula for this.
This can take anywhere from 10-20 minutes. The reduction is getting close to where you want it to be when the mixture is no longer foamy, which is when you should start checking.
You'll know it's done when you lift the spatula and the puree doesn't immediately slide off. You'll also be able to swipe your finger through the puree on the spatula and it doesn't run back together at all. It will get "sticky" more like a jam. Cool the puree completely.
Preparing the ice cream
Once cool, combine the sweetened condensed milk with about ⅔ of the blackberry puree. You'll need to save a bit to swirl into the ice cream, and add the vanilla. Whip the heavy whipping cream until stiff peaks form.
Fold half of the whipped cream into the blackberry mixture, then fold in the second half. Take care not to stir or the whipped cream will deflate and you'll have some very sad ice cream.
If you're unsure of your folding technique, check out my Proper Folding Technique video.
The ice cream will become considerably lighter in color once all the whipped cream is added. Finally, fold in the mini chocolate chips.
Add half of the ice cream to a standard loaf pan, then drizzle on half of the remaining blackberry puree and swirl it in. Add the remaining ice cream and swirl in the last of the blackberry puree. Then, sprinkle on a few more chocolate chips!
Cover the ice cream in plastic wrap AND foil and freeze for at least 6 hours. It's very important to allow the ice cream to stand at room temperature for 15 minutes before serving or else it will feel hard and icy. This is the way of no-churn, it needs a bit of time to soften and get creamy!
Want more berries?
- Blueberry Cheesecake No-Churn Ice Cream
- Berry Sangria Granita
- Fruit and Cream Cheese Puff Pastry Danish
- Peanut Butter and Jelly Oat Bars
- Strawberry Shortcake Layer Cake
- Raspberry White Chocolate Cheesecake Bars
Blackberry Chip Ice Cream (no-churn)
- 24 oz blackberries fresh
- 1/2 cup granulated sugar 100g
- 2 1/4 cups heavy whipping cream 536g
- 1 can sweetened condensed milk 14oz
- 1 T vanilla paste or extract
- 1/2 cup miniature chocolate chips plus extra for garnish
- Pulverize the blackberries until no chunks remain, then pass through a fine mesh sieve to remove the seeds.
- Add the blackberry puree and sugar to a saucepan over medium heat and simmer (stirring every minute or so) until the blackberries reduce by half and the mixture no longer falls freely from the spatula or spoon. About 10-15 minutes
- Cool completely in the fridge. Stir it every few minutes to release heat and steam.
- Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. Then, whip the heavy cream on high speed until stiff peaks form.
- In a large bowl, combine the sweetened condensed milk, vanilla, and ⅔ cup of the blackberry sauce and mix until incorporated.
- In two batches, fold in the whipped cream. Finally, add the mini chocolate chips and fold once more.
- Add half of the ice cream to a standard loaf pan, drizzle half of the remaining blackberry sauce over the top and swirl it in with a butter knife. Repeat with the remaining ice cream and blackberry sauce, then sprinkle a handful of mini chocolate chips over top.
- Cover with plastic wrap and foil and freeze for at least 6 hours.
- Allow the ice cream to sit at room temperature for 15 minutes before enjoying. Don’t worry, it won’t melt. No churn needs a bit of time to soften up!
- Store the ice cream in a covered container (or with plastic wrap and foil) for up to two weeks.