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No-Churn Blackberry Honey Ice Cream

by
Whisked Away
(IC: instagram)
12 servings
8 hr 15 min
I was a little skeptical about no churn ice cream. I couldn’t wrap my head around not starting with a custard. Buuut, then I tried it. It definitely doesn’t have the same mouth-feel as a custard-based ice cream but it is still pretty amazing. It is incredibly easy to make and the flavor combos are endless. I’m not normally a fruity ice cream gal, but when you have farm-fresh blackberries from a roadside stand you gotta go fruity. Add a little honey and you’ve got one drool-worthy ice cream. Put it on a cone or eat it straight out of the freezer. Your call.
No-Churn Blackberry Honey Ice Cream
Recipe details
Ingredients
Blackberry Puree
- 8 ounces blackberries
- ⅓ cup honey
- Squeeze of half a lemon
Ice Cream Base
- 1 cups heavy whipping cream
- ½ of a 14-oz can sweetened condensed milk
- 1 ½ teaspoons vanilla extract
Instructions
Blackberry Puree
- n a small saucepan, bring fruit and honey to a boil. Reduce and simmer for about 10 minutes. Turn off heat and mash with a potato masher. Strain through a sieve to remove the seeds. Transfer seedless puree to a heatproof bowl and pop in the fridge to cool down.
Ice Cream Base
- In a medium metal bowl, whip the heavy cream and vanilla extract to stiff peaks.
- In a small bowl, mix together sweetened condensed milk and blackberry puree.
- Fold that mixture back into the whipped cream until combined. Pour the whipped cream mixture into a loaf pan. Cover with plastic wrap and place in the freezer.
- Freeze for at least 8 hours or overnight.

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Published June 23rd, 2022 5:53 PM
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