No-Churn Blackberry Honey Ice Cream

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
  • 12  servings
  • Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
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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.
Whisked Away
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