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    The Cozy Plum » Recipes » Miscellaneous

    Homemade Blackberry Ice Cream with Chocolate Chips (no-churn)

    Published: Jul 15, 2021 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · 9 Comments

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    Jump to Recipe

    This blackberry ice cream is a no-churn recipe made with fresh blackberries, and natural flavors and packed with mini chocolate chips! Smooth and creamy like soft serve, this delicious ice cream is the perfect summer treat!

    Overhead shot of a cup filled with Blackberry Chip Ice Cream. A spoon sticks out.

    Why You'll Love This Recipe

    This is the close cousin of black raspberry chocolate chip ice cream! Black raspberries can be difficult to source, so this is a great secondary option when you're craving that signature flavor.

    No Ice Cream Maker - this is a no-churn recipe, so you don't need an ice cream machine, but it's still completely homemade ice cream!

    Flavor & Texture - this highlights the lightly sweet and floral flavor of blackberries and extra blackberry puree is swirled through the ice cream to bring even more flavor! It's also smooth and creamy like soft serve, with the soft crunch of the mini dark chocolate chips.

    Color - the blackberry puree produces such a beautiful, natural color. The shade of the ice cream will change each time you make it and depends on the batches of blackberries.

    If you love this frozen treat, you'll also love my Coconut Sorbet, Blueberry Cheesecake No-Churn Ice Cream, and Berry Sangria Granita!

    Overhead shot of a bowl of blackberry chip ice cream with a cone sitting inside.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More No-Bake Recipes
    • 📖Recipe
    • Come Bake With Us!

    Churn vs No-Churn 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.

    Ingredients

    Ingredients for black raspberry chocolate chip ice cream.
    Heavy cream, black raspberries, sweetened condensed milk, sugar, vanilla, mini chocolate chips.
    • Blackberries. Fresh or frozen blackberries can be used. Peak ripeness is best!
    • Sweetened condensed milk. This acts as the base of the ice cream mixture.
    • Heavy cream. Heavy whipping cream gets folded into the ice cream base.
    • Mini chocolate chips. I highly suggest mini chips or finely chopped chocolate bars. Normal-sized chocolate chips are too much of a mouthful.

    See recipe card for all ingredients and quantities.

    Substitutions

    The only substitution for this recipe is to replace the blackberries with black raspberries to make it a signature black raspberry chocolate chip ice cream.

    How to Make This Recipe

    Black raspberry puree pouring into a fine mesh strainer.

    One: Puree the blackberries in a food processor or blender and strain them through a fine-mesh sieve into a pot.

    A spatula drags reduced blackberry puree in a pot.

    Two: Add the sugar and cook on medium heat until the mixture reduces and turns thick and syrup-like.

    Marbled black raspberry puree folding into sweetened condensed milk.

    Three: Combine the sweetened condensed milk, vanilla, and blackberry puree.

    Whipped cream folding into black raspberry ice cream.

    Four: Whip the heavy cream to stiff peaks, then fold half into the blackberry ice cream base.

    Hot tip! Wet the back of a spoon or spatula to make the swoops so the meringue doesn't stick as much.

    Whipped cream in the bowl of soft ice cream.

    Five: Add the remaining whipped cream and fold until incorporated.

    Folding mini chocolate chips into the ice cream base.

    Six: Fold in chocolate chips, then pour into a metal loaf pan and smooth out.

    Black raspberry puree drizzled on top of the ice cream.

    Seven: Drizzle on the remaining blackberry puree, then swirl it into the ice cream.

    Chocolate chips on top of the swirled and finished ice cream.

    Eight: Top with more mini chocolate chips and extra blackberries.

    Expert Tips

    • Freeze the stand mixer bowl and whisk the attachment for 15 minutes prior to whipping the heavy cream.
    • Be gentle when folding in the whipped cream so you don't deflate the air. This keeps it super creamy!
    • Use a butter knife or chopstick to swirl the blackberry puree into the ice cream.
    • Allow the ice cream to freeze for the full time for the best results.

    Recipe FAQs

    Why is my no-churn ice cream icy?

    This can happen if the whipped cream is deflated too much. The ice cream also turns icier as storage time increases. If it gets icy, allow the ice cream to sit at room temperature for about 10 minutes prior to scooping.

    What is the difference between churn and no-churn ice cream?

    Churned ice cream is made with a custard base with egg yolks and uses an ice cream machine, while no-churn ice cream is made with a whipped cream base and doesn't require an ice cream machine.

    Why are my batches different colors?

    All blackberries will produce different shades of pink and purple. Because of that, every batch of blackberry ice cream will look slightly different!

    You can see this example from these blog post photos. The final photos and process photos were photographed as two different batches and you can see a slight different in hue.

    Storage

    Store the blackberry ice cream in a metal loaf pan covered tightly with plastic wrap, or in an airtight container or reusable ice cream container for 2-3 weeks.

    More No-Bake Recipes

    • Biscoff Truffles
    • Cherry Almond Tiramisu
    • Edible Peanut Butter Cookie Dough (with Chocolate Chips)
    • Raspberry Brigadeiros

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Ice cream scoop in a loaf pan of blackberry chip ice cream.

    Homemade Blackberry Ice Cream with Chocolate Chips (No-Churn)

    Callan Wenner
    This blackberry ice cream is a no-churn recipe made with fresh blackberries, natural flavors and packed with mini chocolate chips! Smooth and creamy like soft serve, this delicious ice cream is the perfect summer treat!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Freeze time 6 hrs
    Total Time 6 hrs 30 mins
    Course Dessert, Snack
    Cuisine American
    Servings 10
    Calories 422 kcal

    Equipment

    • Food processor or blender
    • Fine mesh sieve
    • Stand mixer with whisk attachment, or handheld mixer
    • Rubber spatula

    Ingredients
      

    • 24 oz blackberries fresh or frozen
    • ½ cup granulated sugar 100g
    • 2¼ cups heavy whipping cream 540ml
    • 1 can sweetened condensed milk 14oz
    • 1 tablespoon vanilla paste or extract
    • ½ cup miniature chocolate chips plus extra for garnish (89g)

    Instructions
     

    • 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 (and turns into a sticky, thick syrup). About 10-15 minutes.
    • Cool to room temperature, stirring 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 tightly with plastic wrap and foil and freeze for at least 6 hours.

    Notes

    Store the ice cream in a covered container (or with plastic wrap and foil) for up to two weeks. Alternatively, store it in a sealed container or reusable ice cream container.
    If the ice cream gets too hard, allow it to sit at room temperature for 10-15 minutes before scooping.
    Use a butter knife or chopstick to swirl the blackberry puree into the ice cream for best swirling effect!

    Nutrition

    Calories: 422kcalCarbohydrates: 46gProtein: 6gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 75mgSodium: 72mgPotassium: 308mgFiber: 4gSugar: 42gVitamin A: 1059IUVitamin C: 16mgCalcium: 178mgIron: 1mg
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      Reader Interactions

      Comments

      1. Dayna

        August 25, 2022 at 10:30 pm

        Could I use blueberry purée?

        Reply
        • The Cozy Plum

          August 26, 2022 at 12:30 pm

          Hi Dayna, while I haven't tried with blueberry puree, I'd expect the process to be the same! Let me know if you try it!

          Reply
      2. Britt

        August 24, 2022 at 1:19 am

        5 stars
        10/10! The consistency turned out absolutely amazing, I was so excited about the end result. Cannot wait to make this again 😊I had some extra blackberry purée that we’ve been using to drizzle on top of the ice cream

        Reply
        • The Cozy Plum

          August 24, 2022 at 12:53 pm

          Yay!! This makes me so happy. Love the extra drizzling too, haha. Always a good thing!

          Reply
      3. Jinx

        July 30, 2022 at 8:01 am

        Could you make a different version using raspberries and white chocolate? Many thanks for your recipes!

        Reply
        • The Cozy Plum

          August 01, 2022 at 12:00 pm

          Hi Jinx, while I haven't tried this, I don't see any reason why this wouldn't work with any fruit and chocolate chip of your choosing. As long as you really cook down the fruit puree until it's quite sticky (and use the same amount listed), you should be good to go! Let me know if you try it! Sounds like a delicious flavor combination.

          Reply
      4. Özlem

        June 23, 2022 at 7:11 am

        5 stars
        Hi. What can we use instead of condensed milk?

        Reply
        • The Cozy Plum

          June 23, 2022 at 6:45 pm

          Hi Ozlem, unfortunately, because this is a no-churn recipe, you will need to use sweetened condensed milk. There are coconut varieties if it is a dairy issue, otherwise, I'd suggest finding another recipe!

          Reply
      5. Aubrey

        July 23, 2021 at 11:35 am

        5 stars
        The combo of the creamy ice cream and tart blackberry reduction made this SO delicious and balanced. Loved not needing an ice cream machine to make it!

        Reply

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