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!
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.
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.
- 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.
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
One: Puree the blackberries in a food processor or blender and strain them through a fine-mesh sieve into a pot.
Two: Add the sugar and cook on medium heat until the mixture reduces and turns thick and syrup-like.
Three: Combine the sweetened condensed milk, vanilla, and blackberry puree.
Four: Whip the heavy cream to stiff peaks, then fold half into the blackberry ice cream base.
Hot tip! If you're unsure of your folding technique, check out my Proper Folding Technique video.
Five: Add the remaining whipped cream and fold until incorporated.
Six: Fold in chocolate chips, then pour into a metal loaf pan and smooth out.
Seven: Drizzle on the remaining blackberry puree, then swirl it into the ice cream.
Eight: Top with more mini chocolate chips and extra blackberries.
- 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.
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.
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.
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.
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
Homemade Blackberry Ice Cream with Chocolate Chips (No-Churn)
- Food processor or blender
- Fine mesh sieve
- Stand mixer with whisk attachment, or handheld mixer
- Rubber spatula
- 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)
- 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.