Homemade Blackberry Ice Cream with Chocolate Chips (No-Churn)
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!
Servings: 10
Calories: 422kcal
Equipment
- Food processor or blender
- Fine mesh sieve
- 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: 422kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 72mg | Potassium: 308mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1059IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 1mg
