Blackberry Ice Cream
A creamy, no-churn blackberry ice cream that bursts with natural berry flavor, made with just a few simple ingredients.
Equipment
- Blender or Food Processor
- Fine Sieve
- Mixing Bowl
- Container for Freezing
Ingredients
- 350 g blackberries
- 1 tablespoon cassis optional, for extra depth
- 600 ml double cream heavy cream
- 200 ml condensed milk add 50 ml more if you like it sweeter
Instructions
- Blend the blackberries in a food processor until smooth. Press through a fine sieve to remove the seeds.
- If using, stir cassis into the blackberry purée.
- Whisk the double cream until soft peaks form, then fold in the condensed milk until smooth.
- Gently fold in the blackberry purée until fully combined. Adjust sweetness with more condensed milk if desired.
- Spoon the mixture into a container and freeze for at least six hours or until firm.
- Remove the ice cream from the freezer 20 minutes before serving to soften for easier scooping.
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Notes
Store in an airtight container in the freezer for up to one month. Let soften at room temperature before scooping if too firm.