American·Dessert
No-Churn Blackberry Ice Cream
A rich, decadent blackberry ice cream made without a machine. This method uses whipped cream and sweetened condensed milk for a perfectly smooth texture, finished with a fresh 'Blackberry Smash' for bursts of seasonal flavor.
Prep
20m
Cook
15m
Total
395m
Serves
8
Method
- 01
Transfer 1.5 pounds of blackberries into a saucepan. Add sugar, a pinch of salt, and lemon juice. Place over medium heat and stir until the berries begin to break down and release their juices.
Watch · 0:54
- 02
Use a potato masher to crush the berries in the pan. Continue to simmer the mixture until it has reduced by about half and thickened into a syrup.
Watch · 1:35
- 03
Press the reduced blackberry mixture through a fine-mesh strainer to remove all seeds and fibrous bits. Whisk the sweetened condensed milk and vanilla extract into the warm syrup. Refrigerate until fully chilled, at least one hour.
Watch · 2:50
- 04
In a chilled bowl, beat the heavy cream by hand or with a mixer until it reaches medium-stiff peaks. Be careful not to overbeat it into butter.
Watch · 3:56
- 05
Add about half of the whipped cream to the chilled blackberry base and whisk it in to lighten the mixture. Gently fold in the remaining whipped cream with a spatula until no white streaks remain.
Watch · 4:36
- 06
Transfer the mixture into a freezer-safe container, cover tightly, and freeze until solid, at least 4 hours or preferably overnight.
Watch · 5:58
- 07
Before serving, perform the 'Blackberry Smash' by mixing a handful of fresh, sweet berries into the frozen ice cream, crushing them slightly to create a marbled texture and juicy bursts of fruit.
Watch · 6:22
From Chef John
“You are, after all, the fairies of what to add to your berries.”
“Nobody's ever eaten Blackberry ice cream and said this is good but I wish it had more fibrous bits.”
“Fold this in fairly gently, but do not stress.”