Blackberry Ice Cream Recipe – Easy No-Churn Summer Dessert

Last Updated on 4 months by Neha Deshmukh

Blackberry Ice Cream Recipe – Easy No-Churn Summer Dessert

Hey everyone! If you’re anything like me, summer just screams for ice cream. And not just any ice cream – something fresh, fruity, and utterly delightful. This no-churn blackberry ice cream is exactly that! I first made this a few years ago when blackberries were overflowing at the local market, and it’s been a family favourite ever since. It’s unbelievably easy, requires no fancy equipment, and tastes like a million bucks. Let’s get scooping!

Why You’ll Love This Recipe

Honestly, who doesn’t love a good homemade ice cream? This recipe is perfect because it skips the churning process, making it super accessible. It’s creamy, bursting with the flavour of ripe blackberries, and has a lovely tang from the lime juice. Plus, it’s a fantastic way to use up a glut of summer berries! It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit special, even though it’s so simple.

Ingredients

Here’s what you’ll need to whip up this dreamy blackberry ice cream:

• 2 cups (approx. 300g) fresh blackberries
• ¼ cup (50g) sugar
• 1 lime (juice only)
• 1 can (397g) evaporated milk, chilled
• ½ cup (120ml) whipping cream
• ½ cup (120ml) condensed milk

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Blackberries: Selecting the Best Berries

The flavour of your ice cream will really depend on the quality of your blackberries. Look for berries that are plump, firm, and deeply coloured. Avoid any that look mushy or mouldy. If you can find locally grown berries, even better! They’ll have the most intense flavour.

Evaporated Milk: Understanding its Role in No-Churn Ice Cream

Evaporated milk is the secret weapon in no-churn ice cream. It’s thicker and richer than regular milk, which helps create that lovely creamy texture without needing an ice cream maker. Make sure it’s well-chilled – this is key!

Lime Juice: Brightness and Balance

A little lime juice brightens up the sweetness of the blackberries and adds a lovely balance to the overall flavour. Don’t skip it! You could also use lemon juice if you prefer.

Condensed Milk: Sweetness and Texture

Condensed milk adds sweetness and contributes to the creamy texture. It’s a win-win!

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. First, let’s make the blackberry compote. Combine the blackberries, sugar, and lime juice in a saucepan.
2. Cook over low heat for about 30 minutes, gently mashing the berries as they soften. You want a nice, syrupy consistency.
3. Once the compote is ready, let it cool completely.
4. Now, in a large bowl, whisk the chilled evaporated milk until it starts to thicken. It won’t get super stiff like whipped cream, but it should be noticeably thicker.
5. Add the whipping cream and condensed milk to the evaporated milk. Beat with a whisk (or electric mixer if you’re feeling fancy!) until the mixture is thick and smooth.
6. Gently fold in the cooled blackberry compote. Don’t overmix – you want to create beautiful swirls of blackberry goodness!
7. Pour the mixture into a freezer-safe container. A loaf pan works perfectly.
8. Freeze for 1 hour.
9. Remove the container from the freezer and give the mixture a good whisk to break up any ice crystals. This step is important for a smoother texture!
10. Return to the freezer and freeze for another hour (or longer, if you want an even creamier texture – I sometimes repeat this step!).
11. Freeze overnight, or until firm.
12. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Then, scoop and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best blackberry ice cream ever:

Achieving the Perfect Swirl

Don’t be too aggressive when folding in the blackberry compote. Gentle folds will create those gorgeous swirls we’re after.

Preventing Ice Crystals

Whisking the mixture during the freezing process helps break up ice crystals, resulting in a smoother, creamier texture. It’s worth the extra effort!

Adjusting Sweetness

Taste the blackberry compote before adding it to the ice cream base. If your blackberries are particularly tart, you might want to add a little extra sugar.

Variations

Want to get creative? Here are a few fun variations to try:

Vegan Blackberry Ice Cream

Substitute the evaporated milk with full-fat coconut milk (chilled overnight and only using the thick cream part). Use a plant-based condensed milk alternative.

Dairy-Free Blackberry Ice Cream (Coconut Milk Adaptation)

Similar to the vegan version, use chilled coconut milk and a dairy-free condensed milk. This is a great option for those with lactose intolerance.

Lower Sugar Blackberry Ice Cream

Reduce the amount of sugar in the blackberry compote and use a sugar-free condensed milk alternative.

Spice Level Variation (Hint of Cardamom)

My grandmother always added a pinch of cardamom to her berry desserts! Try adding ¼ teaspoon of ground cardamom to the ice cream base for a warm, aromatic twist.

Festival Adaptation (Summer Solstice Dessert)

For a special occasion like the Summer Solstice, garnish with edible flowers and a sprinkle of crushed pistachios. It looks absolutely stunning!

Serving Suggestions

This blackberry ice cream is delicious on its own, but it’s even better with…

• A sprinkle of fresh blackberries
• A dollop of whipped cream (or coconut whipped cream!)
• A few crunchy biscotti cookies
• A warm slice of pie (blackberry pie, naturally!)

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

Can I use frozen blackberries for this recipe?

Yes, you can! Just thaw them completely and drain off any excess liquid before using. Keep in mind that fresh blackberries will give you the best flavour.

What if my evaporated milk isn’t chilling properly?

Make sure your evaporated milk has been in the fridge for at least 4 hours, or even overnight. The colder it is, the better it will whip up.

How can I make this ice cream without a freezer-safe container?

A loaf pan works great! You can also use a plastic container with a tight-fitting lid. Just make sure it’s freezer-safe.

Can I add other fruits to this blackberry ice cream?

Absolutely! Raspberries, blueberries, or even a little chopped mango would be delicious additions.

What is the best way to soften the ice cream for easier scooping?

Let it sit at room temperature for 5-10 minutes before scooping. You can also run the ice cream scoop under warm water for a few seconds.