No-Churn Blackberry Ice Cream

Discover the easiest no-churn blackberry ice cream recipe for a refreshing summer dessert. With just a few ingredients and no ice cream maker, this creamy homemade treat bursts with fresh blackberry flavour. Try it today!

I’ve only very recently started making No Churn Ice cream recipes. 

I don’t love ice cream you see, so the effort of making ice cream, or the expense of buying an ice cream machine just wasn’t worth it. 

Then, I had a go at no-churn ice cream to use up some ripe bananas. Game changer. I’m obsessed! 

No-churn Creamy ice cream is so easy to make, and honestly, I like it more than churned ice cream!

If you are looking for a Summer blackberry dessert or a Fresh blackberry dessert to use up all of those foraged berries, I recommend this recipe. 

Why I Love No-Churn Blackberry Ice Cream

I adore this Blackberry ice cream without an ice cream maker because;

• Creamy no-churn blackberry ice cream recipe is absolutely delicious. A really fantastic flavour. 
• It makes a change from other Blackberry recipes, which can be quite autumnal, even though it’s summer when you pick them. 
• It lasts well in the freezer if you’ve got a summer holiday coming up.
• The colour is gorgeous!
• We love berry picking, so the more recipes the better.

Ingredients For No Churn-Blackberry Ice Cream

You only need five ingredients for this no-churn fresh blackberry ice cream. I use:

Fresh Blackberries – It’s ok if they’ve been frozen first, even if they aren’t completely thawed. 

Caster Sugar – White granulated sugar is fine too. Another option is adding a teaspoon of honey to sweeten naturally. 

Vanilla Essence – or vanilla extract.

Double Cream – you can use whipping cream too. You might know it as heavy cream. 

Condensed Milk – You might know this as sweetened condensed milk.

Some recipes also add a splash of lemon juice. 

You’ll Also Need

I use an electric whisk, a silicone spatula, a large mixing bowl and a large loaf tin for my ice cream. 

I also use a medium saucepan and a potato masher. 

That’s it. You don’t need an ice cream maker for this recipe. 

How to Make No-Churn Blackberry Ice Cream – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Place a 2lb loaf tin in the freezer. You don’t strictly need to do this, but I find that it gives the process a head start, and it’s easier to make sure your tin has plenty of space when it’s empty. 

Step Two

Place the blackberries in a saucepan. I simmer my berries first to thicken the puree. If you were to just blend or mash and add them, they’d be too watery, and you would lose that lovely fluffy no-churn ice cream texture. 

Step Three

Add the sugar and vanilla. Berries can be a little sour, so just adding this bit of sweetness takes that out but I wouldn’t put too much in, or you risk looking some of that lovely fresh blackberry flavour. 

Step Four

Warm over a medium heat, stirring regularly. 

Step Five

Bring to a simmer, and cook for 10 minutes, stirring often. 

Step Six

After 10 minutes, remove from the heat. 

Step Seven

Carefully mash, with a masher or a fork, until you have a fairly smooth puree. A lot of the berries will have already broken up as you’ve stirred the mixture in the pan. 

Another option is whizzing in a food processor, or using a stick blender, but I’ve never found it necessary. 

Step Eight

Place a fine sieve over a large bowl and pour in the puree. 

Step Nine

Push through as much as you can, until only pulp and seeds remain, discard these. I use my silicone spatula to just help it through a little. 

It’s easier while it’s still warm. 

Step Ten

Place the puree in the fridge to cool. This could take up to two hours. 

Step Eleven

When ready, pour the cream and condensed milk into a large mixing bowl.

Step Twelve

Whisk on high power for a few minutes until it’s starting to thicken. 

Step Thirteen

Pour in around half of the cooled puree and continue to whisk until stiff peaks form. 

Step Fourteen

Pour in the remaining puree and carefully fold through.

Step Fifteen

When there’s a marbled colour effect remove the loaf tin from the freezer and pour in the ice cream mixture. 

Don’t try to get the colour even, it won’t look as cool and you risk knocking all of the air out and ending up with a mixture that’s too thin to set properly. 

Step Sixteen

Spread out, and return to the freezer. 

Step Seventeen

Freeze overnight. Or for at least six hours. 

Variations

The main variation really is how much you puree your blackberries. 

I just lightly mash mine in the pan, and then push them through a sieve. There are still a few seeds and small lumps, but it’s fine, and very little effort. 

If you prefer, you can whizz your berries in a food processor, before putting them into the saucepan. You’ll still need to simmer them, or they’ll be too watery. 

Then, other variations are just about what you add. I add meringue to lemon ice cream, and brownie pieces to my chocolate ice cream. You can add anything! A swirl of clotted cream or some broken-up bits of cookie or meringue could be cool. 

Once you have a great ice cream base, you can experiment with additions and flavours. 

But this easy homemade blackberry ice cream has such a lovely flavour, I really like it on its own. 

Storage 

Your Fresh blackberry ice cream should be kept in the freezer where it will last for a few weeks. 

You might want to take it out for a few minutes before serving, but try to put it back as soon as you can. 

Other Recipes 

If you like this Homemade blackberry ice cream recipe, you might also want to try:

• Lemon Meringue Ice Cream
• Banoffee Ice Cream
• Chocolate Brownie Ice Cream
• Apple and Blackberry Loaf Cake
• Apple and Plum Crumble