No Churn Blackberry Chip Ice Cream.
I’m thinking it’s time to moonlight as an ice cream scooper.
Unless scooping ice cream from your own freezer in your own kitchen into your own bowl at midnight is moonlighting enough?
So get this. Back in high school, for precisely one summer, I worked at Bruster’s. Allllll that ice cream. I had two obsessions: banana pudding ice cream (which I totally just recreated and am DYING to tell you about. soon soon.) and chocolate raspberry truffle. The latter is so totally weird because I have never been a strong raspberry (or blackberry) fan. It’s the seeds but also the flavor – I’m much more of a strawberry or blueberry gal. Clearly.
Anyhoo, when you work around ice cream that much it’s not like you’re dying to eat it. Right? We would take a spoonful here or there, usually of a new flavor or something and that would be it. My favorite part was making the waffle cones which smelled like heaven but also 100 percent burnt the heck out of your fingertips. But the thing is, I’d definitely smell like waffle cones all night long after coming home. All of my clothing smelled like an ice cream shop. It was a permanent perfume, at least until laundry day.
And, um, I wouldn’t mind smelling of an ice cream shop right about now. Can we make that a thing?
The wackiest thing is that we were preeeeetty sure every afternoon around the same time, a couple would meet in the parking lot because they were having a lunch break affair. Or maybe we were just reading too many summer novels? I don’t know. We’ll never know.
The Bruster’s is gone now, and all I want to eat is blackberry ice cream. Things change.
Ohhh wait a minute.
Do you want to know the REAL reason that I made this ice cream? Besides a current blackberry infatuation? Besides the fact that I couldn’t stop thinking of this post for the last week?!
This.
Look at that color?! Who doesn’t want to eat (naturally neoned) bright purple ice cream?
Yes, yes. You can dive right in. I allow it.
Okay but besides those things. GUYS. This ice cream is no churn. NO CHURN. You absolutely do not need an ice cream maker to make this ice cream. And that is probably one of the biggest questions I get – how can I make ice cream (like, good ice cream) without an ice cream maker? Um. Now you can.
And. It gets better. It tastes so freaking good. It is ridiculously creamy. So much creamier than I thought. I hold my creamy ice cream to very high standards – in face, homemade Jeni standards– and this is extremely close to that. It’s fabulous. It’s SO easy. You can make it in a matter of a few minutes and freeze it overnight and you’re done. It makes me ridiculously happy and I don’t know how I can ever break out my ice cream maker again. INSANITY.
Summer = made.
No Churn Blackberry Chip Ice Cream
Ingredients
- 2 pints blackberries
- 1 tablespoon bourbon, rum, water – any sort of liquid
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 1/4 cups cold heavy cream
- 4 ounces dark chocolate, 70% or more, chopped
Instructions
- Place the blackberries in a food processor and blend until pureed. Add in the liquid – bourbon, water, etc – anything to make the berries a bit more liquified – and blend once more. Spoon the mixture into a fine mesh sieve and press through with the back of a spoon to remove the seeds. If you like the seeds – keep them!
- In a bowl, whisk together the sweetened condensed milk, vanilla extract and blackberry puree until combined.
- Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the blackberry mixture – constantly folding over and over until everything is combined. This will take a few minutes! Once everything is combined, fold in the chopped chocolate.
- Pour the mixture into a parchment-lined loaf pan or a freezer container. Freeze at least 6 hours (or overnight) for best results. Serve with a few fresh mint leaves.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Also, big fat chocolate chunks. Because Friday.
83 Comments on “No Churn Blackberry Chip Ice Cream.”
Yum! This looks so cool, creamy and refreshing! I’m a big fan of Blackberry, so I think this would taste great!
Any time I see ice cream recipes, even no churn I think of my high school chemistry class. And trying to impress all the girls with my ice cream making skills. But those recipes used big bins (and lots of flexing action, let me tell yah).
Now there are 2 new woman in my life, my 3 and 5 year olds! And what a fun activity to do with them. Thanks for the inspiration.
No churn and eyeball-smile-inducing-pretty color deliciousness? I am ALL about this berrylicious goodness! I might even want 2 scoops.
You know, living on the edge. Pinned!
I LOVE how this is no churn. I’ve been wanting to make my own ice cream maker but haven’t splurged on it yet. Definitely want to give this a try!
Pingback: Friday Faves
Jessica! Just when i think your photos can’t get any better, you put ones like these up! Gorgeous…especially that mid-scoop shot. This ice cream sounds divine. Gosh, I love summer. ICE CREAM ALL THE TIME!
If you still love homemade cones (who doesn’t really?) you should go to Dave and Andy’s on Atwood street in Oakland by Pitt’s campus…..I know you are from Pittsburgh, but I hope it is close enough to try!
Loving this recipe right now! Blackberries are one of my favorites so this has to happen soon!
I just made coffee no-churn ice cream a couple weeks ago and it was so amazing. This one is up next. I LOVE blackberries and raspberries (all the berries, actually!), and chocolate can only make it better.
I posted a blueberry buttermilk ice cream recently–it does require churning, but I think I nailed the color! http://www.acalculatedwhisk.com/2015/05/blueberry-buttermilk-ice-cream.html
My goodness this sounds absolutely amazing. No churn?! It probably can’t get any better. I’ve never tried making ice cream before precisely for that reason so now I have no excuses, right?
Duuuuddeee …. you just changed the ice cream game …YUM! And Bourbon, YES!
Well I think you just invented a new scent for Bath and Body works = ice cream shop. Love it. I’d buy that!
Please open your own ice cream shop! You’d put Jeni’s out of business, haha. Love this sweet treat recipe.
I can totally see these flavors going perfect together, and you totally should moonlight as an ice cream flavor creator ;)
Who needs an ice cream maker? So totally making this this weekend!!
Blackberry chip is just the best flavor EVER. I, too, worked at an ice cream shop, and ate every flavor under the sun. But blackberry chip? Special place in my heart. Though no rogue affairs were involved :)
I LOVE blackberries and this ice cream looks perfect. When I used to live in the PNW, you could literally just pull your car over on the side of the road to pick them off the bushes. So delicious.
I adore blackberries and love that this is no-churn! Jeni’s is amazing, so if you hold ice cream to standards that high, I know this must be good! Pinned :)
The blackberry chocolate combinations sounds amazing in ice cream. Delish!
I just made the coconut semifredo from The Sugar Hit (also no churn and perfect!) and now want to make this. But I am with you… no seeds please. I have an ice cream maker but never remember to freeze it the night before… that would require planning and thought. I just want ice cream!
I can’t get over how pretty and simple this ice cream is. THANK YOU!
You’re making a chocolate/peanut butter version next, right? Or maybe coconut? Please?
No churn ice cream is a dream come true. I am loving this recipe. One summer in high school my friends and I decided to challenge ourselves to eat ice cream. We didn’t make it but it was darn close.
I just discovered this amazing no-churn method about a month ago and it has become the death/life of me. Ice cream all the time!
I love this flavour. Super unique and a perfect pairing!
Can the mixture be poured into a mason jar or does it have to be flat like the pictures?
Thanks for the post!! Looks incredible :)
i think it you have a wide mouth mason jar it would work – but i get worried that it would crack/explode in the freezer?
If the mason jar you get is the kind that is made of tempered glass (like for canning), you should be good. You should also either leave the lid off or leave some space at the top for when the ice cream expands.
I have an ice cream maker but LOVE how simple this is. And blackberries! So refreshing.
My mind is entirely blown! If I wasn’t at work I’d be breaking out the food processor RIGHTNOWTHISVERYINSTANT.
OMG. This ice cream is incredible. I can’t get over that gorgeous color! <3
I worked as an ice cream scooper, too! I always wanted to eat it….
You’ve convinced that I need to try no churn ice cream since my ice cream maker is such. a. pain.
Can’t wait for the banana pudding ice cream!
Thanks dear you just made my weekend.Love this.
Thanks
Pingback: Wallflower Weekly Finds, 18 - Cooking with a Wallflower
Pingback: Reads and Recipes {June 13}
Pingback: weekend blooms | time to bloom
looks super delicious :)
https://aspoonfulofnature.wordpress.com/
It’s the middle of winter here in Australia and I don’t care if there’s frost on my lawn, no sign of sunshine and plenty of clouds I’m going to make icecream. Maybe I’ll sit in front of the heater in my uggies when u do though!
Oh my, this looks so unbelievably delicious. Also genius — how nice not to have to churn/remember to freeze the ice cream canister. I actually have very fond memories of trips to TCBY with my sister and getting black raspberry frozen yogurt — can only imagine it with the addition of chocolate! Yum.
Pingback: No Churn Blackberry Chip Ice Cream | MoéGrrL
At last, an ice cream like my mother used to make. I’ve been looking for something that didn’t need a churn for the longest time. Thanks.
Love blackberries. Can this be frozen in the ice cream maker so I don’t have to wait quite as long to enjoy? Anxiously waiting on the banana pudding ice cream recipe.
Can’t wait to make this! Thank you for another lovely recipe. BTW, I have purchased 3 of your books, 2 as gifts for my daughters. Both have loved them. DD #1 has 4 little helpers, so her book is already a bit worse for the wear. I gave my copy to my mom recently, so just ordered number 4 from Amazon. We are fans!
Beauuuutiful and potentially delicious! gonna try!
Join Now Approved United States Multinational Work At Home Company. Be a Member with Less Than $2 and Start Eaening. Get your Free Trial Now 100% Risk Free Check Here…
$$$$$$$$$$$$$$$$$$$$$$
———-> http://www.Generate-Cash.TK
$$$$$$$$$$$$$$$$$$$$$$
I made this last night and can vouch for its deliciousness! Admittedly I wasn’t able to use blackberries so I tried a mixture of raspberries and blueberries. And it turned out fabulously! Will definitely be trying different flavours and maybe white chocolate chips next time… Awesome recipe, thank you!
Mmm that sounds like a great flavor! Never tried blackberries and chocolate together but I imagine they are great :)
Jess – would this work for strawberries? We are up to our eyeballs in them thanks to all the rain we have had (hope you guys are ok…heard the tornado warnings this evening!).
I worked at Brusters for 5 years and distinctly remember falling asleep after an evening shift with waffle cone scented hair! Chocolate peanut butter chip and Graham Central Station were my favorite flavors :)
Ever since trying no churn ice cream I rarely take out my ice cream maker. Sadly despite all the flavors I have come up with I have never made blackberry at home which is shameful because it’s one of my favorites!
Nice comment by Tori: ” Loving this recipe right now! Blackberries are one of my favorites so this has to happen soon!”
I am planning to try this recipe this weekend & I cannot wait. What do you recommend for storage in the off chance that every bit isn’t consumed right away? :)