Go Back
Print Pin
0 from 0 votes

No Churn Blackberry Ice Cream

Author Jen


  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 6 oz Fresh Blackberries
  • 1 tsp Vanilla


  • Puree about half the blackberries in blender.
  • Add condensed milk and pulse until blended.
  • In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
  • Fold in blackberry mixture and remaining blackberries.
  • Spread this mixture into a loaf pan.
  • Cover with foil and freeze for 6 hours or until firm.