With only three ingredients required, this recipe for no-churn blackberry ice cream is super simple to make. It's creamy, it's intensely fruity, it's delicious. It also makes the best of foraged blackberries.
Whizz the blackberries quickly in a blender or food processor to turn them into a purée.
350 g blackberries
Press the purée through a fine sieve to remove the seeds. This bit takes a while, but it's worth it so that you don't end up with gritty ice cream.
If using, stir the cassis into the blackberry purée.
1 tbsp cassis
Whisk the cream with electric beaters until just starting to peak. You could do this with a hand whisk, but it's a lot of cream and it will take a long time.
600 ml double cream (heavy cream)
Add the condensed milk and whisk together with the beaters until soft peaks form.
200 ml condensed milk
Stir in the blackberry puree until well combined.
Taste for sweetness. If it's not sweet enough, stir in a little more condensed milk. Bear in mind that when it's frozen, it never tastes quite as sweet.
Spoon into a 1 litre container and freeze for at least 6 hours. There will be a quarter of a litre or so left over, so you'll need an additional small freezer container. Remove from the freezer twenty minutes before serving.
Notes
Top Tip
Add one to two tablespoons of alcohol to the ice cream before freezing. This will stop it freezing solid and make it easier to scoop out when you want it. But don't add more than this or your ice cream may not freeze at all. Crème de mûre is the ideal one to add, but I use my homemade cassis. A neutral vodka is fine too.You'll find additional tips and info about this recipe in the step-by-step guide in the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.