No Churn Ice Cream
For a sweet and creamy frozen treat you can make at home, our simple no churn ice cream is the perfect pick!
Servings: 8
Calories: 398kcal
Ingredients
blackberry mixture
- 1 pint blackberries
- 1/2 lemon juiced
- 1 tablespoon sugar optional
ice cream base
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract (or vanilla paste)
- pinch salt
- 2 cups heavy whipping cream
Instructions
blackberry mixture
- In a small saucepan combine blackberries, lemon juice, and sugar (if using).
- Gently mash blackberries with the back of a wooden spoon and place over medium-low heat. Cook berries until the mixture begins to break down, stirring occasionally. Simmer until mixture reduces by 1/2 and thickens. Remove from heat and cool completely.
ice cream base
- In a mixing bowl combine condensed milk, vanilla, and salt. Stir together until fully combined.
- In another bowl whip cream until stiff peaks form.
- Fold the whipped cream into the condensed milk mixture until fully combined.
assembly
- Line a 9”x5” loaf pan with parchment paper.
- Add 1/3 of ice cream base. Dollop 1/3 of the blackberry mixture over the ice cream and swirl around with a butter knife.
- Repeat step #7 until all of the ice cream base and berry mixture has been used.
- Cover ice cream with plastic wrap (or with a lid, if your loaf pan has it), and freeze for at least 4 to 6 hours, but preferably overnight.
- Remove ice cream from freezer, remove cover, scoop, and serve.
Notes
How To Make Other Flavors of No-Churn Ice Cream
For chocolate ice cream, omit the blackberry mixture and instead, combine 1/2 cup of cocoa powder with the sweetened condensed milk, vanilla, and salt in a small pot over medium/low heat.
Whisk until the cocoa powder is completely combined and the mixture is smooth and steaming. Remove the mixture from the heat and let it cool completely for at least two hours, refrigerating after the mixture stops steaming. Then proceed with the recipe, folding the whipped cream into the cooled sweetened condensed milk and cocoa mixture.
To make strawberry ice cream, replace the pint of blackberries with one pound of strawberries (with stems removed and sliced). Proceed with the recipe as directed.
For coffee ice cream, omit the blackberry mixture and combine a half cup of room temperature, strong-brewed coffee with the sweetened condensed milk mixture and follow the rest of the directions as written.
For cookies and cream ice cream, omit the blackberry mixture and add 8 Oreo cookies (crushed) to the mix before adding it to the loaf pan.
Nutrition
Calories: 398kcal | Carbohydrates: 37g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 347mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1135IU | Vitamin C: 18mg | Calcium: 199mg | Iron: 1mg