No Churn Blackberry Ice-Cream
My neighbors were my taste-testers. Inspired by Prue Leith from the Great British Baking Show, I’m sharing this easy no-churn ice cream so you can whip it up in just minutes and enjoy it with your own friends and family.
Equipment
- 1 mixer KitchenAid or hand mixer
Ingredients
- ¼ tsp sea salt
- 1 cup blackberry jam
- 2 tsp vanilla extract
- 2 cup heavy cream
Instructions
- Prepare ingredients: Measure out 1 cup blackberry jam, 2 cups heavy cream, 2 teaspoon vanilla extract, and a pinch of salt.
- Whip the cream mixture: In a large mixing bowl, add ½ cup blackberry jam, heavy cream, vanilla extract, and salt. Use a stand mixer on level 4 for about 1 ½ minutes or a hand mixer for about 3 minutes. Stop when the mixture reaches soft peaks. Do not over-whip.
- Add swirls: Gently fold in the remaining ½ cup blackberry jam to create fruity swirls throughout the cream.
- Transfer to container: Pour the mixture into a silicone ice cream tub or a bread pan. If using a bread pan, cover with cling wrap, making sure it touches the surface to prevent ice crystals.
- Freeze: Place in the freezer for at least 6 hours or overnight until firm.
- Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Enjoy your homemade no-churn blackberry ice cream!
Video
@stickyricethaikitchen I learned this method from Prue Leith when she made her lemon curd icecream and it’s working so well for my no churn blackberry ice cream! Ingredients ¼ tsp sea salt 1 cup blackberry jam 2 tsp vanilla extract 2 cup heavy cream #icecream#homemadeicecream#nochurnicecream#blackberryicecream#blackberry
♬ Gorgeous - Taylor Swift
Notes
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