No Churn Blackberry Chip Ice Cream
User Reviews
5
2 reviews
Excellent
No Churn Blackberry Chip Ice Cream
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 pints blackberry
- 1 tablespoon bourbon rum, water - any sort of liquid
- 1 sweetened condensed milk 14-ounce can
- 1 teaspoon vanilla extract
- 2 1/4 cups heavy cream cold
- 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
- [slightly adapted from martha]
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User Reviews
Overall Rating
5
2 reviews
Excellent
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