OK! OK! OMG, I am so excited. I mean like realllllllly excited. Don’t laugh. You’ll see why! I love, love, ice cream. I actually love to make homemade ice cream. But, seriously……it is a bit of a pain. You have to make the custard, let it chill….and I am NOT good at waiting. For some time now, I have been hearing about and reading about no churn ice cream. “Hmmm,” I said to myself. “how good can that really be? ” It’s not churned! I was doubtful. So I decided I wasn’t going to try it.
Welllll, I changed my mind. I saw a recipe for a no churn blackberry ice cream. I LOVE, LOVE blackberry ice cream! Awhile back, I did a post here on my blog for a churned blackberry ice cream. It’s delicious, but I decided to give this no churn thing a try. I thought, what the heck….just try it. Holy crap!!!!! Why did I wait so long! WHY!!!!! It was so easy…..SO easy, quick and absolutely delicious. Really…..this stuff is so good. It’s creamy and I love it every bit as much as my time-consuming ice cream maker, ice cream.
I’m already thinking of other flavors……espresso chocolate chip…..strawberry…..peach……rocky road….Oh my.
So, you must make this. You only need 2 ingredients and whatever flavorings or fruit that you want. You’re excited, right? Yes!!! I know you are!
Super Easy No Churn Blackberry Ice Cream
1 14 oz can of sweetened condensed milk
2 cups of heavy cream
6 oz pack of fresh blackberries (I used a 12 oz bag of frozen blackberries, thawed)
If using fresh berries: Place your berries in a food processor or blender. Pulse until smooth.
If using frozen berries: Allow the berries to thaw. Once thawed, drain the juice out. Put the berries into a food processor or blender and pulse until smooth.
Add the sweetened condensed milk to the berries and pulse until the mixture is combined and smooth. Set aside. In a mixing bowl with whisk attachment, whip the heavy cream until soft peaks form. Fold the berry mixture into the cream. Fold until the mixture is smooth. Pour into a loaf pan. Chill for at least 5 hours. That’s the hard part……waiting so long. But it’s worth it.
Such a simple recipe huh? Enjoy