No Churn Blackberry Ice Cream

With just 7 simple ingredients, this recipe for fresh blackberry ice cream is one of the easiest summer recipes around. A simple no-churn vanilla ice ice cream base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing. Making ice cream without an ice cream maker is easier than you think.

Ingredients:

• 4 cups of fresh blackberries
• ½ tsp lemon juice
• ½ cup sugar
• 2 cups double cream
• 1 can sweetened condensed milk
• 2 tsp vanilla extract
• 1 tsp corn flour with 2 tbsp water, mix well

Method:

Add the blackberries to a blender and pulse until fully pureed. You want a smooth, juicy consistency. Press the puree through a fine mesh sieve and discard the pulp. You should have about 2 cups of the liquid. Transfer the liquid to a medium saucepan, add in the lemon juice and sugar. Heat over medium-high heat until reduced and thickened, about 10 minutes, stir occasionally. Add in the corn flour water and mix well. Transfer to a bowl and refrigerate until cold.

Add double cream to a large bowl. Using an electric mixer, beat until stiff peaks. Turn the speed low and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back up to high and beat until thickened.

Transfer 2 cups of the whipped cream to a separate bowl. Add in the cooled puree and mix util well combined. Gently fold into the remaining whipped cream to create a swirls. Don't over mix or you will lose the swirls. Transfer to a freezer-safe container and freeze for at least 6 hours.

Enjoy!!