No Churn Easy Blackberry Ice Cream




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Easy Blackberry Ice Cream, the no churn method!  Make your own creamy delicious blackberry ice cream without an ice cream machine, and once you’ve mastered this easy technique, change up the flavors in a million ways.

Easy Blackberry Ice Cream 4

I used to have an ice cream maker.  It never got used.  The bowl took up too much space in the freezer, and the tiny batches hardly seemed worth the effort, so I yard saled it long ago.  I assumed I was selling my right to homemade ice cream for 2 bucks in exchange for the pleasure of shuffling one less bulky, rarely used machine around my kitchen cabinets.  I thought it was a fair deal.

no churn blackberry ice cream in a glass bowl with fresh berries

But then I started seeing amazing homemade ice cream on Pinterest.  You know how it is…I started feeling sorry for myself.   Jealousy, regret, envy, gluttony.  It was ugly.

And then I came across this idea.

Lights flashed, synapses sparked,  ideas were hatched.  It was beautiful.

I’m continually amazed at what the food processor can do.

I’m going to try this with almond milk, coconut milk, and every fruit and flavoring under the sun.

And I’m going to make up for all those times when I’ve bought an expensive pint of ice cream and the flavor just wasn’t quite what I’d dreamed of.





My first attempt went so well.  The ice cream was smooth and had great blackberry flavor.  Of course you will bite down on the little blackberry seeds, so if you don’t like that you could choose another fruit, or just go with vanilla.

I don’t think, without kids in the house, I want to invest in another ice cream maker when there are so many other more useful gadgets out there to spend my money on.  So, now and then when I get inspired, I’m going to love this.  I need somebody to help me eat up this batch so I can start on another!

Easy Blackberry Ice Cream 1

Easy Blackberry Ice Cream (food processor recipe—no ice cream machine needed!)
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Ingredients

  • 2 cups heavy cream
  • 3/4 cups sugar
  • 1 cup milk
  • 2 tsp vanilla extract
  • 2 6 oz packages blackberries (that have been frozen solid)

Instructions

  1. Mix the heavy cream and sugar in a saucepan and heat until the sugar dissolves. Take off the heat and add the milk and vanilla.
  2. Cool the mixture and then pour it into a gallon sized zip lock bag. You can set the bag in a bowl to make this easier. Close the bag securely and lay it flat on a baking sheet. Put it in the freezer and freeze solid. I left mine overnight.
  3. Cut open the bag and break up the mixture into pieces. I used a knife to cut off chunks. Put them in a food processor and process until smooth. This will take a couple of minutes. Scrape down the machine and redistribute the chunks a few times to help your machine out.
  4. When the machine runs freely and the ice cream is smooth, add in the frozen berries. The machine will take a while, but it will eventually get all the berries pureed into the ice cream. Redistribute the berries a few times during the process.
  5. Scrape the ice cream into a loaf pan and smooth it out. Cover with foil and place back in the freezer until firm enough to scoop.

Notes:  Work fairly quickly, without making yourself crazy.  The smaller you can break up the initial frozen ice cream mix, the easier it will be for your processor to work with.  I will try processing the frozen berries first, next time, to see if that makes things a little easier.  I almost added some dark chocolate chunks to this, I think that would be amazing.

 

Easy Blackberry Ice Cream, the no churn method!  Make your own creamy delicious blackberry ice cream without an ice cream machine. #icecream #homemade #nochurn #easy #blackberry #summer #dessert #frozen #best

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62 Comments

  • Reply
    Easy Blackberry Ice Cream – Cuisine Village Menu
    November 15, 2018 at 6:00 am

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  • Reply
    Laurie
    November 10, 2018 at 6:27 pm

    I imagine you could boil your berries first and strain out the seeds then add the liquid to the cream?

    • Reply
      Sue
      November 11, 2018 at 6:36 am

      That should work.

  • Reply
    Patty Gokey
    October 8, 2018 at 8:22 am

    Sue,
    More thanks. So proud of myself for serving such a flavorful ice cream. As I have a very small food processor, I made half a batch at first. The blackberries took quite a while to incorporate and as I was limited by time and my cream mixture was not rock solid, I was worried about melting. So, with the final batch, I processed the frozen blackberries first. They broke down much faster, and when I put in the cream mixture, it “iced” the cream much faster. I topped the ice cream with ganache – bigger yum!!

  • Reply
    Bonnie
    September 30, 2018 at 7:52 pm

    What a great recipe! i wanted to try it without blackberry seeds, so I heated up the blackberries until they were soft, de-seeded them with a sieve and then froze them in a freezer bag just like the whipping cream mixture. Turned out amazing! On a side note, I think I will need to get a beefier food processor–my motor started smoking during the blending process :(

    • Reply
      Sue
      September 30, 2018 at 8:10 pm

      I like your creative de-seeding method! A good food processor is pretty critical, so maybe this holiday season is an excuse to upgrade :)

  • Reply
    Jenn
    August 18, 2018 at 9:53 pm

    How many cups of blackberries is this (for those of us using ones we picked)? Thanks!

    • Reply
      Sue
      August 19, 2018 at 8:14 am

      I’d go with about 2 cups, Jenn.

  • Reply
    Anna
    July 3, 2018 at 6:21 pm

    Made with almond milk for a church social and was a big hit!!! Do you think the recipe would turn out good with red raspberries too?

    • Reply
      Sue
      July 3, 2018 at 9:40 pm

      Absolutely, raspberries would be amazing.

  • Reply
    Becky
    July 2, 2018 at 9:45 pm

    This is absolutely the best ice cream I’ve ever made and everyone I’ve begrudgenly shared with has agreed! I’m on my third batch. The first two were boysenberry and the latest is strawberry. However it’s becoming increasingly hard to not eat all the vanilla while I’m making it, because that is amazing too!

    I do have a question that I can’t figure the best solution to: what should/could I add to the vanilla to make choxolate ice cream. I don’t know if cocoa powder would work or frozen chocolate? I’m dying to make Neapolitan for the 4th and that’s my missing piece!

    Thank you so much for sharing your recipes!

    • Reply
      Sue
      July 2, 2018 at 9:54 pm

      Hey Becky! I love the sound of boysenberry ice cream, I need to find some :) As for the chocolate, you can use cocoa powder and actual chocolate, (cut in very small pieces) you would melt it into the hot cream, then cool, and then freeze. Let me know how it turns out if you try.

  • Reply
    4theGreatIAM
    June 1, 2018 at 8:58 am

    I have not tried this yet, but I often make kiefer (or yogurt) and berry freezes in my vitamix in minutes and serve them to the kids – sometimes I add a little raw protein powder. I have made ice cream with blackberries before and it is amazingly yummy! I have two ice cream makers and I love to whip up the ingredients into my vitamix and then toss it right into the ice cream maker. Turns out smooth and creamy, yet I prefer to take it out of the canister and place in a different container. What is nice is not having to spend time and energy or find free flat space for freezing the cream or half and half, although I have frozen many things in ice cube trays. I do find that already frozen fruit does perform better in these scenarios, even with an ice cream maker. When it is fresh, unfrozen, it does turn out icier and a little crunchy!

    • Reply
      Sue
      June 1, 2018 at 9:03 am

      I just happen to have a blueberry frozen yogurt coming up next week on the blog that I make this way, with the frozen fruit and yogurt right in my Vitamin ~ it works like magic!

  • Reply
    Leyla Preston
    August 4, 2017 at 3:38 pm

    Wow, this looks delicious! I have your recipe sitting in my freezer overnight. Can’t wait to see how it turns out! We had to add a few strawberries, as we had picked blackberries from our garden just 2 days before. Thanks for the recipe :-)

    • Reply
      Sue
      August 4, 2017 at 3:43 pm

      Wow, the combination of berries sounds amazing…and I bet the color is gorgeous too!

  • Reply
    Dan
    September 30, 2016 at 1:39 pm

    This is an amazing recipe, thanks! I used nutella instead of the blackberries (around 200g with half the cream and milk) and it was gorgeous – very thick and creamy. I found you don’t even need a food processor with the nutella – simply mix all the ingredients in a saucepan and leave to freeze

    • Reply
      Sue
      September 30, 2016 at 1:57 pm

      Wow that sounds good Dan!!

  • Reply
    Camille
    September 14, 2016 at 8:01 am

    I cannot find heavy cream, just heavy whipping cream, so do I use the whipping cream?

    • Reply
      Sue
      September 14, 2016 at 8:03 am

      Yes, that’s fine, Camille.

  • Reply
    Kaycie
    April 2, 2016 at 5:12 pm

    Can I use a sugar substitute in the ice cream recipe?

    • Reply
      Sue
      April 2, 2016 at 5:37 pm

      I’m sure you can Kaycie.

  • Reply
    Lynn
    February 16, 2016 at 5:01 am

    Are you subbing the coconut milk for the cream, or the milk in this recipe?

  • Reply
    Sandra Aguirre
    July 30, 2015 at 6:39 pm

    This is a great, easy and fun recipe. I put the cream mixture in ice cube trays to make it easier, but cleaning oily trays after use may negate that! I really enjoyed the texture and appearance of the ice cream and plan to use it as my standard base. I used 2% milk and found it plenty rich. I found the vanilla flavor took over the blackberry flavor, when I do it again, I will probably omit it unless I’m making vanilla. (Which by the way, was amazingly good. The seeds turned out to be a problem for us, next time I will strain them. I plan on trying coffee, mango, peach, etc. I will let everyone in on what I learn. Thanks again!

  • Reply
    Devra Pomeroy
    May 15, 2015 at 5:50 am

    In the post you mentioned trying this with almond or coconut milk. I was just wondering if you had and if so how it turned out.

    • Reply
      Sue
      May 15, 2015 at 5:57 am

      I haven’t tried it, Devra, but I think coconut milk would work if you use the full fat kind.

  • Reply
    Pam Alexander
    April 28, 2015 at 2:29 pm

    Has anyone tried freezing the mixture in ice trays instead of the ziplock bag? Wondering if that would work or be too thick.

    • Reply
      Sue
      April 28, 2015 at 3:52 pm

      You’d need a powerful blender or food processor, but it should work.

    • Reply
      Sandra Aguirre
      July 30, 2015 at 6:26 pm

      Thanks to your suggestion, I froze the cream mixture in ice trays because I thought cutting the mixture would be a pain, but I found 1) the mixture doesn’t freeze very hard anyway and 2) it fills two ice trays. When I try this again, I will try the bag method and compare.

  • Reply
    Sofia
    March 5, 2015 at 8:34 am

    It looks fantastic! One question though- how many cups does your food processor hold?

  • Reply
    Lauren
    February 10, 2015 at 2:36 pm

    Why wouldn’t you just process thawed berries with the cream mixture in the beginning? Would you recommend thawing the berries and mashing through a sieve/ricing to get rid of the seeds?

    • Reply
      Sue
      February 10, 2015 at 5:30 pm

      Hi Lauren — One of the reasons that this works so well is that the frozen berries almost make an instant ice cream. If you thaw the berries, the resulting mixture will freeze with an icier texture. You could certainly try it though, if the seeds bother you.

  • Reply
    Vanessa
    February 4, 2015 at 1:49 pm

    This really is brilliant! Some how over the years I have acquired not one but 2, TWO of this ice cream machines. I have made sorbets with my food processor but never thought one step further. I think that is what defines genius, having common sense and then taking that next step!

    I have blackberry bushes surrounding my house, looking forward to this whole new way to use them!!

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