No Churn Easy Blackberry Ice Cream

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

No need for a special machine to make this fabulous blackberry ice cream!

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

3.09 from 86 votes

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

Easy Blackberry Ice Cream, the no churn method!  Make your own creamy delicious blackberry ice cream without an ice cream machine.
Course Dessert
Cuisine American
Prep Time 15 minutes
Yield 6 servings
Author Sue Moran


  • 2 cups heavy cream
  • 3/4 cups sugar
  • 1 cup milk
  • 2 tsp vanilla extract
  • 2 6-ounce packages of blackberries that have been frozen solid


  • 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.
  • 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.
  • 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.
  • 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.
  • 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 and variations

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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Easy Blackberry Ice Cream pin

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    February 16, 2021 at 9:31 am

    I’m really interested in making this but I don’t have a food processor. I do have a nutribullet. Do you think this process would work using that? Any advice/info you can share would be greatly appreciated…

  • Reply
    August 23, 2020 at 10:16 pm

    5 stars
    Going to leave 5 starts because my mom told me this is restaurant quality good! But I wanted to ask if you could skip the first freeze and just blend the berries right away? Curious about that part! Thanks 🙂

    • Reply
      August 23, 2020 at 10:21 pm

      Wait, I want to make sure I am asking this question correctly. What I mean is.. can I blend in the blackberries with the ice cream base straight sway?

  • Reply
    Pat Christopher
    July 30, 2019 at 4:02 pm

    I am trying this for the first time with a blender.

    • Reply
      July 30, 2019 at 4:15 pm

      Keep us posted!

  • Reply
    Carol Fryer
    July 26, 2019 at 4:56 pm

    I bought a 3 pint container of ice cream. High quality. I was disappointed. Learning to do everything I can for myself. This sounds wonderful…and I love blackberries. Thanks.

    • Reply
      July 26, 2019 at 6:17 pm

      I agree, store bought ice cream can be so disappointing, I had the same experience with lemon ice cream, so I created my own recipe! Hope you love this one Carol 🙂

  • Reply
    Theresa P
    July 1, 2019 at 12:25 pm

    I tried your recipe over the weekend & it came out absolutely wonderful!! I also mixed in some mini chocolate chips that I had on hand & it definitely added to the ice cream. Can’t wait to try other berries or combination of ingredients for other flavor options!! Thanks again for this recipe!! I look forward to visiting your site for other interesting ideas & recipes!

    • Reply
      July 1, 2019 at 12:57 pm

      Hi Theresa, I’m so glad you found me! I love the idea of adding chocolate to this ice cream, that’s quite a sophisticated flavor combo. I have lots of other no churn ice cream recipes on the blog, so I hope you get a chance to check them out too.

  • Reply
    May 6, 2019 at 6:55 pm

    I grow my own blackberries. How does this change the recipe? Or do I have to freeze my fresh berries? I also grow blueberries and strawberries, Will this recipe work with them?

    • Reply
      May 6, 2019 at 7:25 pm

      This will work with all berries, and for this particular method, I would freeze your berries, Gil.

  • Reply
    March 26, 2019 at 12:15 pm

    Do you let the berries thaw?

    • Reply
      March 26, 2019 at 12:30 pm

      No, you use them frozen.

  • Reply
    LaShonda Glasby
    March 21, 2019 at 9:11 pm

    The first 2 times I used evaporated milk instead of regular milk, but it never froze solid, this last time I used regular milk same results….What am I doing wrong?

  • Reply
    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
      November 11, 2018 at 6:36 am

      That should work.

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

    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
    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
      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
    August 18, 2018 at 9:53 pm

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

    • Reply
      August 19, 2018 at 8:14 am

      I’d go with about 2 cups, Jenn.

  • Reply
    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
      July 3, 2018 at 9:40 pm

      Absolutely, raspberries would be amazing.

  • Reply
    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
      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
    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
      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
      August 4, 2017 at 3:43 pm

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

  • Reply
    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
      September 30, 2016 at 1:57 pm

      Wow that sounds good Dan!!

    • Reply
      February 16, 2021 at 9:21 am

      Dan you’ve just given me an amazing idea. I’m not a fan of Nutella but I LOVE Biscoff. I’m going to give it a try. Think I’ll add some smashed Biscoff biscuits for a little crunch factor. My mouth is actually watering right now, lol…

  • Reply
    September 14, 2016 at 8:01 am

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

    • Reply
      September 14, 2016 at 8:03 am

      Yes, that’s fine, Camille.

  • Reply
    April 2, 2016 at 5:12 pm

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

    • Reply
      April 2, 2016 at 5:37 pm

      I’m sure you can Kaycie.

  • Reply
    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
      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
      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
    March 5, 2015 at 8:34 am

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

  • Reply
    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
      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
    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!!

  • Reply
    July 15, 2014 at 11:46 am

    I made your icecream the other day. It’s delish! I want to let you know that I puréed the black berries & put them through a mesh strainer, that way there isn’t any seeds. I added the purée to the cream and sugar, then followed your steps. Great recipe!!! Thanks!????

    • Reply
      July 15, 2014 at 12:18 pm

      You’re welcome!

    • Reply
      July 15, 2014 at 5:34 pm

      So glad it worked out for you, Jill. I need to make that recipe again, the blackberries are looking fantastic at the farmer’s market.

  • Reply
    June 27, 2014 at 8:24 am

    i love blackberry ice cream. i haven’t had it in so long. this recipe looks amazing!

  • Reply
    March 7, 2013 at 8:28 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

  • Reply
    cake lover
    February 26, 2013 at 12:00 pm

    I love your blog but haven’t commented before. It is beautifully presented with some lovely recipes. I have made ice cream in a similar way for the past year and it is such a great method.

    It is totally versatile – I have made many different types, some custard based, others like your one here, and also sorbets. Basically, any ice cream recipe can be done in this way without the need for more kitchen kit!

  • Reply
    February 20, 2013 at 7:50 pm

    Hi Sue, I’m John from It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

    It’s easy, fast and fun. The best Photo recipes will be stay here

    I invite you to enter add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!


  • Reply
    From Beyond My Kitchen Window
    February 15, 2013 at 10:45 pm

    This is my sister’s favorite flavor. Perhaps I should make her batch and I won’t be tempted to sit and eat the whole thing while I’m watching TV. I love the look and ease of this recipe.

  • Reply
    l o v e l y t h i n g s
    February 15, 2013 at 6:07 pm

    oh. my. gosh. This is gorgeous! I know what you mean…that ice cream bowl takes up a good portion of my freezer and I never use it. This is brilliant and so pretty. The possibilities are endless. I’m not much of a gadget person and getting less and less, but I will never get rid of my food processor.

  • Reply
    Tricia @ saving room for dessert
    February 15, 2013 at 5:07 pm

    The more blackberries the better and yes on the dark chocolate – sounds wonderful and looks even better!

  • Reply
    February 15, 2013 at 4:19 pm

    what a great color on that ice cream! and what a great idea–i’m thrilled to see it turned out so well. DEFINITELY worth a try.

  • Reply
    Debby Foodiewife
    February 14, 2013 at 3:11 am

    Brilliant! I’ve had my Cuisinart for 30 years, and it’s going strong.

  • Reply
    Kris H
    February 14, 2013 at 2:01 am

    This looks sooo delicious! I don’t have a food processor…do you think a blender would work? I love your blog!!! 🙂

  • Reply
    February 13, 2013 at 11:24 pm

    OMG What a simply stunning color! You know I have avoided buying an ice cream machine as I doubt I can be trusted with such wonders in my freezer….but hey, it won’t be there long. Totally enticing recipe for our sudden warm weather.

  • Reply
    shannon weber
    February 13, 2013 at 10:39 pm

    SUE! your non-ice cream maker ice cream looks fantastic! I, too, am continually amazed at what food processors can do. Everyone should own one; it should be a requirement.

  • Reply
    February 13, 2013 at 8:43 pm

    I have one of those ice cream makers that is taking up real estate in the freezer, so this is perfect. What I also like is freezing things in zip lock bags.

  • Reply
    Mary Younkin
    February 13, 2013 at 8:36 pm

    Yum! I’m a bit weird about the seeds in blackberries, but any fruit would work with this. Way to prove you don’t need the ice cream machine!

    • Reply
      Sue/the view from great island
      February 13, 2013 at 9:11 pm

      I know, a lot of people don’t like seeds, and I was thinking that so many berries, like raspberries and strawberries, also have seeds. How about banana? I think that sounds really good.

    • Reply
      cake lover
      February 26, 2013 at 12:03 pm

      Banana is good, have you tried just blitzing frozen bananas in a food processor? Instant ice cream! Yet another wonder of the food processor! (NB – you could always blitz fresh berries to make a coulis, then sieve out the seeds – a bit of extra work, but worth it! Spoon and swirl in the coulis for berry ripple, or process for the full colour effect!)

  • Reply
    Cuisine de Provence
    February 13, 2013 at 8:25 pm

    Brilliant, just brilliant – what a great idea! Thank you so much for sharing this.

  • Reply
    Averie @ Averie Cooks
    February 13, 2013 at 7:20 pm

    “in exchange for the pleasure of shuffling one less bulky, rarely used machine around my kitchen cabinets.” — oh, you too? 🙂 I never even bought an ice cream maker for that reason but I do it with things like a salad spinner.

    And this totally works with coocnut, almond, soy, nutmilks. When I was strictly vegan, I used to make freezer ice cream all the time. Blend everything you want in a blender/Vita/food proc, put it into the freezer, let it get pretty frozen, and about 5 mins before you want to eat it, let it thaw/re-blend/pulse & serve. Depending on what you use it can be a little crystal-ey but overall, works fine, is healthier and no bulky ice cream maker needed.

    I love love the color of this Sue!

    • Reply
      Sue/the view from great island
      February 13, 2013 at 9:04 pm

      Oh my god the salad spinner, what a joke, I’ve bought and chucked out more salad spinners than I can count.
      I’m interested in a coconut milk version because I keep seeing incredible flavors at Whole Foods. Your method sounds easy!

  • Reply
    Sulpicia (III)
    February 13, 2013 at 7:18 pm

    This looks fantastic! I wonder if you could make chocolate or coffee. Any ideas?

    • Reply
      Sue/the view from great island
      February 13, 2013 at 9:00 pm

      For coffee I would probably add instant espresso powder to the cream while it heats up. I’d also add cardamom to make a Turkish coffee version. (Now I’ve given away the surprise of my next batch)

      For chocolate I guess I’d melt chocolate into the hot cream. Sounds good to me 🙂

  • Reply
    [email protected] is How I Cook
    February 13, 2013 at 6:32 pm

    I had an ice cream maker and I agree. Too much space. And then my son took it and started making great ice cream. I decided I wanted it back. No go. This will show him!

    • Reply
      Sue/the view from great island
      February 13, 2013 at 8:50 pm

      Oh I know, I’ve handed down more than a few things to daughters only to regret it later. Now it’s your son’s turn to be jealous!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!