Blackberry chip ice cream.
I've got a few first world problems, and if you don't mind hearing me out, I'll be quick.
First, my husband got rid of my slow cooker. Second, in this same purge, he ousted my ice cream maker.
At the time, I was like 'good riddance!' My slow cooker was outdated and my ice cream maker had seen better days (I scratched the bottom with a knife trying to get the last bit out. In my defense, it was this peanut butter ice cream and you woulda done it, too).
Then, the weather heats up, and all I want in life is instant pot taco soup and ice cream for dessert.
The only two things in the world completely out of my reach. It.stings.
But, I proceeded onwards, not because I'm tenacious but because I'm stubborn--subtle difference, and I made blackberry chip no-churn ice cream.
(But I also proceeded because the temptation to make ice cream that matched my pants was too strong-scroll down for that one).
No churn ice cream is easy to make, but it relies on a can of sweetened condensed milk to keep it creamy. But here's a secret: I don't love sweetened condensed milk. It's just too, um, sweet. It has a funky canned milk taste that I just can't get over. The only acceptable use for it is tres leches cake, which is my birthday cake of choice each year.
So, I not only wanted to make ice cream without an ice cream maker, I wanted to make it without condensed milk. Ready for this?
It actually took me a few batches to get the flavor right. There's a local dairy down the street from me that has blackberry chip ice cream on their summer menu, and I painstakingly endured several trips for flavor comparison. Camille came with me on each trip. It's borderline child labor, making this kid eat so much ice cream, you know.
After a few trips, Camille and I have decided we're purple ice cream eating experts, and we have some wisdom to share.
In our professional blackberry chip ice cream eating experience, we believe:
1. Blackberry ice cream should not contain vanilla extract. It distracts. Let the berries shine.
2. Lemon juice is essential for the blackberry flavor to shimmy and shine.
3. The straining of the blackberry puree is entirely optional. My current batch has seeds, the previous one didn't. We've plowed through both containers at the same speed.
One final thing: get the best quality blackberries you can, and yes--you can use other berries. Oh, and the chips! They should be your favorite dark chocolate bar, chopped largely. The bigger the chunks, the better.
I'm in love with this method for no churn ice cream made without sweetened condensed milk. In a nutshell: make the blackberry compote, add cream & milk and bring to a simmer. Temper the egg yolks with the hot cream mixture, cool, freeze, and beat with a hand mixer a few times over the first 2 hours. Easy!
You also might like my coconut milk ice cream.
No churn blackberry chip ice cream, made without condensed milkBlackberry Chip Ice Cream (no condensed milk)
Ingredients
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 598Total Fat: 44gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 369mgSodium: 275mgCarbohydrates: 38gFiber: 7gSugar: 27gProtein: 15g
Adrienne says
I don't love chocolate and fruit (unless it's cherries) do I might use white chocolate here... Hope that's ok
Taylor says
I always want to make no churn ice cream but never have sweetened condensed milk, so this recipe is great! I LOVE black raspberry ice cream with the little chocolate flecks and this is such a gorgeous color, I will definitely need to make this!
PS you are adorable for matching ice cream to your pants :p
Abby @ Heart of a Baker says
I'm in love with this ice cream and those pants..the cutest! I got rid of my slow cooker a few years ago and sometimes regret it, but really it just gives me more reasons to eat pasta for dinner :)
Marina says
Stupid question but can you go ahead and use an ice cream maker for this?
Christina Lane says
Yes, of course, Marina :) I hope you like it!
Nancy says
No one has thrown away my ice cream maker. Is there any reason I can't make this in it?
Christina Lane says
Of course, Nancy. Go ahead.
Meggie says
This looks heavenly! I absolutely adore the combination of dark chocolate and blackberries. A sprig of fresh mint is such a great way to make it refreshing for summer.
Meggie
http://www.meggsbenedict.wordpress.com
Krystal says
This is wonderful - I never manage to have sweetened condensed milk around so I never get a chance to try all those wonderful no-churn recipes I see everywhere.
My question - is it possible to use this as a base recipe for other mix-ins? The cream, milk, salt, and egg yolks ... and then experiment with other things? I'd be very interested in seeing this recipe adapted to a variety of other flavors.
Julie Blanner says
This looks soooooo good!
gina lovejoy says
this not ice cream it is a frozen custard. Ice cream has no eggs
Lauren says
Classic ice cream has eggs(usually yolks). There are some eggless methods out-there, but this recipe is not eggless.
Lauren says
This is seriously the BEST no churn ice cream recipe EVER. I hate the condensed milk and heavy cream method. Something About the flavor is very off putting. But THIS recipe is so versatile. I made it with blackberries, blueberries, and even strawberries. A HIT EVERY TIME. And the electric mixer idea? GENIUS!! It breaks up the ice and gradually whips the ice cream base, increasing volume and making everything fluffy like it came from an ice cream maker. BRILLIANT RECIPE!!