Easy & Delicious Blackberry Chip Ice Cream

Yesterday, Josh and I went to our local fruit farm and picked donut peaches and blackberries. I kid you not, they were the sweetest, juiciest peaches and berries I’ve ever tried. It took every ounce of self control to not devour them as soon as I got home. My mouth is watering just thinking about them.

I knew exactly what I was going to do with the berries. I don’t know about you but I love ice cream. It’s my one true (food) love. I could eat an entire meal and ALWAYS have room for ice cream. I could eat ice cream for breakfast, lunch and dinner, during spring, summer, fall and winter. You think I’m kidding but I’m being completely serious. I just really like ice cream. And my love for ice cream is what’s bringing this sweet, fruity, creamy goodness to you.

This recipe is great because it’s both delicious AND easy – it doesn’t require an ice cream maker! I was inspired by a family favorite, Black Raspberry Chip ice cream.

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Ingredients:

  • 2 c. heavy whipping cream
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp. vanilla extract
  • 1 qt. fresh blackberries
  • chocolate chunks

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Start by freezing your fresh blackberries. The best way to do this is to lay them on a lined baking sheet in one layer. This will help keep the berries from lumping together. Leave in the freezer overnight. I really struggled with this step – I kept eating all of my berries before they hit the sheet. They were SO juicy!

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Once your berries are frozen, throw them in a food processor and blend until smooth. If you need something to help the berries blend better, add a little heavy whipping cream or water. (I personally like having the seeds in the pureed berries because it makes it seem like a more natural berry ice cream, rather than just artificial flavoring.) Set blended berries aside.

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Using a standing mixer or hand mixer, beat the heavy whipping cream until it forms a whipped cream like texture (or soft peaks). Once your cream is the right texture, add in the sweetened condensed milk and vanilla.

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Slowly mix in spoonfuls of the berry puree until you get the desired berry flavor. I added all of my berry puree because I wanted a richer berry flavor. This is my favorite part because the mixture starts to turn a pretty purple color!

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Once you’ve added in all of your berry puree, fold in your chocolate chunks using a spatula.

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Once you’re done making your ice cream mixture, pour into baking pans or a container and let sit in the freezer. I froze mine for about 5 hours.

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Viola! This ice cream was so good and it took hardly any time at all! I can’t wait to try out new flavors. 🙂

Naturally,

Ari.

 

 

This recipe is an altered version of Martha Stewart’s No-Churn Vanilla Ice Cream.

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