No-Churn Blackberry Ice Cream

Ingredients:

2 pounds fresh blackberries, rinsed and drained, divided

1/3 cup white sugar

1 teaspoon lemon juice

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

2 cups heavy cream

Directions:

Prepare Blackberry Mixture:

Add 1 1/2 pounds of the blackberries (about 5 cups), sugar, and lemon juice to a saucepan and bring to a simmer over medium heat.

Use a potato masher to crush the berries, and continue to simmer until the mixture thickens and reduces by half, about 20 minutes.

Strain the blackberry mixture through a fine-mesh strainer into a bowl, ensuring to extract every drop of juice. Discard the fiber and seeds.

Stir the sweetened condensed milk and vanilla extract into the bowl with the blackberry juice. Refrigerate the mixture until completely cold, about 1 hour.

Whip the Cream:

In a chilled glass or metal bowl, beat the heavy cream with an electric mixer until medium-stiff peaks form.

Combine Mixtures:

Add half of the whipped cream to the chilled blackberry mixture. Fold in with a whisk until almost all the cream is incorporated.

Add the remaining whipped cream and gently fold in with a spatula until fully incorporated.

Freeze:

Pour the mixture into a container, cover, and freeze until solid, at least 4 hours or up to overnight.

Serve:

To serve, add the remaining fresh blackberries on top, and use an ice cream scoop to mix and smash them into the ice cream as you scoop.

Add a few fresh blackberries on top of each serving for garnish.

Additional Information:

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 5 hours (including chilling and freezing time)

Servings: 8