A super-creamy, easy no churn Blackberry Ice Cream recipe with fine slivers of dark chocolate and an optional shot of Cassis. Can also be made dairy free/vegan.
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Blackberry Ice Cream – seasonal decadence
This blackberry ice cream recipe will blow your mind. Not only is it incredibly fruity, super-creamy and the most beautiful colour, but the fruit it contains is free. Made with foraged late-summer blackberries taken from our very generous hedgerows, this blackberry ice cream is a celebration of nature’s abundance.
So, if you haven’t foraged for blackberries before, grab your coat and get out there… And if the blackberry season where you are is not yet here, then be sure to pin or bookmark this recipe so that it is easy to find. This is an ice cream recipe that needs to be tried!
For those of you who are occasional or virgin foragers of this purple beaut’ of a berry, make sure you take 5 minutes to read my notes on picking and preparing foraged blackberries. These will help find the best berries and ensure they are prepared bug-free.
Why I love no churn ice cream
I am a huge fan of no churn ice cream and this delicious blackberry ice cream is no exception. But why do I love it so much?
- It requires no fancy churning equipment. A decent electric hand whisk, a good set of mixing bowls, a fridge, a good scraping spoon-spatula and a freezer are your fundamentals.
- No churn ice cream doesn’t require any ‘cooking’. You grab your straight forward ingredients from the fridge and whisk into magic.
- It’s divinely creamy. There is definitely nothing sub-standard or ‘icy’ about this no churn ice cream recipe or others you’ll find on Gluten Free Alchemist. They are up there with the silkiest of their churned cousins.
- The same no churn ice cream base works for any number of flavour add-ins. From fruity versions like my Balsamic Strawberries and Cream and Rhubarb Ice Cream, to alcohol-infused delights such as Baileys (or even Strawberry Baileys and Roasted Strawberry). We also use the same base for no churn Cookies and Cream, Cherry Chocolate Brownie, Mincemeat ice cream and even a Chocolate-Mint Ice Cream Sandwich Cake.
- With a couple of really simple ingredient tweaks, my no churn ice creams can be made dairy free and vegan with no additional effort. And that includes making gorgeous vegan Blackberry Ice Cream.
No churn ice cream tips and tricks
No fancy knowledge is needed to make no churn ice cream. But there are a couple of tips and tricks I have learned along the way that will help you get the creamiest and most scoopable ice cream ever.
- Although you whip the cream and then fold in the condensed milk (and many recipes tell you to stop there), returning the whisk to the bowl to re-thicken the base ice cream batter makes a huge difference to quality and consistency. Follow this with the lightest of folding-in any remaining larger ‘solid’ ingredients such as chocolate chunks, nuts, fruit pieces, etc.
- Add a little alcohol to the mix to help keep the ice cream softer and more ‘scoopable’. This is because alcohol has a lower freezing temperature than the other ingredients in the mix.
- But… Not everyone wants alcohol in their ice cream (or children might eat it). In this case, remember to take the ice cream from the freezer 10 to 20 minutes (dependent on room temperature) before you use, to allow to soften slightly.
- Go easy on the addition of ‘bits’. Too much chocolate, brownie, mincemeat etc can take away the pure enjoyment of the sumptuousness of eating ice cream. ‘Less’ is usually ‘more’.
- If possible, fast-freeze your no churn ice cream (-23 C/-10 F is ideal). The lower the temperature, the smaller the ice crystals, the creamier the experience.
How can I make no churn Blackberry Ice Cream dairy free and vegan?
The magic of this no churn blackberry ice cream (or any other no churn for that matter), is that it can be enjoyed by both dairy eaters and dairy avoiders… with NO extra effort.
Simply substitute the dairy cream for coconut cream (taken from a can of coconut milk). And… replace normal condensed milk with coconut condensed milk (I use Nature’s Charm which I get from our local wholefood store, although you can also buy from Amazon). You really don’t need to faff making your own.
When buying coconut milk for coconut cream however, be aware that not all are equal. Look for a brand that has a high percentage of coconut extract (preferably above 65%) and NO added guar gum or xanthan gum. I use Sainsburys which has an incredible 75% coconut extract and makes superb coconut whipped cream.
Make sure you chill the can of coconut milk in the fridge overnight (or at least 8 hours) before you open it. This will allow the coconut cream to separate and harden. Then simply pour off the coconut water (use in smoothies) and scoop out the cream.
How to enjoy Blackberry Ice Cream
Blackberry ice cream is totally epic on its own… no frills… spoon and bowl… eat! But it also tastes gloriously decadent with my Blackberry Apple Crumble Slice (don’t the photos look tempting?).
Alternatively, you can mix and match with double and triple scoops… I can recommend (because I have tested) the combo of blackberry ice cream with Rhubarb, Blueberry & Honey no churn or Vegan Rich Chocolate ice cream.
Or… if you have any blackberries left from your blackberry picking, make a fruity blackberry sauce (recipe included below). I add a tot of Cassis for extra value.
Ready to make my no churn blackberry ice cream with dark chocolate?
I hope you love this Blackberry Ice Cream recipe as much as I do. If you try it, please remember to rate the recipe, leave a comment and tag me on social media with your photos. You’ll find me mainly on Facebook, Instagram, Pinterest and Twitter (links at the top of the page). And don’t forget to use the hashtag #glutenfreealchemist.
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Blackberry Ice Cream with Dark Chocolate (No Churn)
- Kitchen scales
- large saucepan
- wooden/silicone spoon
- large strong sieve
- Mixing bowls
- electric whisk
- large silicon spoon/spatula
- large air-tight freezer-safe container
- 600 g blackberries (fresh or frozen) thoroughly washed (see main post)
- 2 tbsp caster sugar
No Churn Ice Cream Batter
- 397 g sweetened condensed milk (1 tin) (or VEGAN Sweetened Coconut Condensed Milk minimum 320g can) – thoroughly chilled
- 500 ml double (heavy) cream (or 2 x cans coconut milk (minimum 65% coconut extract; no guar or xanthan gum). See NOTES
- ½ tsp vanilla bean paste
- 50 g dark chocolate (DF if required) finely slivered or grated
- 120 ml Cassis blackcurrant liqueur (optional) or to taste
- Place the blackberries and sugar in a large saucepan and set on the hob over a low to medium heat, stirring frequently.
- As the juice releases from the berries (push against the sides of the pan with the back of the spoon) and the sugar dissolves, turn up the heat to a steady simmer and continue to stir occasionally.
- Simmer until the liquid reduces slightly (about 15 to 20 minutes) and then turn off the heat and allow to cool slightly.
- When cool enough to handle easily, place a sieve over a medium bowl and little by little, force the blackberry juice and puree through with a firm spoon (I use a dessert spoon). Use a very firm combination of pressing and scraping the berries with the back and side of the spoon to force through as much puree as possible. You should get about 250 ml.
- Discard the seeds and unusable pulp left in the sieve when you are happy you have all the puree.
- Set the puree aside to cool completely.
Ice Cream Batter
- When the puree has cooled, mix it with the condensed milk in a bowl and put in the fridge to chill thoroughly. (If making Vegan ice cream (and because cans of coconut milks are likely to be smaller), use only ¾ of the puree (you can save the rest for sauce) as there will be less overall cream volume).
- In a separate large (preferably chilled) bowl, whisk the double cream (or for vegan, the chilled coconut cream solids) and vanilla until it forms soft peaks. Set the whisk aside (you will need again later).
- Add and fold in the condensed milk-blackberry puree mixture and finely grated/slivered chocolate.
- Whisk again until thickened (should hold a firm trail on top of the ice cream)
- Optional : Add and fold in the Cassis about a third at a time, tasting the ice-cream batter to check you are happy with the intensity of flavour. This will loosen the batter, so whisk again as above.
- Scrape off any chocolate bits stuck to the whisk and transfer the batter to a large, airtight freezer-safe container.
- Freeze for several hours until firm.
Real Blackberry Sauce
- Kitchen scales
- medium saucepan
- wooden/silicone spoon
- strong sieve
- jug or bowl
- 200 g blackberries fresh or frozen
- 50 g caster sugar I use golden caster
- 2½ tbsp water
- 1 tbsp Cassis blackcurrant liqueur or to taste – Optional
- Put the blackberries, sugar and water into a medium saucepan. Set on the hob over a low to medium heat and gradually bring to a simmer, stirring frequently.
- Encourage the berries to release their juice, by crushing against the side of the pan with the back of a wooden/silicone spoon.
- Continue to gently simmer for 15 to 20 minutes, stirring occasionally.
- Once the blackberries are soft and disintegrated and the liquid has reduced slightly, take off the heat.
- When cool enough to handle easily, place a sieve over a bowl or jug and little by little, force the blackberry juice and puree through with a firm spoon (I use a dessert spoon). Use a very firm combination of pressing and scraping the berries with the back and side of the spoon to force through as much puree as possible.
- Discard the seeds and unusable pulp left in the sieve.
- If adding Cassis, do this to taste once cool.
- If the sauce is too thick, simply adjust by adding a little extra cold water (¼ to ½ a teaspoon at a time) and stir through.
- Cover and store in the fridge until ready to use.
No Churn Blackberry Ice Cream shared with :
- Creative Muster #399 with Fluster Buster
- Cook Blog Share with Recipes Made Easy
- Meatless Monday with Confessions of a Mother Runner and A Whisk & Two Wands
- Over The Moon #240 with Marilyn’s Treats and Eclectic Red Barn
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- Full Plate Thursday #499 with Miz Helen’s Country Cottage
- Blogger’s Pit Stop #236
- Fiesta Friday #343 with Angie and Spades, Spatulas & Spoons