No churn blackberry & dark chocolate chunk ice cream
I can not believe it is August and this is the first batch of ice cream I’ve made this summer. What is wrong with me!!?
Love this no-churn recipe that is totally customizable. You can really add anything to the base: berries, jam, Nutella, peanut butter, ginger snaps, Oreos…you get the point.
XO, km
THE DISH:
No churn blackberry & dark chocolate chunk ice cream | Yield: 1 1/2 quarts
THE STUFF:
1 pound (about 4 cups) blackberries
2 cups heavy cream
14 oz sweetened condensed milk
2 tablespoons sugar
2 tablespoons vanilla extract
1 cup dark chocolate chunks or chips
THE HOW-TO:
Line a standard loaf pan with parchment paper and set aside.
Place the blackberries in a glass bowl and using a muddling tool or a large fork, mash the berries.
Place the cold cream in a stand up mixer fitted with a whisk attachment and beat on high until stiff peaks form, about 4 minutes. Turn the mixer speed to low and gradually add the condensed milk and then the sugar and vanilla. Using a rubber spatula, fold in the chocolate chunks.
Pour the ice cream into the prepared pan. Transfer to the freezer for at least 12 hours and enjoy!