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Blackberry Almond No-Churn Ice Cream

simple and easy no-churn ice cream, perfect and refreshing for the summer months!
Servings 20 scoops
Prep Time 20 mins
Freezing Time 1 d
Total Time 1 d 20 mins

Equipment

  • kitchen aid stand mixer
  • 8x5 loaf pan

Ingredients

  • 2 cups heavy whipping cream
  • 1 can 14 oz sweetened condensed milk I used fat free in this one, and it still tasted great!
  • 1-2 tsp almond extract this you want to start with 1 tsp, and adjust to your taste. I personally liked it with 2 tsp, but for some people that can be too much.
  • 1/2 cup chopped almonds or chop whole almonds in a food processor
  • 1 cup ricotta OPTIONAL

Blackberry compote

  • 12 oz blackberries crushed up
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Instructions

  • Make your blackberry compote first so it can be cooling. Take the blackberries, water, sugar and vanilla extract and add them to a sauce pan and bring to a boil. Be sure to kind of crush the berries up to let out the juices. Let them simmer about 5 minutes, then remove from heat and let it cool.
  • then whip your heavy whipping cream. The best way to do this is in a stand mixer with the whisk attachment. I found in my stand that on 4 for 6 minutes was perfect. You can always do this by hand, BUT its going to take a good while to get it whipped lol I have done it by hand and it took forever 😂 But it can be done!
  • After you have your cream whipped, add in your sweetened condensed milk, almond extract, almonds and ricotta (if you're using it). Fold in with a spatula.
  • line a loaf pan with baking paper and pour your ice cream mix into the pan
  • take your (cooled) blackberry compote and pour a little bit at a time over the ice cream mixture and with a spatula, gently swirl it in.
  • Put in the freezer to set for AT LEAST 6 hours, but I recommend 24 hours.

Notes

  • if your whipping cream is too runny, it may not freeze properly
  • feel free to substitute the almond extract with vanilla extract.  I personally love the flavor the almond extract gives but vanilla is also a great flavor!
  • If you like more "tart" flavors and not too sweet, you can just crush up the blackberries and swirl them in that way instead of using the compote. 
  • 6 hours may be enough, but for me, mine was still a little too runny.  I found that waiting overnight at least, the ice cream was perfect.
Course: Dessert
Cuisine: American
Keyword: almond ice cream, blackberry ice cream, homemade ice cream, ice cream, no churn ice cream