Description
This no-churn Blackberry Honey Ice Cream is creamy, naturally sweet, and bursting with fresh berry flavor. The perfect summer treat!
Ingredients
2 cups heavy cream (cold)
1 can (14 oz) sweetened condensed milk
1 cup fresh blackberries (mashed)
1/3 cup honey
1 tsp vanilla extract
Pinch of sea salt
Instructions
1. Chill mixing bowl and beaters for 10 minutes.
2. Mash blackberries in a small bowl.
3. Beat cream until stiff peaks form.
4. Fold in condensed milk, honey, vanilla, and salt.
5. Gently swirl in mashed blackberries.
6. Pour into a loaf pan and cover with plastic wrap.
7. Freeze for at least 6 hours or overnight.
8. Let sit for 5 minutes before scooping and serving.
Notes
For a dairy-free version, use coconut cream and sweetened coconut milk.
Use frozen blackberries if fresh are unavailable, but thaw and drain them first.
Store in freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blackberry Honey Ice Cream, No-Churn Ice Cream, Summer Dessert