Wild Blackberry Ice Cream ( No Churn)
Wild Blackberry Ice Cream, a wonderfully rich, smooth and creamy homemade ice cream made without an ice cream maker. Made with juicy wild blackberries cooked with sugar and lemon juice, then strained for a seedless blackberry jelly, and a silky mascarpone, cream and sweetened condensed milk base, this ice cream is so indulgent, but incredibly easy to make. Scoop into cones, bowls or serve alongside your favourite summer/autumn desserts.
Servings: 10 scoops
Calories: 379kcal
Ingredients
- 500 g wild blackberries (4 cups)
- 100 g granulated sugar (½ cup)
- 1 tablespoon lemon juice
- 300 ml double cream (heavy cream, 1 ¼ cups)
- 250 g mascarpone (1 cup +2 tbsp)
- 250 ml sweetened condensed milk (1 cup)
Instructions
- Rinse the blackberries with cold water, and gently pat them dry with kitchen paper.
- Add them to a pan together with the sugar and lemon juice, and mix well.
- Leave them to simmer on a medium heat until all their liquid is released and it's reduced to a jammy texture.
- Pass the blackberry jam through a sieve to remove all the seeds, and allow the sauce to cool down completely.
- Beat the cream with a hand mixer until you get soft peaks.
- Add the mascarpone and sweetened condensed milk and beat again.
- Add the cooled blackberry jelly and use a silicone spatula to gently fold it in.
- Transfer the mixture to a freezer-safe container and freeze it for at least 6 hours.
- Bring it to room temperature for long enough to be able to scoop it easily.
Video
Notes
- The blackberry mixture should be reduced to a thick, concentrated consistency, rather than remain watery. That adds tons a flavour and prevents excess liquid from making the ice cream icy.
- Don't skip the straining, wild blackberries have lots of small seeds, unlike the shop-bought blackberries, which are a a lot bigger too. Passing the blackberry jam through a sieve gives you a smooth texture, and a much more luxurious ice cream.
- Allow the ice cream to soften before serving. Homemade ice cream freezes solid after a few hours, even if it stays creamy, rathe than icy. Leave it at room temperature to soften enough to be able to scoop it out easily.
Nutrition
Calories: 379kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 64mg | Potassium: 231mg | Fiber: 3g | Sugar: 31g | Vitamin A: 987IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 0.4mg