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Blackberry ice cream is so easy to make without a churn.  I made this blackberry ice cream with fresh blackberries picked straight from the patch and it is so delicious.  We also have recipes for cherry and pineapple no churn on the site!

3 cups fresh blackberries (My blackberries were so large it only took 3 cups. If your berries are small, you might want to use 4 cups)

2/3 cup white granulated sugar

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract

2 cups heavy whipping cream

Combine the 3 cups of blackberries with the sugar and mix to sweeten the berries. (You could use less sugar if your berries are sweet)  Mash 2 cups of the sweetened berries with a potato masher and set the other cup aside.  Mix together the condensed milk and vanilla with a spoon in a separate bowl and set aside.  Whip the heavy cream with a mixer until stiff peaks form.  Fold in the milk and vanilla with a spoon.  Add ice cream mixture to a 2 quart container and swirl in the mashed blackberries with a knife.  (I just use a tupperware bowl with a top but you can use whatever you have)  Fold in the remaining cup of whole blackberries with a spoon.  Freeze at least 6 to 8 hours or until consistency you like.  Let sit a few minutes to soften before dipping.  Makes about 1 1/2 quarts.  Enjoy!

Note:  I see no reason why you couldn’t use frozen berries in this recipe and you can use this with just about any fruit to make no churn ice cream.

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