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No-Churn Blackberry Chocolate Ice cream

No Churn Blackberry Chocolate Chip Ice Cream

Make your summer days special with this No-Churn Blackberry Chocolate Chip Ice Cream. It has no eggs, so it is great for kids and grown-ups having egg allergies.
Course Dessert
Cuisine American, Baby Food, Grown-Ups, Kids, Toddler Food
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Author Deepika Haldankar

You Need:

  • 1 pint Heavy Whipping Cream
  • 1 (can) (14oz) Sweetened Condensed Milk
  • 2 cups Blackberries (1-1/2 cup for puree + 1/2 cup for garnishing and layering
  • 1/2 cup Chocolate Chips
  • 2 tsp Vanilla Extract
  • 1/2 tsp Coconut Oil

How To Make It:

  1. Start by washing and pureeing 1 1/2 cup blackberries. (You can strain the puree if you wish. I didn't do it in this recipe). Keep it aside
  2. Smash 1/2 cup blackberries with a fork. Keep it aside.
  3. In a medium bowl, add sweetened condensed milk and vanilla extract. Mix and fold these together gently.
  4. In a large mixing bowl, add heavy whipping cream and whisk till it forms soft peaks.
  5. Now gently fold the condensed milk mixture into the whipped cream. At this point add coconut oil (optional). This is your ice cream batter. It's time to layer.

  6. In a loaf pan or any ice cream pan, spread the first layer of ice cream batter. Then add blackberry puree, follow that with smashed blackberries. With a fork, make swirls. Top these with chocolate chips. Continue doing this till everything is in the ice cream pan. You will get approximately 3 layers.
  7. Cover it with a plastic wrap, and freeze it until set. Your ice cream is ready to enjoy.