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.
2cupsBlackberries(1-1/2 cup for puree + 1/2 cup for garnishing and layering
1/2 cupChocolate Chips
2tsp Vanilla Extract
1/2 tspCoconut Oil
How To Make It:
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
Smash 1/2 cup blackberries with a fork. Keep it aside.
In a medium bowl, add sweetened condensed milk and vanilla extract. Mix and fold these together gently.
In a large mixing bowl, add heavy whipping cream and whisk till it forms soft peaks.
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.
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.
Cover it with a plastic wrap, and freeze it until set. Your ice cream is ready to enjoy.