Salted Honey and Blackberry No-Churn Ice Cream
An easy, perfectly scoopable ice cream to make with your summer blackberry harvest! Salted honey ice cream with a swirl of fruity blackberry puree.
Equipment
- Small saucepan
- Stand mixer or hand mixer
- 5 x 9 loaf pan
- Blender or immersion blender
Ingredients
- 12 oz. Blackberries fresh or frozen (about 2.5 cups)
- 2 c. Heavy whipping cream
- 1 (14-oz.) can Sweetened condensed milk
- ½ tsp. Kosher salt or sea salt
- ¼ c. Honey plus some to drizzle
Instructions
Make the blackberry puree:
- In a small saucepan, bring the blackberries and ¼ cup of water to a simmer over medium heat. Cook for 5-7 minutes until the blackberries have softened.
- Transfer the blackberry mixture to a blender and puree until smooth. (Or, use a handheld immersion blender to puree the mixture in the pot.) Strain the puree through a fine-mesh sieve to remove the seeds. Set aside in the refrigerator to cool.
Make the honey ice cream:
- Pour the whipping cream into the bowl of a stand mixer (or other large bowl). Using a whisk attachment (or a handheld mixer), whip the cream on medium-high speed until it is fully thickened. You’ll know it’s ready when you can pick up some whipped cream on the whisk and it doesn’t fall off or droop.
- Using a rubber spatula, gently fold in the ¼ cup of honey, salt, and sweetened condensed milk until all of the ingredients are fully incorporated.
- Pour 1/3 of the cream mixture into a 5 x 9 loaf pan. Pour 1/3 of the blackberry puree on top, then drizzle some honey. Use a knife or spoon to lightly swirl the puree into the whipped cream mixture. Repeat two more times (cream, puree, honey), ending with a swirl of puree and honey on the top.
- Place the pan in the freezer for at least 6 hours or overnight, until the ice cream has fully frozen. Enjoy!
TIPS
- Use fresh or frozen blackberries for the puree.
- No blackberries? Substitute raspberries, strawberries, blueberries, or any other slightly tart berry.
- Don't sweeten the berry puree - the honey ice cream is sweet enough. If the puree is too sweet, you don't taste the fruit as well.
