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5 from 3 votes

Blackberry Crush No-churn Ice Cream

Blackberry Crush No-Churn Ice Cream


  • Blackberry Crush No-churn Ice Cream
  • yield: 1 standard size loaf pan full
  • 1 14 ounce can sweetened condensed milk
  • 2 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 cup blackberry bourbon crush


  • In a medium bowl, stir condensed milk and vanilla. Set aside.
  • In a large bowl, pour whipping cream. Beat with an electric mixer until stiff peaks form.
  • Soften the milk mixture by adding a blob of whipped cream. Stir it in.
  • Gradually fold milk mixture into whipped cream. Keep folding until it's almost mixed but a few billows of whipped cream remain.
  • Starting with whipped cream mixture, alternate layers with blackberry crush. End with a few tablespoons of blackberry crush on the top. Gently swirl it in.
  • Place plastic wrap directly on the surface to prevent ice crystal formation.
  • Place in freezer for at least 6 hours or until firm.
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