Description
A homemade recipe for blackberry cheesecake ice cream – made without an ice cream machine. This berry swirled, no churn ice cream is a sweet and creamy summer favorite. Naturally gluten-free.
Ingredients
For the ice cream base:
- 3/4 cup (6oz) block cream cheese, softened to room-temperature
- 2 cups (480ml) heavy cream, very cold
- 1 (14oz) can sweetened condensed milk
- 1/2 tsp Kosher Salt (such as Diamond Crystal)
- 2 tsp vanilla bean paste
- zest of one lemon
For the blackberry swirl:
- 2 pints blackberries
- 1/4 cup granulated sugar
- 1-2 tsp fresh lemon juice, to taste
Instructions
- Prep: place a 9x13x5” loaf pan (or similar container) in the freezer.
- Make the blackberry swirl: Preheat the oven to 375℉. Line a rimmed sheet pan with parchment paper. Set aside.
- Add the blackberries, sugar, and lemon juice to a medium mixing bowl, and toss to combine. Arrange in an even layer on the sheet pan.
- Bake for about 20 minutes until fragrant and syrupy. Remove from the oven and let cool on the pan for about 10 minutes. Transfer to a bowl (including juices), and let cool to room-temp.
- Add the berries to a food processor or blender, and pulse or blend a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout. This can also be done by hand, mashing with the back of a large fork.
- Please in the fridge to thoroughly chill.
- Make the ice cream base: In the bowl of a stand mixer fitted with the whisk attachment, starting on low speed and gradually speeding up to medium, whisk the cream until stiff peaks form, about 4-5 minutes. Transfer to another bowl, and set aside.
- Add the softened cream cheese, sweetened condensed milk, and salt to the mixer bowl and beat until smooth, light, and creamy, about 2 minutes.
- Switch to a spatula, and gently fold in whipped cream, until combined. Be careful not to deflate the mixture.
- Stir in the vanilla and lemon zest.
- Spoon/spread the mixture into your chilled container/pan. Cover with plastic wrap, and place in the freezer until mostly set, about 1.5 to 2 hours.
- Swirl in the cooled blackberries, and return to the freezer, freezing until solid, another 4-6 hours. Enjoy!!
- Alternatively, you can swirl in the berry mixture before the initial freeze, but your swirls may not be as distinct.
