5 Ingredients or Fewer

No-Cook Blackberry-Lemon Ice Cream

Photo by Posie Harwood
Author Notes

A very simple ice cream (from the can of Eagle Brand sweetened condensed milk) that showcases summer fruit. Creamy and rich with sweetened condensed milk, tart and bright with lemon juice, it's the perfect summer dessert. —Posie (Harwood) Brien

  • Makes 2 quarts
  • 2 cups puréed blackberries
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 3 cups half-and-half
  • 14 ounces sweetened condensed milk
In This Recipe
  1. Add all your ingredients to a large bowl. If you want the ice cream to be extra smooth, strain the mixture through a sieve to remove the blackberry seeds (I don't always do this, but it makes the texture nicer).
  2. Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.