5 Ingredients or Fewer
No-Cook Blackberry-Lemon Ice Cream
Popular on Food52
50 Reviews
Peg
May 22, 2017
I prepared the recipe exactly as written and it was delicious! I could hardly stop "tasting" as the ice cream maker did it's job ;) Straining the mixture through a sieve took just a few extra minutes. I added the lemon zest after straining. A big hit after dinner last night! Will definitely make this easy recipe again. Manufacturer of the ice cream maker recommends all ingredients be cold when mixing; this seems to be a factor of success for me.
KatieHighland
May 12, 2017
This sounds great and easy. Just one question: no mixing necessary before adding all the ingredients into the ice cream maker??
FS
May 11, 2017
This sounds like a great recipe which I will probably never use because I don't have an ice cream maker, nor do I have room in the freezer for anything needing to be frozen. However, I don't understand the final instruction to make the ice cream extra hard. While some may like their ice cream rock hard (my poor teeth!!), wouldn't the taste be better if the texture were a little soft?
judy
June 11, 2016
I have been trying no churn recipes lately. Using full whipping cream. I no longer have a ice cream maker. The basic recipe is 2 Cups whipping cream to 1 can SCM. Whip the cream. fold ingredients of choice up to about 1/2 C + spices into the SCM then fold Whipped cream into the SCM in about 1/3rds. Put in freezer safe container. Freeze for 4-8 hours, or over night. I also add about an 1/8th tsp or a little more of xanthan gum. Helps keep the crystals down and smoothes out the mouth feel even more. I don't have to keep a ice cream freezer cylinder in the fridge at al times this way. Just plan a bit ahead. Thanks for the recipe.
Kathi
May 11, 2017
Thank you so much for your comment Judy. I have never owned an ice cream machine or churn and I really would like to make some of this and now with your comment I can. Thanks again - Kathi
Rachel
August 19, 2015
This really didn't work for me! Maybe I added a little too much berry puree, but it came out super duper icy. I also really disliked the taste of the condensed milk, it gave the whole thing a flat chalky flavor.
I tried to rescue it by melting it down again, adding more heavy cream and a touch of corn syrup, then re-churning, hoping that the syrup and fat would help keep it creamy, but no dice. It is better than before but still very icy and has a strange texture almost like shaved snow.
Not sure what I did wrong, since everyone else seemed to have such good results!
I tried to rescue it by melting it down again, adding more heavy cream and a touch of corn syrup, then re-churning, hoping that the syrup and fat would help keep it creamy, but no dice. It is better than before but still very icy and has a strange texture almost like shaved snow.
Not sure what I did wrong, since everyone else seemed to have such good results!
Gloria B.
July 17, 2015
Hi Holly,
Made 2 quarts using blueberries, raspberries and one peach. It came out outstanding. My mother-in-law says its the best ice cream she has ever had. Thank you so much for the recipe.
Made 2 quarts using blueberries, raspberries and one peach. It came out outstanding. My mother-in-law says its the best ice cream she has ever had. Thank you so much for the recipe.
amy A.
July 15, 2015
Do you think you could substitute coconut cream for the condensed milk?
Posie (.
July 15, 2015
I have not tried this but I suspect you easily could. I would recommend skipping the half-and-half altogether and using 3 cans of coconut milk in place of the half-and-half and condensed milk. You'll also need to add in some sweetener as well.
Robb
June 30, 2015
I made this using mangos and it was wonderful. I used 2 cups heavy cream and one cup half & half. I bought the sweetened condensed milk at Aldis it's less than half of what you pay anywhere else.
ruthy
June 25, 2015
I added blueberries to the blackberries when I discovered that I didn't have enough blackberries (my puree came up short). But I really like the way it turned out.
Eva
June 25, 2015
I made a blueberry version of this ice cream, using two bags of thawed (previously frozen) blueberries. I added extra lemon juice to taste, and the results were really nice. Not *quite* as creamy as a cooked and chilled ice cream or custard base -- but good results for the simplicity.
ruthy
June 15, 2015
It's incredibly easy and deliciously addictive! I can't wait to share this with my friends.
ruthy
June 13, 2015
So I finally got around to making this and it's in the freezer. I think it's going to be fantastic! I was licking the spatula and it tasted pretty good! I am so excited to taste the frozen product!
Ann
June 13, 2015
Not sure if I added too much lemon zest but my ice cream had a dominant lemon flavor. I love lemon, but I was disappointed. Even after using 2 pints of berries (and spending a lot of time removing the seeds), there was really no blackberry taste at all. May try again using another berry. Also, I think the mixture should be refrigerated before heading to the ice cream maker. It just sets up better when doing so.
Robb
June 30, 2015
I had the same issue with the blackberries 'no flavor' and seemed like I was throwing a lot it with the seeds. Would not them again.
MissP2u
June 8, 2021
I have found with berries especially that the higher quality gives me the best ice cream flavor. I live in a town that literally has blackberry bushes on the edges of most parks and playgrounds. For awhile I live on a 1acre parcel lined with berry bushes. Every 2 years is a peak season. Of course, these wild berry bushes make the best ice cream.
Organic farmers market would be my second choice.
Organic farmers market would be my second choice.
Ann
June 8, 2015
Could you give me some idea of how many pints of blackberries it takes to yield 2 cups of purée. Thanks.
Melissa M.
June 8, 2015
I used almost 36 ounces of blackberries, so two pints. It's in the ice cream maker right now. :)
Melissa M.
June 8, 2015
It turned out really well. Mine is darker in color than the above picture, but it is creamy with hints of citrus. Really delicious! I'll definitely make it again, maybe using strawberries next time.
Melissa M.
June 8, 2015
Well, the ice cream certainly made me happy, so thank you for the recipe! Oh, and I would definitely recommend straining out the seeds.
C. B.
June 7, 2015
Could this mixture just be frozen, then use in an ice shaver?
Posie (.
June 7, 2015
Hm. I imagine so! If you do that, try using this adaptation (which is what you'd do if you didn't have an ice cream maker): Instead of the 3 cups of half-and-half, use 2 cups of heavy cream. Whip the cream until you have stiff peaks, then fold in the rest of the ingredients. Pour into a 9"x5" loaf pan, or a 2-quart container, and freeze until it's firm -- or in your case, use an ice shaver.
donnadesmarais
June 2, 2015
Very light blackberry flavor; next time I'd add some cassis.
Posie (.
June 2, 2015
Love that idea! I'll have to try it. Using very ripe blackberries definitely helps to amp up the fruit flavor also.
Austin
June 1, 2015
Does the lemon juice not make the half-and-half curdle?
Posie (.
June 1, 2015
It actually doesn't, fortunately! Generally, it takes awhile for lemon to make dairy curdle if the ingredients are cold -- if they're hot, it happens very quickly. So make sure to start with chilled half-and-half, and you should be fine.
ruthy
May 31, 2015
So is the first step the one for those without an ice cream maker?
Posie (.
May 31, 2015
Ruthy -- if you don't have an ice cream maker, here's how to adapt it: Instead of the 3 cups of half-and-half, use 2 cups of heavy cream. Whip the cream until you have stiff peaks, then fold in the rest of the ingredients. Pour into a 9"x5" loaf pan, or a 2-quart container, and freeze until it's firm!
See what other Food52ers are saying.