I’m thinking it’s time to moonlight as an ice cream scooper.
Unless scooping ice cream from your own freezer in your own kitchen into your own bowl at midnight counts as moonlighting.
Back in high school I worked one summer at Bruster’s. Surrounded by ice cream all day, I developed two obsessions: banana pudding ice cream (a recreation I’ll share soon) and chocolate raspberry truffle. That last one is funny because I have never been a big fan of raspberry or blackberry — I’m more of a strawberry or blueberry person — but the flavor stuck with me.
Working around ice cream actually makes you less inclined to eat it in excess. We’d taste a spoonful here and there, usually when a new flavor arrived. My favorite part was making waffle cones; they smelled heavenly but always burned the tips of your fingers. Even after a shift, my clothes would carry the scent of the shop until laundry day. I wouldn’t mind smelling like an ice cream shop right about now — can we make that a thing?
There was also this odd routine: almost every afternoon, a couple would meet in the parking lot during lunch. Maybe it was a real story, or maybe we were just reading too many summer novels — who knows.
The Bruster’s is gone now, and suddenly all I want is blackberry ice cream. Things change.
There’s another real reason I made this ice cream: the color. Look at that vibrant purple — naturally neon and totally irresistible. Who wouldn’t want to scoop bright purple ice cream into a bowl?
Dig in. I give you permission.
Best part: this is no-churn blackberry chip ice cream. No ice cream maker required. That’s a question I get all the time — how to make real, great-tasting ice cream without a machine — and this is the answer.
It’s incredibly creamy, more so than I expected. I hold homemade ice cream to high standards, and this comes close to those top-tier textures. It’s easy to make in minutes, then freeze overnight. Summer, officially made.
No Churn Blackberry Chip Ice Cream
1
quart
30 mins
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Ingredients
- 2 pints blackberries
- 1 tablespoon bourbon, rum, or water
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 1/4 cups cold heavy cream
- 4 ounces dark chocolate, chopped (70% or more)
Instructions
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Place blackberries in a food processor and blend until pureed. Add the tablespoon of liquid (bourbon, rum, or water) to help loosen the puree and blend again. Press the mixture through a fine mesh sieve with the back of a spoon to remove seeds. If you prefer seeds, skip this step.
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Whisk together the sweetened condensed milk, vanilla extract, and blackberry puree until fully combined.
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In the bowl of an electric mixer, beat the cold heavy cream on medium-high until stiff peaks form. Gently fold the whipped cream into the blackberry mixture, folding repeatedly until uniform. Fold in the chopped dark chocolate.
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Pour into a parchment-lined loaf pan or a freezer-safe container. Freeze for at least 6 hours or overnight for best texture. Serve garnished with fresh mint if desired.
Notes
Did you make this recipe?
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Also: big chocolate chunks, because it’s Friday.