This No Churn Blackberry Chocolate Chunk Ice Cream is a great summer dessert, with a smooth creamy base that is loaded with blackberry flavor and chunks of chocolate, it makes the perfect treat on a hot day.
Nothing says summer to me more then ice cream. With its cool sweet creamy base and multitude of flavors, its the perfect treat on a hot day. Now I know its easy to just go to the store and pick up a container of your favorite flavor, but I must say there is nothing like making your own. I have been making ice cream from scratch for years, mostly egg based ice creams, but recently I have been making No Churn Ice Creams. They are easy to make and the flavors are endless. Some of my favorites are my No Churn Roasted Strawberry Cheesecake Ice Cream or my No Churn Blueberry Lemon Curd Ice Cream.
Now Since I had a bumper crop of blackberries this year, I thought why not add them to a No Churn Ice Cream base. With the addition of chocolate chunks it was a delicious treat that everyone loved.
How To Make No Churn Blackberry Chocolate Chunk Ice Cream
Rinse and drain your blackberries and place them in a large pot along with the granulated sugar and cook at medium heat until berries start to break down.
Once berries have broken down, strain them into a bowl using a sieve. Discard solids and return all but 1/4 cup of liquids to pot and continue to cook over medium heat.
Add the corn starch to remaining 1/4 cup of liquid and whisk together to form a slurry. Pour the slurry into the pot and continue to cook, stirring occasionally until it starts to thicken slightly. Remove from heat and allow to cool completely.
Once your blackberry syrup has cooled you can prepare your ice cream base. Pour the heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Add the vanilla extract then whisk starting on medium and making your way to high until stiff peaks form.
Pour sweetened condense milk into a separate large mixing bowl. Fold the whipped cream into the sweetened condensed milk being careful not to over mix.
Layer the bottom of a 9” x 5” loaf pan with your ice cream base. Drizzle the top with your cooled blackberry syrup and top with chopped bittersweet chocolate chunks.
Add the remaining ice cream base on top and spread to cover bottom layer. Once again top with blackberry syrup and chocolate chunks.
Using a skewer or a knife swirl the ice cream from one side of the loaf pan to the other. You are looking to just swirl the ingredients not mix them. Top with extra chocolate and some fresh blackberries.
Cover with plastic wrap and place in the freezer for 6 to 8 hours or even better, overnight. Remove from the freezer and let sit on the counter for 5 to 8 minutes to soften slightly before serving.
No Churn Blackberry Chocolate Chunk Ice Cream
Ingredients:
- 2 Cups fresh or frozen blackberries
- 2 Tablespoons granulated sugar
- 2 Teaspoons cornstarch
- 2 Cups heavy whipping cream
- 2 Teaspoons pure vanilla extract
- 1 Can ( 14 oz ) sweetened condensed milk
- 1/2 Cup bittersweet chocolate chopped
Instructions:
For The Blackberry Syrup:
- Add blackberries and granulated sugar to a small saucepan. Place over medium heat and cook until berries start to break down. Strain berries by pouring them into a large bowl through a sieve. Using a rubber spatula press down on the berries to remove all the liquids then dispose of the solids. Return all but 1/4 cup of liquids to the pot and continue cooking over medium heat. To the remaining 1/4 cup add the cornstarch and whisk to form a slurry. Pour slurry into the pot with the berry juices and stir to combine. Continue to cook over medium heat stirring occasionally until mixture starts to thicken. Remove from heat and allow to cool completely.
- Add heavy whipping cream and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment and whip until stiff peaks form.
- Add the sweetened condensed milk to a separate large mixing bowl. Gently fold in the whipped cream, being careful not to over mix.
- Add a layer of ice cream base to the bottom of a 9” x 5” loaf pan and spread to cover the bottom. Drizzle the top with 2 to 3 tablespoons of cooled blackberry syrup then top with 1/2 of the chopped chocolate. Repeat with the remaining ice cream base, spreading it out so that the bottom layer is completely covered. Top with another 2 to 3 tablespoons of blackberry syrup ( freeze any blackberry syrup that is left over for another time ) and top with the remaining chopped chocolate.
- Swirl the ingredients together using a skewer or knife ( you don’t want to mix the ingredients together just swirl them together ). Sprinkle the top with some chopped chocolate and some fresh blackberries, cover with plastic wrap and place in the freezer for 6 to 8 hours or even better overnight. Remove from freezer and allow to sit on the counter for 5 to 8 minutes to soften slightly before serving.
- Enjoy.
