No-Churn Blackberry Swirl Ice Cream

This blackberry ice cream has swirls of berry mixed through a creamy no-churn vanilla ice cream base.

Add the blackberries to a medium saucepan, sugar, lemon juice, and salt. Cook over low heat while the blackberries begin to release their liquid. Stir occasionally as the berries and liquids come to a simmer.

Once simmering, over low heat, cook the blackberries for around 10 minutes until they begin to break down. Frozen blackberries may need a little longer to reduce some of the excess water.

Push the cooked blackberries through a fine-mesh sieve to collect all the puree and leave behind the seeds.

In a bowl condensed milk and vanilla extract and whisk to combine. Pour in the heavy cream and whisk until soft peaks form.

Spoon half the ice cream mixture into a lined pan. Drizzle over half of the cooled blackberry sauce and use a skewer or knife to swirl it into the ice cream.

Spoon over the remaining cream mixture and finish with the remaining blackberry sauce. Freeze for 7 hours

Super easy and so creamy! See the link for the full recipe.