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No-churn blackberry and cinnamon ripple ice cream recipe

No-churn blackberry and cinnamon ripple ice cream recipe

54 ratings

A fuss-free, easy-to-make summer dessert that's a great option for you cooling off on a hot day. Plump, seasonal summer blueberries make for a great addition to this no-churn ice cream, marbled through with sweet vanilla flavours. See method

  • Serves 8
  • 20 mins plus chilling and 4½ hrs freezing
  • 221 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 2 x 150g packs fresh blackberries
  • 1½ tbsp clear honey
  • 300ml whipping cream
  • 175g light condensed milk (from a 405g tin)
  • ¾ tsp ground cinnamon
  • 1 tsp vanilla extract​

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    9g 47%
  • Sugars

    18g 20%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 18.3g Protein 3.1g Fibre 0.2g


  1. Put the blackberries and honey in a saucepan over a medium heat and bring to the boil. Simmer for 6-7 mins, stirring occasionally, until the berries have broken down. Blitz in a blender until smooth, set aside to cool, then chill for at least 30 mins or up to 48 hrs.

  2. Mix the cream, condensed milk, cinnamon and vanilla in a large mixing bowl. Whisk for a few mins until thickened and holding ‘ribbons’ on the surface when the whisk is lifted up. Transfer to a shallow, 1ltr freezer-proof container with a lid.

  3. Swirl the blackberry purée through with a spoon, being careful to keep a distinct ripple. Cover and freeze for at least 4 hrs (or up to 1 month). Allow to soften in the fridge for 10 mins before scooping into ice cream cones or serving in bowls with extra fresh blackberries.

Cook's tip: Try with frozen raspberries, strawberries, blueberries or mixed summer berries.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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