No-churn blackberry and cinnamon ripple ice cream recipe
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
- 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
of the reference intake
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.
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.
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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