No-churn blackberry and cinnamon ripple ice cream recipe

• Serves 8
• 20 mins plus chilling and 4½ hrs freezing
• 221 calories/serving

Ingredients

• 2 x 150g packs of 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​

Method

1. Put the blackberries and honey in a saucepan over medium heat and bring to a boil.
2. Simmer for 6-7 mins, occasionally stirring, until the berries have broken down.
3. Blitz in a blender until smooth, set aside to cool, then chill for at least 30 mins or up to 48 hrs.
4. Mix the cream, condensed milk, cinnamon, and vanilla in a large bowl.
5. Whisk for a few mins until thickened and holding 'ribbons' on the surface when the whisk is lifted.
6. Transfer to a shallow, 1ltr freezer-proof container with a lid.
7. Swirl the blackberry purée through with a spoon, carefully keeping a distinct ripple.
8. Cover and freeze for at least 4 hrs (or up to 1 month).
9. Allow softening 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.