No-churn blackberry and cinnamon ripple ice cream recipe

blackberry recipes Sep 28, 2022
  • Serves 8
  • 20 mins plus chilling and 4½ hrs freezing
  • 221 calories/serving


  • 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​


  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.


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