This blackberry ice cream is a simple no-churn recipe made with fresh blackberries, natural flavoring, and plenty of mini chocolate chips. It’s silky and creamy—almost like soft serve—with bright blackberry swirls and a pleasant chocolate crunch. Perfect for warm afternoons and easy to make at home without an ice cream machine.
Why You’ll Love This Recipe
If you enjoy berry-and-chocolate combinations, this blackberry chip ice cream is a close cousin to the classic black raspberry chocolate chip. Blackberries are easier to find year-round, and they give this ice cream a fresh floral sweetness and attractive natural color. The recipe is entirely no-churn, so you get homemade ice cream texture without any special equipment.
- No ice cream maker: The base is made with sweetened condensed milk and whipped heavy cream—no churning required.
- Rich flavor & texture: A reduced blackberry puree is swirled through the base for concentrated berry flavor and color, while mini dark chocolate chips add a delicate crunch.
- Beautiful natural color: The shade will vary depending on the berries you use, so every batch looks a bit different and naturally vibrant.
Churn vs No-Churn Ice Cream
Traditional churned ice cream is made from a custard base that usually contains egg yolks, milk, cream and sugar. The custard is slowly churned in an ice cream machine to incorporate air and prevent large ice crystals, producing a dense, scoopable texture.
No-churn ice cream skips the custard and the machine. Instead, sweetened condensed milk provides sweetness and structure while whipped heavy cream adds volume and creaminess. Folding the whipped cream into the condensed milk base traps air and creates a smooth, soft texture similar to churned ice cream.
Ingredients
- 24 oz blackberries (fresh or frozen)
- ½ cup granulated sugar (about 100 g)
- 2¼ cups heavy whipping cream (about 540 ml)
- 1 can sweetened condensed milk (14 oz)
- 1 tablespoon vanilla paste or extract
- ½ cup miniature chocolate chips plus extra for garnish (about 89 g)
See the instructions below for how these ingredients come together in the no-churn base and blackberry swirl.
Substitutions
If you prefer the classic black raspberry flavor, swap blackberries for black raspberries. You can also use frozen fruit if fresh is not available—thaw before pureeing. For dairy-free options, replace heavy cream and sweetened condensed milk with suitable plant-based alternatives that whip and sweeten similarly, but note texture and flavor will differ.
How to Make This Recipe
One: Puree the blackberries in a food processor or blender until smooth. Press the puree through a fine-mesh sieve to remove seeds, collecting the smooth juice and pulp.
Two: Combine the strained blackberry puree with the granulated sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture reduces by about half and becomes thick and syrupy—roughly 10–15 minutes. Remove from heat and cool to room temperature.
Three: In a large bowl, whisk together the sweetened condensed milk and vanilla. Stir in about ⅔ cup of the cooled blackberry syrup to build the berry flavor into the base.
Four: Chill your mixing bowl and whisk for about 15 minutes, then whip the heavy cream to stiff peaks. Gently fold about half of the whipped cream into the condensed milk mixture to loosen it, then fold in the remaining cream until fully combined.
Five: Fold in the miniature chocolate chips, distributing them evenly without overworking the mixture.
Six: Pour half of the ice cream into a metal loaf pan and drizzle half of the remaining blackberry syrup over the top. Use a butter knife or chopstick to create swirls. Add the remaining ice cream, drizzle the rest of the syrup, swirl again, and sprinkle extra mini chocolate chips and berries on top.
Seven: Cover the pan tightly with plastic wrap (and a layer of foil if you like) and freeze for at least 6 hours, or until firm.
Eight: When ready to serve, let the pan sit at room temperature for 10–15 minutes for easier scooping. Top with extra blackberries and chocolate chips if desired.
Expert Tips
- Freeze the mixer bowl and whisk for 15 minutes before whipping the cream to help it reach stiff peaks quickly.
- Fold whipped cream gently to preserve air and ensure a light, creamy texture.
- Use a butter knife or chopstick to swirl the blackberry puree for defined ribbons of fruit throughout the ice cream.
- Allow the ice cream to fully freeze (at least 6 hours) for the best scoopable texture.
Recipe FAQs
Icy texture often comes from deflated whipped cream or long storage. Be careful when folding the cream so it retains air. If the ice cream becomes icy in storage, let it sit at room temperature for 10 minutes before scooping to soften.
Churned ice cream uses a cooked custard base and an ice cream machine to incorporate air; no-churn uses sweetened condensed milk and whipped cream to mimic that texture without churning.
Blackberries vary in ripeness and pigment, so the resulting puree and ice cream hue can shift between batches. The flavor remains blackberry-forward even when shades differ.
Storage
Store the ice cream in a metal loaf pan tightly covered with plastic wrap, or transfer it to an airtight container or reusable ice cream container. Properly sealed, it will keep well for 2–3 weeks. If frozen very hard, allow 10–15 minutes at room temperature before serving.
More No-Bake Recipes
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Biscoff Truffles -
Cherry Almond Tiramisu -
Edible Peanut Butter Cookie Dough -
Raspberry Brigadeiros
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Recipe
Homemade Blackberry Ice Cream with Chocolate Chips (No-Churn)
Servings: 10 | Prep time: 30 mins | Freeze time: 6 hrs
Ingredients
- 24 oz blackberries (fresh or frozen)
- ½ cup granulated sugar (100 g)
- 2¼ cups heavy whipping cream (540 ml)
- 1 can sweetened condensed milk (14 oz)
- 1 tablespoon vanilla paste or extract
- ½ cup miniature chocolate chips plus extra for garnish (89 g)
Instructions
- Puree the blackberries and strain through a fine-mesh sieve to remove seeds.
- Combine the puree and sugar in a saucepan. Simmer over medium heat until reduced by half and thickened into a syrup—about 10–15 minutes. Cool to room temperature.
- Chill the mixing bowl and whisk, then whip the heavy cream to stiff peaks.
- In a large bowl, stir together the sweetened condensed milk, vanilla, and ⅔ cup of the blackberry syrup.
- Fold in the whipped cream in two additions, keeping the mixture light and airy. Fold in the mini chocolate chips.
- Layer half the ice cream in a loaf pan, drizzle half the remaining blackberry syrup, and swirl. Repeat with the remaining ice cream and syrup. Top with extra chips and berries.
- Cover tightly and freeze for at least 6 hours, or until firm. Let sit 10–15 minutes at room temperature before scooping if very firm.
Notes
- Store in a tightly sealed container or covered loaf pan for up to two weeks for best flavor and texture.
- If ice cream is too hard, let it soften at room temperature for 10–15 minutes before serving.
- Use a butter knife or chopstick to create attractive swirls with the blackberry syrup.