No Churn Blackberry Ice Cream

It's still so hot that you don't want to turn on the oven, but that doesn't mean you can't still enjoy dessert! This No Churn Blackberry Ice Cream is sweet and creamy with tangy blackberry jam swirled throughout. It's a delicious way to cool down in this heat!

This ice cream is so easy to make and no ice cream maker is needed. It comes together quickly and chills for at least 8 hours or overnight for that perfect creamy texture.

• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.

Place a large bowl in the freezer to chill. Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.

Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form. Gently fold in the sweetened condensed milk mixture just until combined.

Carefully add a thin layer of ice cream to a 9" x 5" pan. Spread evenly with an offset spatula. Top with dollops of blackberry jam and use a toothpick to swirl it around. Top with more ice cream. Repeat this process of ice cream and swirled jam until you have used all of the ice cream and jam up.

Top the pan with plastic wrap, making sure the plastic wrap touches it directly. Freeze for at least 8 hours, preferably overnight. Enjoy!

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