Blackberry Ice Cream - No Churn

By The Southern Lady Cooks

Ingredients

3 cups fresh blackberries (My blackberries were so large it only took 3 cups. If your berries are small, you might want to use 4 cups)
2/3 cup white granulated sugar
1 (14 ounccan sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy whipping cream

Prep Time20mins
Servings1

Instructions

Combine the 3 cups of blackberries with the sugar and mix to sweeten the berries. (You could use less sugar if your berries are sweeMash 2 cups of the sweetened berries with a potato masher and set the other cup aside. Mix together the condensed milk and vanilla with a spoon in a separate bowl and set aside.

Whip the heavy cream with a mixer until stiff peaks form. Fold in the milk and vanilla with a spoon. Add ice cream mixture to a loaf pan or 2 quart container and swirl in the mashed blackberries with a knife. Fold in the remaining cup of whole blackberries with a spoon.

Freeze at least 6 to 8 hours or until consistency you like. Let sit a few minutes to soften before dipping. Makes about 1 1/2 quarts.