Enjoy the fresh fruits of the summer with this easy blackberry and vanilla swirl ice cream. You’re just 4 ingredients away from ice cream deliciousness!
Author:Claire of The Simple, Sweet Life
Prep Time:8 hours
Total Time:8 hours
Yield:3 pints 1x
2 cups heavy whipping cream, cold
1 (14oz) can of sweetened condensed milk
1 tsp. vanilla extract
12 oz fresh blackberries
In the bowl of a stand mixer, whisk the heavy whipping cream on high until it holds stiff peaks. Add the sweetened condensed milk and continue beating until the mixture holds stiff peaks again. On low, whisk in the vanilla extract until just combined.
In a blender, puree the berries. If you’d prefer not to have the seeds and pulp, now would be the time to strain them out (I left them in for mine).
Pour half the cream/condensed milk mixture into a bowl, and gently fold in about 1/2-3/4 cup of the blackberry puree.
Layer the vanilla and blackberry ice cream in a large, wax paper lined loaf pan. Spoon some or all of the leftover blackberry puree on top, and gently swirl the ice cream with a butter knife.
Cover and allow to freeze overnight (or at least 7-8 hours) before serving.