This post is sponsored by Left Field Farms, but all opinions and content are my own. Want to try the best ice cream you’ve ever had? Make this No Churn Ice Cream that tastes like blackberry pie and you’ll have a new favorite ice cream flavor!
I love making my own ice cream, but I don’t have an ice cream maker. I don’t make it often enough to justify buying one, and if I did have one I’d probably never use it because it takes forever to make. That’s why I love this No Churn Ice Cream recipe. Well, and the fact that it tastes like a delicious slice of blackberry pie with a scoop of fresh vanilla on top helps too.
WANT TO MAKE CLASSIC BLACKBERRY COBBLER? CHECK OUT MY RECIPE!
Blackberry Pie No Churn Ice Cream
So to make this recipe, you will need to get Left Field Farms Sweet & Creamy Coffee Creamer. The creamer is thick and delicious and blends well with heavy whipping cream and is the perfect level of sweetness to blend with the blackberries. ALSO they are a proudly non-GMO company, which makes my heart happy. All of their ingredients are just real things that you can pronounce and that’s a rarity in the world anymore, so I’m happy to endorse a company that makes real food with real ingredients. You can snag them at Walmart!
This recipe only uses a handful of ingredients and takes about 8 minutes to whip up before it’s ready for the freezer. That’s my kind of ice cream recipe! No Churn Ice Cream is really the best way to go, in my opinion. I think it makes the ice cream creamier and much more smooth. I made my blackberry pie filling from scratch for this recipe, because that’s just how I like to do things, but if you wanted you could always use pre-made, store bought blackberry pie filling.
WATCH THE VIDEO FOR THIS RECIPE:
I’m actually planning on making some little bowls made from pie crust, sprinkled in cinnamon and sugar to serve this ice cream in. If I’m not feeling as creative when I actually go to make those bowls, I may just cut the pie crust into sticks and sprinkle them in cinnamon and sugar.
- 1 cup of Left Field Farms Sweet & Creamy Coffee Creamer
- 1 cup of heavy whipping cream
- 14 ounce can of sweetened condensed milk
- FOR THE BLACKBERRY MIXTURE:
- 12 oz fresh blackberries
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- ⅛ cup water
- If you do not want to make the blackberry pie mixture from scratch, you can also use 1 cup of canned blackberry pie filling.
- FOR THE BLACKBERRY FILLING (if using canned, skip to the ice cream section):
- In a small sauce pan, heat the blackberries, cinnamon, sugar, and water on medium/high heat and stir often.
- Cook until they've cooked down and have created their own syrup. This should take about 5-7 minutes.
- Remove from heat.
- FOR THE ICE CREAM:
- Pour the creamer and the heavy whipping cream into a large mixing bowl.
- Use an electric mixer to mix until it forms stiff peaks.
- Add in half the can of sweetened condensed milk, and fold it into the mixture.
- Add in the second half, folding it in until you no longer see streaks in the mixture.
- Pour half of the ice cream mixture into a bread pan.
- Top it with half the blackberry mixture. Use a spoon to place dollops of the mixture on top of the ice cream mixture, no need to mix.
- Pour the second half of the ice cream mixture in the bread pan.
- Top the pan with the rest of the blackberry mix.
- Cover the pan with saran wrap or Glad Press n Seal and stick it in the freezer. Be sure to press the plastic wrap against the top of the ice cream mixture to keep ice crystals from forming.
- Freeze for 6-8 hours or overnight before serving.