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–+ servings
No Churn Ice Cream

Blackberry Pie Ice Cream

This Blackberry Pie Ice Cream is going to be your new favorite flavor of ice cream! It's a super simple no-churn ice cream recipe you will make again and again!
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Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Blackberry Pie Ice Cream
Servings: 6
Calories: 406kcal
Author: Down Redbud Drive

Video

Ingredients

FOR THE ICE CREAM BASE:

  • 1 cup Left Field Farms Sweet & Creamy Coffee Creamer
  • 1 cup heavy whipping cream
  • 14 ounce sweetened condensed milk

FOR THE BLACKBERRY MIXTURE:

  • 12 oz fresh blackberries NOTE: If you do not want to make the blackberry pie mixture from scratch you can also use 1 cup of canned blackberry pie filling to replace this entire section.
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1/8 cup water

Instructions

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.

Notes

  1. If you don't want to make the blackberry pie filling from scratch, you can buy a can of pre-made.
  2. Make sure the saran wrap or Glad Press n Seal is fully touching the top of the ice cream mixture before freezing to keep it from being freezer burnt.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 47g | Protein: 7g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 96mg | Potassium: 376mg | Fiber: 3g | Sugar: 45g | Vitamin A: 882IU | Vitamin C: 14mg | Calcium: 234mg | Iron: 1mg
Have you tried this?Let us know how it went!