Sometimes preparing a custard, letting it chill, pulling out the ice cream machine, and then letting it all freeze up is a serious process that I just don’t have time for – especially when my ice cream cravings are in summertime overdrive.
So instead, I have been whipping up batches of no churn ice cream, because it is super quick and easy to whip up. Like I’m talking all you need in 15-20 minutes max to whip up a couple pints, a few hours of freeze time, and boom! you can whip this up in the morning before work and be enjoying it that evening…. this has been the story of my life lately.
My favourite way to do it, is to whip up a big batch of vanilla base, split it into two or three bowls and then make a few different flavours. I will be sharing a couple more of my fav’s in the next couple of weeks, but for now, here is one that will for sure be on repeat all summer long. Blackberry Cardamom Cheesecake Ripple. Oh yeah baby…
Side note – if you aren’t a blackberry fan, this recipe works great with any summer berry. I have made it with blueberries, raspberries, strawberries… you choose!
And happy summer ice cream making!
KP xoxo
No Churn Blackberry Cheesecake Ice Cream
Makes 2 pints
Things you need…
Ice Cream Base
4 oz cream cheese, softened
2 cups heavy whipping cream
1 can sweetened condensed milk
1 tsp lemon zest
2 tsp pure vanilla extract
Pinch of salt
Blackberry Cardamom Jam Ripple
2 cups blackberries
⅓ cup Granulated sugar
1 tsp lemon zest
½ tbsp cornstartch
1 tbsp of cold water
½ – 1 tsp cardamom (depending on how strong you like)
How to make…
Blackberry Cardamom Jam
Prepare blackberry cardamom jam. Add blackberries, sugar and lemon zest to a sauce pan and cook over medium heat until black berries are broken down – about 10 minutes.
Mix together cornstartch with cold water. Pour into the pot with the blackberries and stir to combine. Cook until thickened – about 3-4minutes. Remove from heat and stir in cardamom. Set aside to cool completely to room temperature.
In a large bowl, beat together softened cream cheese and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla and salt until combined.
In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.
Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Spread a layer of cooled blackberry jam on top and use a spoon to marble it slightly. Pour another ¼ of the vanilla ice cream base on top and top with another layer of jam. Repeat this process until you have layered all of the ice cream.
Cover with plastic wrap and freeze for at least 6 hours.
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