When Oregon Berries asked if I’d be interested in making a no-bake blackberry recipe this month, the first thing I thought was – ice cream! It’s been a very long time since we’ve had any around here that didn’t come from the store, but knew we still had our ancient maker out in the garage.
My daughter and I hit our local farmers market last weekend and picked up some of these beauties from RJ Farms. I still can’t get over how enormous the blackberries are this year!
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It wasn’t until I gathered the ingredients and brought the ice cream maker into the house that I realized I literally hadn’t made ice cream in forever. As in, ever. I remember mixing it up the couple of times it was made in our house, but I wasn’t the one who did the dirty work.
I had some general knowledge of how ice cream is made. I know there’s ice and salt involved, and our machine is electric. That’s about it. Of course, when I pulled the thing out of the box there were no instructions. An internet search turned up the manual for a newer model, which I printed, since I’m sure it would be difficult to upload that stone tablet ours must have be on.
I made the ice cream soup in the blender, then poured that into the canister. My machine went together similarly enough to the one I found instructions for, so I was able to assemble it. After that I spent a while slinging crushed ice and rock salt all over my kitchen until the thing seemed full enough. On a side note, I think I may also have some hearing loss because that machine is crazy loud.
If you're wondering why it's sitting inside a lobster pot, there are no outlets anywhere near my sink, and there's a drain hole for the melted ice. Exactly none came out, but the pot would have caught it if it had.
After a deafening 40ish minutes of churning, I opened the canister and found the most beautiful color of ice cream I’ve ever seen.
Luckily, it tastes as good as it looks. I could have eaten the whole container by myself. Why did I tell my family I was making this?
There are a couple of things you should know about this recipe. I did not remove any of the blackberry seeds. We’re the family that leaves the peels on potatoes, buys the grainiest bread we can find, and usually chooses jam over jelly, so we like it that way. If you don’t, puree the blackberries on their own and strain them before adding the other ingredients.
Also, this is not super mint-forward. I didn’t want it to overpower the blackberries, but instead have a subtle flavor. I tasted the soup before I churned it and almost added more, but I’m glad I didn’t. I think the mint showed itself a little more after everything was frozen.
Blackberry Mint Ice Cream
- 3 cups half and half
- 1 can (14 oz) sweetened condensed milk
- 2 pints blackberries (fresh, frozen, or a mixture of both)
- ½ cup mint leaves, chopped
Puree the berries and mint in the blender. Add a cup of the half and half if it needs some liquid in order to blend properly. Add the remaining half and half and the condensed milk. Freeze, following your ice cream maker’s instructions.