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Easy No-Churn Blackberry and Chocolate Chunk Ice Cream
5 from 8 votes

Easy No-Churn Blackberry and Chocolate Chunk Ice Cream

Easy, creamy, No-Churn Blackberry and Chocolate Chunk Ice Cream turns summer blackberries into an amazing dessert.
Prep Time4 hours
Cook Time25 minutes
Total Time4 hours 25 minutes
Servings: 4 servings
Calories: 592kcal


  • 2.5 cups fresh blackberries
  • cup granulated sugar
  • 1 lemon juiced
  • 1.25 cups heavy cream
  • ¾ cup whole milk
  • ½ teaspoon salt
  • 5 large egg yolks*
  • ½ cup dark chocolate chunks - + more for topping


  • Heat a medium saucepan over medium-high heat. Add the blackberries and sugar and bring to a low simmer. Use a wooden spoon to crush the blackberries as they start to soften and release their juices.** Simmer for approximately 5 minutes, stirring frequently to prevent the sugars from burning.
  • To the pot stir in the lemon juice, heavy cream, milk and salt. Bring to a gentle simmer (not a boil!)
  • Have the egg yolks ready and waiting in a medium to large mixing bowl. Carefully whisk 1/3 cup of the warm cream and blackberry mixture in with the egg yolks, whisking constantly to prevent eggs from cooking. Repeat this process, 1/3 cup at a time, until approximately 2 cups of the cream and blackberry mixture have been mixed with the egg yolks. Do not rush this step :) After two cups have been added, whisk in remaining cream and blackberry mixture and stir well.
  • Cover and chill the mixture in the refrigerator for 4 hours to overnight.
  • Once cool, pour the mixture into desired dish- brownie pan, bread pan, etc. and add the chocolate chunks.
  • Transfer to the freezer and, every 30 minutes or so, beat with an electric mixer until fluffy. Repeat this step 3-4 times (approximately 2 hours later), and sprinkle with remaining chocolate chunks and blackberries, if desired.
  • Cover and freeze until solid.


**If you prefer your ice cream without blackberry seeds, strain the mixture before proceeding to step two. ***The first time I made this ice cream (and the ice cream you see in these photos) I did not do the extra steps to beat with an electric mixer (step 6). In both cases the ice cream came out delicious, however, you will get a creamier ice cream if you add the extra step rather than simply freezing.
Recipe inspired by Dessert for Two (amazing dessert blog! check it out!)


Calories: 592kcal | Carbohydrates: 40g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 351mg | Sodium: 354mg | Potassium: 442mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1685IU | Vitamin C: 22.3mg | Calcium: 171mg | Iron: 3.8mg
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