Ingredients
Scale
- 24 ounces fresh blackberries
- ½ teaspoon lemon juice
- ½ cup sugar
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Make Blackberry Puree: Blend blackberries until smooth and strain through a fine-mesh sieve to remove seeds, yielding about 2 cups of puree.
- Cook Blackberry Jam: In a saucepan, combine blackberry puree with lemon juice and sugar. Heat over medium-high until reduced by half (about 5 minutes), then chill the mixture for at least 2 hours.
- Whip Cream: In a large bowl, whip heavy cream until stiff peaks form. Gradually mix in chilled condensed milk and vanilla extract until thickened.
- Combine Mixtures: Gently mix cooled blackberry jam into a portion of whipped cream, then fold back into the remaining whipped cream to create swirls.
- Freeze: Transfer the mixture to a freezer-safe container and freeze for at least 6 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 290
- Sugar: 26g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg