No-Cook Blackberry-Lemon Ice Cream

If you have approximately 45 minutes to spend in the kitchen, No-Cook Blackberry-Lemon Ice Cream might be an outstanding gluten free and lacto ovo vegetarian recipe to try. This side dish has 589 calories, 14g of protein, and 30g of fat per serving. For $1.9 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 224 people were glad they tried this recipe. If you have blackberries, sweetened condensed milk, lemon juice, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is brought to you by Food52. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. If you like this recipe, take a look at these similar recipes: Lemon Ginger Blackberry Swirl Ice Cream, Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes, and Peaches And Cream Ice Cream (No Cook, Egg Free).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Add all your ingredients to a large bowl. If you want the ice cream to be extra smooth, strain the mixture through a sieve to remove the blackberry seeds (I don't always do this, but it makes the texture nicer). Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.

 

Step by step:

1. Add all your ingredients to a large bowl. If you want the ice cream to be extra smooth, strain the mixture through a sieve to remove the blackberry seeds (I don't always do this, but it makes the texture nicer).

2. Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. I suggest sticking the finished ice cream in the freezer for at least an hour before serving to harden it even more.

Nutrition Information:

covered percent of daily need