Blackberry Chocolate Chip Pistachio No Churn Ice Cream

Ingredients

Blackberry Jam

1. 4 cups fresh blackberries

2. 1/2 cup sugar

No Churn Ice Cream

1. 2 cups blackberry jam

2. 2 cups heavy cream 

3. 14oz sweetened condensed milk 

4. 2 tsp vanilla extract 

5. 1 tsp cinnamon 

6. 1 dark chocolate bar, roughly chopped 

7. Pistachio cream [as much as your heart desires]

Prep time: 15 mins

Cook time: 5-10 minutes

Freeze time: 1-3 days

Total time: 1-3 days

Servings: 6-8

Steps

1. Using a blender, food processor or immersion blender, blend fresh blackberries until completely puréed.

2. In a large pan over medium high heat, pour in blackberry puree & sugar & mix until sugar is dissolved. 

3. Let the puree come to a boil then reduce heat to medium low & let simmer until the jam has reduced by almost half & has thickened. 

4. Once puree has reduced down & thickened, transfer to a clean glass jar & let it come to room temperature before covering & storing it in the fridge. You can make this a day in advance. 

5. In a large bowl, whip heavy cream until stiff peaks form & then mix in the sweetened condensed milk.

6. Add in the vanilla extract & cinnamon & mix to combine. 

7. Slowly mix in blackberry jam until just combined. 

8. Roughly chop a dark chocolate bar & gently fold it into the ice cream base. 

9. In a loaf pan or other freezer-friendly container, add half the ice cream base & then drizzle over pistachio cream. Use a toothpick or chopstick to make swirls. 

10. Repeat & layer on the other half of the ice cream base & swirl in more pistachio cream.

11. Cover ice cream & let sit in the fridge for at least 24 hours. For best results, let it set for 2-3 days.