Desserts

No-Churn Blackberry Chocolate Chunk Ice Cream

Yield: 4 cups

No-Churn Blackberry Chocolate Chunk Ice Cream

Yield: 4 cups

Perhaps the best way to prepare your favorite summer treat without an ice cream maker. Better yet, this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use ripe blackberries for the most intense flavor.

Nutritional information per serving (½ cup):Calories 296 (48% from fat)
carb. 33 g
pro. 4 g
fat 15 g
sat. fat 10 g
chol. 40 mg
sod. 49 mg calc. 197 mg
fiber 5 g

Ingredients

  • 3cups fresh, ripe blackberries (about 15
  • ounces), rinsed and patted dry
  • 1tablespoon fresh lemon juice
  • ¾cup granulated sugar
  • 2cups (16 ounces) sour cream
  • pinch fine sea salt (optional)
  • 4ounces bittersweet chocolate (60-70%
  • percent cocoa) bars, broken into
  • pieces, or wafers

Preparation

  1. 1. Insert the chopping blade into the work bowl of the food processor. Add blackberries and lemon juice and process on High until very smooth, about 30 seconds. Press through a fine-mesh strainer and return to the work bowl; discard seeds. Add the sour cream and salt (if using) and pulse until just incorporated; scrape down the sides of the bowl as necessary.
  2. Scrape mixture into a 9-inch square pan. Cover with foil and freeze until solid, 4 to 5 hours.
  3. 2. Once the mixture is frozen, insert the chopping blade into the work bowl of the food
  4. processor. Add the chocolate pieces and pulse until roughly chopped, you want some smaller and larger chunks. Sift to get rid of any dust; reserve. Clean out the work bowl.
  5. 3. Insert the chopping blade into the work bowl. Scrape the surface of the frozen mixture with tines of a fork to break up. Add to the work bowl and pulse 4 to 5 times, and then process on Low until almost blended. Scrape down the sides of the bowl and blade. Pulse 2 to 3 times and then process on High until very smooth. Carefully remove the chopping blade and fold in the reserved chocolate. Scrape mixture into same pan, cover again and freeze until firm enough to scoop, about 3 hours. If frozen longer, let sit at room temperature for 10 to 15 minutes, to soften slightly.
  6. 4. Consume ice cream within 1 to 2 days for the best flavor and texture.