No-Churn Blackberry Pie Ice Cream

No-Churn Blackberry Pie Ice Cream

  • 1 pound blackberries, or a mixture of blackberries, raspberries and blueberries
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 tablespoon vodka (optional)
  • 2 cups heavy whipping cream, cold
  • 1 1/2 cups crumbled or crushed shortbread cookies and/or graham crackers
  • 1/2 teaspoon coarse kosher salt

In a saucepan, combine the fruit, lemon juice and sugar.  Bring to a simmer over medium heat, and then continue to simmer over medium low heat until the liquid is syrupy and the consistency is like warm jam.  Mash the fruit slightly so you don't have too many big pieces.  Once reduced, it should measure 1 1/2 cups of compote.  Chill thoroughly.

In a large bowl, whisk together the chilled compote with the sweetened condensed milk, vanilla and almond extracts, and vodka.  In a separate bowl, use an electric mixer to whip the cream to soft peaks that hold their shape.  Gently fold the cream into the fruit/milk mixture in three additions.

In a separate bowl, combine the crushed cookies, graham crackers and salt.  Spoon a cup of the ice cream into your container, then sprinkle with 1/4 cup of the crumbs.  Repeat layering the ice cream with the crumbs until you've filled your containers.  Freeze until firm, about 4-6 hours.  Let sit about 5 minutes to soften before scooping.


Yields about 2 quarts

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