No-Churn Blackberry Dark Chocolate Cheesecake Ice Cream
Prep time: 
Total time: 
Yield: About 6 cups/10 servings
You won’t believe how easy it is to make this No-Churn Blackberry Dark Chocolate Cheesecake Ice Cream! Its creamy texture and fruity flavor with bursts of chocolate rivals anything store-bought.
  • 2 cups (475 ml) heavy cream
  • ¾ cup (180 ml) blackberry simple syrup (I used Sonoma Syrup Co.’s No. 60 Açai Black Currant Superfruit Syrup)
  • ½ cup (120 ml) honey
  • 4 oz (115 g) cream cheese, slightly softened
  • 1 tablespoon pure vanilla extract
  • 6 oz (170 g; about 1¼ cups) fresh blackberries, chopped
  • 6 oz (170 g; about 1 cup) chopped good-quality dark chocolate or chocolate chips (I used Chocoley)
  1. Whip the cream to stiff peaks in a large bowl.
  2. Beat together the blackberry simple syrup, honey, cream cheese, and vanilla until smooth in a medium bowl.
  3. While beating, add the blackberry syrup mixture to the whipped cream, and continue beating until smooth and thick. Taste and add additional honey if desired.
  4. Fold the blackberries and chocolate into the mixture.
  5. Pour the mixture into a freezer safe dish that will hold about 6 cups (1.5 quarts). Cover the top with plastic wrap and freeze until scoopable, about 4 to 6 hours.
Recipe adapted from the recipe for Easter Ice Cream on Big Bear’s Wife, who adapted it from the recipe for No-Churn Cookie Monster Ice Cream on Our Family of Seven.
Recipe by An Edible Mosaic™ at