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.
The inconvenience of using my ice cream maker is such a pain in the tush that even the thought of homemade ice cream usually can’t entice me to pull it out.
It’s an older model, so ice cream takes forever to freeze in it, plus the fact that it needs rock salt is annoying as well. I should probably just buy a newer model, but truthfully, I don’t make ice cream nearly enough to need it.
So instead, I find ways to get my homemade ice cream fix without the need for a special machine.
A while ago, I saw a recipe for Easter Ice Cream on Big Bear’s Wife; in her recipe, Angie used a no-churn method with a whipped cream base and I thought it looked pretty fabulous. I knew I had to try my hand at it.
Sometimes I’m all about a whimsical flavor combo, like B&J’s Phish Food, or a chocolate soft-serve cone with rainbow sprinkles, but here I wanted something a little more grown-up. I went with a berry/dark chocolate combo because it’s one of my favorite flavor pairings. I sweetened my ice cream with a mixture of blackberry simple syrup and honey, and a touch of cream cheese gives this ice cream a cheesecake-like flavor.
One of the best things about this ice cream is that it isn’t rock-solid even after you leave it in the freezer overnight. It freezes nicely, but stays scoopable, a trait I’m assuming can be attributed to the use of honey (maybe it’s similar to adding a splash of alcohol, like vodka, to ice cream because it doesn’t freeze and will help keep your ice cream soft enough to scoop, even straight out of the freezer?). I’m curious, so anyone who knows more about the science behind freezing honey, please feel free to chime in down below in the comments.
And if you’re looking for another great method for making ice cream without a machine, check out this method on Cooking Light!
- 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)
- Whip the cream to stiff peaks in a large bowl.
- Beat together the blackberry simple syrup, honey, cream cheese, and vanilla until smooth in a medium bowl.
- 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.
- Fold the blackberries and chocolate into the mixture.
- 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.
Disclosure: I received the Sonoma Syrup Co. and Chocoley products that I used in this recipe for free; as always, opinions stated are my own.