Blackberry Swirl Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

A mixture of fresh blackberries and lemon juice make up Blackberry Swirl Ice Cream—a variation of our No-Cook Vanilla Ice Cream.

Yield: Serves 8 (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 9.2g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 150mg
  • Calcium: 0.0mg

Ingredients

  • 2/3 cup sugar
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon salt
  • 1 (7.5-ounce) jar marshmallow creme
  • 1/2 cup crème fraîche
  • 4 cups whole milk, divided
  • 2 tablespoons light-colored corn syrup
  • 1 cup blackberries
  • 1 tablespoon fresh lemon juice

Preparation

  1. 1. Combine first 4 ingre­dients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
  2. 2. Combine blackberries and lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour.
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