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

Julianna Grimes
Recipe by Cooking Light August 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; fat 9.2g; saturated fat 5.5g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 150mg; calcium 0mg.
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