It’s hard to believe it’s almost the end of July and we are starting to have back to school plans on our minds. We aren’t ready to give up our summer just yet and are still trying to live each day to the fullest. Of course that includes eating more than our fair share of popsicles, snow conies and ice cream! Our little peanuts have a serious sweet tooth and we can’t keep these summer treats in our house for very long. Lucky for you we are sharing one super easy homemade ice cream recipe that will knock your socks off (ok maybe flip flops off)! We used to be so intimidated by making ice cream because we didn’t have all the fancy equipment but this no churn ice cream doesn’t require all that and with just a few simple steps you can make your very own Blackberry + Honey + Sea Salt ice cream! Recipe below… enjoy!
– 2 cups heavy whipping cream
– 7 ounces (1/2 can) of sweetened condensed milk
– Seeds of 1 vanilla bean or 1 tablespoon vanilla extract
– 2 pints fresh blackberries
– 1/4 honey
– 1 tsp. sea salt
In a bowl, mash the blackberries and set aside. In a stand mixer with whisk attachment add whipping cream, sweetened condensed milk, honey, and vanilla. Whip until stiff peaks form. Gently stir in the mashed blackberries. Spoon the ice cream into a freezer safe container and freeze for 4 hours or over night.