Here’s a no churn ice cream dessert! It’s simple and fruit-forward. See how it’s made here.

Ingredients:

• 1.5 cups fresh blackberries to yield .5 cup of puree, plus a few fresh ones for the garnish

• 3 cups heavy cream

• 2 pinches salt

• 1 (14 oz.) can of sweetened condensed milk

Make it!

1. Blend your blackberries and strain through a fine-mesh sieve

2. In a standing mixer with the whisk attachment, combine the heavy cream and salt. Whip until soft peaks form.

3. In a large bowl, combine the sweetened condensed milk and blackberry puree. Whisk until combined. Slowly fold in the whipped cream, but just barely combine. You want the whipped cream to stay light and have purple streaks running through it.

4. Line a 9x5” loaf pan with a piece of parchment paper that hangs over the edges, longways. Pour the mixture into the pan. With a rubber spatula, make little peaks across the top of the mixture. Add broken or sliced pieces of blackberries and freeze for 8 hours or overnight.

5. When you’re ready to serve, pull the slice cream out and let it sit for 3-5 minutes until the edges soften. You may need to carefully run a knife along the short sides to release it. Then grab the parchment and pull out the icey loaf. Slice and enjoy!