Ice Cream Archives - Slice Of Honey

I have lived in several states during my adult life – Kansas, Missouri, New York, Colorado, California, Texas. Most places I’ve lived were simply because I felt like moving and exploring a new city/state. However, my journey to Western New York is a little different. Deciding to pursue a degree in Audiology required me to look outside of my home state of Kansas. At the time, there were no doctoral programs in Kansas – that has changed since then. As I was filling out grad school applications, I was initially drawn to places with a nice climate or places where I already had friends. I had a huge stack of applications and most of them were not distinct from one another. However, I vividly recall grabbing the application to SUNY at Buffalo and thinking “Why would I want to live there?” as I tossed it into the garbage. I was getting burned out on completing applications and I had senioritis in a bad way. At some point, I realized that I should probably apply to just one more school – acceptance into specialty programs can be competitive and there are no guarantees. So, I browsed online and discovered SUNY at Buffalo had an incredibly easy online application. I filled it out and didn’t really think twice about it because I had full intention of attending one of the other schools on my list. I think we can all see where this is heading, right? Each school I applied to had a unique situation as to why I ended up not going there. I’ll spare you those details but yes, I ultimately ended up moving to Buffalo and completing my degree there.

I spent a total of six years in Buffalo and surrounding towns. There were ups and there were so many more downs. To be honest, I have a hard time looking back and seeing the high points but I know there were some good times had in the midst of it all. One thing that I do recall fondly, though, is the food. Buffalo wings, anyone?!?! But also, the pizza and sub sandwiches. And even better? Perry’s ice cream. Now living in Texas, Blue Bell is the go-to option in the stores. However, I’m convinced it is only because Perry’s is not available here. (Sorry, Blue Bell.) My all-time favorite flavor was blackberry cheesecake. It was only available occasionally, and only at the local ice cream stands. It was never available in the stores. But man, oh man, this was THE flavor for me! I haven’t found it in any other brand since then. Naturally, the next best thing was to create my own version. My friend, Nicolas, from Blogtastic Food challenged me to create a new no churn ice cream and I knew exactly what I wanted to make. I truly hope this no churn blackberry cheesecake ice cream gives you the same joy I experienced when I had the original from Perry’s back in the day.

Tips:

Be sure to cool the berry mixture before adding it into the whipped cream mixture so that it doesn’t melt the whipped cream.
Don’t sub out the homemade whipped cream for the premade stuff. There is a difference in texture and sweetness.

Print Recipe

Blackberry Cheesecake No Churn Ice Cream

No Churn ice cream is easy to make – no ice cream maker needed. This blackberry cheese cake ice cream is the new favorite in our house.

Course: Dessert

Cuisine: American

Keyword: Blackberry, Blackberry Cheesecake No Churn Ice Cream, Blackberry Ice Cream, Cheesecake, Cheesecake Ice Cream, Dessert, Easy Recipe, Ice Cream, No Churn, No Churn Ice Cream

Author: Sarah Baade

Ingredients

12 oz fresh blackberries
1 teaspoon vanilla extract
8 oz cream cheese
16 oz heavy cream
14 oz sweetened condensed milk
1 9" premade graham cracker pie crust

Instructions

Stir blackberries in a medium pan over low heat until berries start to break down.
Stir in vanilla extract and cream cheese until cream cheese is melted and mostly incorporated with berries.
Remove berry mixture from heat and let cool to room temperature.
In a large, chilled bowl, beat heavy cream until soft peaks form.
Mix sweetened condensed milk into heavy cream until fully incorporated.
Add berry mixture into cream mixture and stir until fully incorporated.
Gently stir in entire graham cracker crust – do not fully incorporate the crust – chunks are fine here.
Pour ice cream mixture into a 9×5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.

More No churn Ice Cream Recipes

This recipe was developed as part of a collaboration with several other talented food bloggers. I am including the links to their recipes for you to try out as well.

Baileys & Salted Caramel No Churn Ice Cream by Nicolas at Blogtastic Food
Matcha Green Tea No Churn Ice Cream by Julia at Julia Recipes
Turmeric Ginger Honey No Churn Ice Cream by Loretto and Nicolleta at SugarLoveSpices
Churro S’mores No Churn Ice Cream by Jen at Real Food Happy Home
No Churn Peanut Butter Cup Ice Cream by Christine at The Rustic Foodie
Coconut Ice Cream with Spiced Chocolate Sauce by Rachel at Plant Craft
Cherry Chocolate chip Nice Cream by Leanne at Crumb Top Baking
No Churn Chocolate Brownie Ice Cream by Marie at Sugar Salt Magic

Bonus Recipe

You can also check out my own No Churn Chocolate Chunk Coffee Ice Cream here.

I have so many wonderful memories that include ice cream! Clearly a sign of a happy childhood. A sign of a happy adulthood, while we’re at it! Blizzard dates with high school friends and clown cones for my 7^th birthday party were awesome but the best memories are with my grandfather. He would pull out the big crank churn and help us make homemade ice cream. It felt like it took hours of churning and adding more salt and more ice. But the reward was always worth the wait. Fresh from the churn, it was like soft serve ice cream. I always added chocolate syrup on top and Grandpa would help me scrape every last bit from my bowl.

Those memories with Grandpa are incredibly sweet. However, as a career woman, a wife and a mom, I don’t have the patience to wait on ice cream to churn. When I saw the no-churn ice cream trend I knew I had to try it. The basic concept is combining whipped cream with sweetened condensed milk. Beyond this, the flavor combinations are limited only by your own imagination. The coffee flavor I’ve created here seems to me like a great excuse to have ice cream for breakfast.

Tips:

If you’re caffeine sensitive, feel free to use decaf instant coffee rather than regular.
Be sure whip the heavy cream yourself rather than using premade whipped cream. There is a difference in texture and sweetness.

No Churn Chocolate Chunk Coffee Ice Cream

16oz heavy cream

1 single serving packet instant coffee granules (I used Starbucks Via)

1 Tablespoon hot water

½ teaspoon vanilla extract

14oz sweetened condensed milk

½ cup chopped dark chocolate

Directions:

In a large, cold bowl, beat heavy cream until soft peaks form. In a medium bowl, stir coffee and hot water until coffee dissolves. Stir vanilla and sweetened condensed milk into coffee until well combined. Mix coffee mixture into whipped cream. Stir in chocolate. Pour ice cream into a 9×5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.