Blackberry & Cinnamon Ripple Ice Cream

Name: Blackberry & Cinnamon Ripple Ice Cream
Total time: 1200 s
Yield: 8 servings
Cuisine: British
Ingredients: 2 x 150g packs fresh blackberries; 1 1/2 tbsp honey; 300 ml whipping cream; 175 g light condensed milk; 3/4 tsp ground cinnamon; 1 tsp vanilla extract

Chaz @ChazS

Goes well with my apple crumble recipe.
Nice to make with wild blackberries.
https://cookpad.wasmer.app/eng/recipes/25724221
#CookpadApron2026

Chaz @ChazS

Goes well with my apple crumble recipe.
Nice to make with wild blackberries.
https://cookpad.wasmer.app/eng/recipes/25724221
#CookpadApron2026

Saved

Ingredients

20 mins, plus 4½ hours freezing

8 servings

2x 150g packs fresh blackberries
1 1/2 tbsphoney
300 mlwhipping cream
175 glight condensed milk
3/4 tspground cinnamon
1 tspvanilla extract

Saved

Steps

20 mins, plus 4½ hours freezing

1

Put the blackberries and honey in a saucepan over a medium heat and bring to the boil. Simmer for 6-7 mins, stirring occasionally.
2

Blitz in a blender until smooth, set aside to cool, then chill for at least 30 mins.
3

Mix the cream, condensed milk, cinnamon and vanilla in a large mixing bowl. Whisk for a few mins until thickened and holding ribbons on the surface when the whisk is lifted up. Transfer to a shallow, 1ltr freezer-proof container with a lid.
4

Swirl the blackberry purée through with a spoon. Line a small amount of purée on top and move a skewer through the lines in an up and down motion to create ripple effect.
5

Cover and freeze for at least 4 hours. Allow to soften in the fridge for 10 mins before serving.