BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Blackberry Crunch No-Churn Ice Cream image

Provided by Kardea Brown

Categories dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 8

1/3 cup blackberry jam
One 6-ounce carton fresh blackberries
3 ounces cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Pinch kosher salt
2 cups heavy cream
One 8.8-ounce package spiced biscuit cookies (such as Biscoff), crushed

Steps:

Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.