Ingredients
Scale
- For the fruit
- 5 peaches, peeled and sliced
- 16 oz blackberries
- For the ice cream base
- 2 1/4 cups heavy cream
- 14 oz condensed milk
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Peel peaches by blanching in boiling water for 30 seconds, then transfer to ice bath and remove skins. Slice and set aside. Keep blackberries whole.
- Chill container. Whip cold heavy cream until soft peaks form, then fold in condensed milk, vanilla, and salt until stiff peaks form.
- Fold peaches into cream mixture. Layer half into container, add half blackberries, repeat layers, and gently swirl.
- Cover and freeze at least 4 hours or overnight until firm.
Notes
- Keeping blackberries whole creates bursts of flavor.
- Chilling tools helps achieve better whipped texture.
- Freeze overnight for best consistency.
- Prep Time: 1 hour 25 minutes
- Cook Time: 2 hours 50 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 2250