No-Churn Vanilla Blackberry Ice Cream

• 2 cups cold heavy cream
• 1 (14 oz.) can sweetened condensed milk
• 1½ teaspoons vanilla
• 6 oz. fresh blackberries
• 2 Tbsp sugar

1. Prepare the blackberries. Combine the fresh blackberries and sugar. Mash and mix together, then set aside.
2. Whip the cream. Beat the cold heavy cream until stiff, billowy peaks form.
3. Make the vanilla mixture. In a separate bowl, combine the sweetened condensed milk and vanilla.
4. Combine. Gently fold the sweetened condensed milk mixture into the whipped cream.
5. Layer and swirl. Add a layer of the cream mixture to a loaf pan, followed by some of the blackberry mixture. Continue layering the cream and berries, then gently swirl them together.
6. Freeze for 6+ hours, or until completely firm.
7. Scoop and enjoy!

Tip: Keep the cream cold and stop beating as soon as the peaks hold—overwhipped cream turns grainy. A metal loaf pan freezes fastest, and letting the pan sit out 5 minutes makes it easy to scoop.