No-Churn Blackberry Chocolate Chunk Ice Cream - Cuisinart Core Custom FP-110 Series Manual

No-Churn Blackberry Chocolate Chunk Ice Cream

Perhaps the best way to prepare your favorite summer treat without an ice cream maker. Better yet,
this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use ripe black-
berries for the most intense flavor.
Yield: 4 cups
INGREDIENTS
3 cups fresh, ripe blackberries (about 15
ounces), rinsed and patted dry
1 tablespoon fresh lemon juice
¾ cup granulated sugar
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add blackberries and
lemon juice and process on High until very smooth, about 30 seconds. Press through a
fine-mesh strainer and return to the work bowl; discard seeds. Add the sour cream and salt
(if using) and pulse until just incorporated; scrape down the sides of the bowl as necessary.
Scrape mixture into a 9-inch square pan. Cover with foil and freeze until solid, 4 to 5 hours.
2. Once the mixture is frozen, insert the chopping blade into the work bowl of the food
processor. Add the chocolate pieces and pulse until roughly chopped, you want some smaller
and larger chunks. Sift to get rid of any dust; reserve. Clean out the work bowl.
3. Insert the chopping blade into the work bowl. Scrape the surface of the frozen mixture with
tines of a fork to break up. Add to the work bowl and pulse 4 to 5 times, and then process on
Low until almost blended. Scrape down the sides of the bowl and blade. Pulse 2 to 3 times and
then process on High until very smooth. Carefully remove the chopping blade and fold in the
reserved chocolate. Scrape mixture into same pan, cover again and freeze until firm enough to
scoop, about 3 hours. If frozen longer, let sit at room temperature for 10 to 15 minutes, to
soften slightly.
4. Consume ice cream within 1 to 2 days for the best flavor and texture.
Nutritional information per serving (½ cup):
Calories 296 (48% from fat) • carb. 33 g • pro. 4 g • fat 15 g • sat. fat 10 g • chol. 40 mg • sod. 49 mg
calc. 197 mg • fiber 5 g
2 cups (16 ounces) sour cream
pinch fine sea salt (optional)
4 ounces bittersweet chocolate (60-70%
percent cocoa) bars, broken into
pieces, or wafers
Desserts
35