4 c fresh blackberries, rinsed and patted dry
1/2 tsp. lemon juice
1/2 c sugar
2 c heavy cream
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
1. Puree blackberries in a blender until smooth. Use a mesh sieve to filter out the seeds, leaving you with about 2 cups of puree.
2. Transfer the puree to a medium saucepan. Add in the lemon juice and sugar. Heat over medium-high heat until reduced and thickened, about 5 minutes. Stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
3. Add the heavy cream to a large bowl. Beat with electric mixer until stiff peaks form. Switch to low speed and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back up to high and beat until thickened.
4. Set aside 2 cups of the whipped cream in a separate bowl. Add in the cooled puree and mix until well combined. Gently fold into the remaining whipped cream to create swirls, being careful not to over-mix. Transfer to a freezer-safe container and freeze for at least 6 hours. Enjoy!