Go Back

Blackberry Ice Cream

Linda M. Harris
Blackberry ice cream is a creamy, refreshing dessert that combines the tang of ripe blackberries with smooth, rich cream.
It’s a simple, yet decadent treat perfect for warm days or any time you want to indulge in a homemade frozen dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert, Snack
Cuisine American, Frozen Treats
Servings 8 Servings
Calories 180 kcal

Equipment

  • Ice Cream Maker (1)
  • Blender or Food Processor – 1
  • Mixing Bowl – 1
  • Whisk (1)
  • Fine mesh strainer (optional) (1)
  • Measuring cups and spoons (1 set)
  • Airtight container – 1

Ingredients
  

  • 2 cups fresh blackberries
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • A pinch salt

Instructions
 

  • Prepare the blackberry mixture: Wash the blackberries thoroughly. Blend them in a blender or food processor until smooth.
    For a smoother texture, strain the mixture through a fine mesh strainer to remove seeds, if desired.
  • Mix the cream and milk: In a mixing bowl, combine the heavy cream and whole milk. Whisk until well combined.
  • Sweeten the mixture: Add sugar, lemon juice, and vanilla extract. Whisk the mixture until the sugar has dissolved.
  • Combine the blackberry puree: Stir in the blackberry puree to the cream and milk mixture. Mix until everything is well blended.
  • Churn the ice cream: Pour the mixture into your ice cream maker and follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
  • Freeze the ice cream: Transfer the churned ice cream into an airtight container.
    Freeze for at least 4 hours or until fully hardened.
  • Serve: Once the ice cream is fully frozen, scoop into bowls or cones and serve with optional toppings like fresh berries, chocolate sauce, or crushed nuts.

Notes

  • You can substitute frozen blackberries for fresh ones if they are not in season.
  • For a smoother texture, strain the blackberry puree to remove seeds.
  • The ice cream will keep for up to 2 weeks when stored in an airtight container in the freezer. Allow it to soften for a few minutes at room temperature before serving for easier scooping.
  • Experiment by adding other fruits, such as raspberries or strawberries, for a fun twist.
Keyword Blackberry Ice Cream