This homemade Blackberry Ice Cream is a creamy, refreshing dessert that balances sweet and tangy flavors in every scoop.
Blackberries are naturally rich in fiber, vitamin C, and antioxidants, making this treat both indulgent and nourishing.
With a smooth custard base that provides protein and healthy fats, it’s more satisfying than store-bought versions.
Easy to prepare with simple ingredients, it’s perfect for summer gatherings, family treats, or everyday indulgence.
Blackberry Ice Cream
Equipment
- 1 Saucepan (medium)
- 1 Medium Mixing Bowl
- (1) Whisk
- 1 strainer
- 1 Ice Bath Setup (large bowl + ice)
- 1 Ice Cream Maker
Ingredients
- 1 ½ cups 375 ml whole milk
- 1 ½ cups 300 g sugar
- 4 large egg yolks
- 1 teaspoon 5 ml vanilla extract
- 1 ½ cups 375 ml heavy whipping cream
- 2 cups 480 ml blackberry puree (from about 4–6 baskets of berries)
- 1 tablespoon 15 ml fresh lemon juice
Instructions
- Warm the Milk and Sugar: Pour the milk into a medium saucepan and add the sugar. Gently warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk is just below boiling. Avoid letting it scald to preserve the delicate flavors of the milk. This step ensures the sugar melts evenly and creates a smooth custard base.
- Prepare the Egg Mixture: In a separate medium bowl, whisk together the egg yolks and vanilla extract until smooth and pale. Slowly stream the warm milk into the eggs while whisking constantly. This gradual tempering prevents the eggs from curdling and helps create a creamy, silky custard. Once combined, return the mixture to the saucepan.
- Cook the Custard: Heat the milk and egg mixture over medium heat, stirring continuously with a wooden spoon or spatula. Cook until the mixture thickens slightly and coats the back of the spoon. This ensures your ice cream will have a rich, creamy texture and a balanced flavor without any egginess.
- Combine with Blackberries: Place the blackberry puree and lemon juice in a medium bowl. Pour the warm custard mixture through a fine strainer into the berries, catching any small bits of cooked egg. Stir gently to combine, then fold in the heavy cream. This step creates a smooth, luscious ice cream base with vibrant color and flavor.
- Cool and Chill: Place the mixture over an ice bath and stir until it cools to room temperature. Cover the bowl tightly and refrigerate for at least 2 hours or until thoroughly chilled. Chilling is key to achieving the ideal texture when churning.
- Churn the Ice Cream: Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 15–20 minutes. The ice cream should thicken and develop a creamy consistency. Once done, transfer to a container and freeze for a firmer texture, or enjoy immediately for soft-serve perfection.
Notes
- For the creamiest ice cream, use whole milk and fresh heavy cream; low-fat alternatives can make the texture icier.
- Fresh, ripe blackberries yield the best flavor, but frozen berries work if thawed and drained first.
- Straining the puree removes seeds for a smoother ice cream, while leaving them in adds a natural texture.
- Tempering the eggs properly prevents curdling and ensures a silky custard base.
- Chill the custard thoroughly before churning to reduce ice crystal formation and improve creaminess.
- Adjust sugar depending on the sweetness of your berries; high-quality, naturally sweet berries may need less sugar.
Chef’s Secrets To Perfect Ice Cream
The secret to this ice cream’s exceptional flavor lies in careful layering.
Start by gently heating the milk and sugar rather than boiling it; this prevents any bitterness and ensures a silky custard.
When tempering the eggs, whisk slowly and consistently to avoid scrambling.
Using a fine strainer when combining the custard with the blackberry puree not only removes unwanted bits but also results in a smoother, more refined texture.
For a touch of brightness, the lemon juice balances the sweetness of the berries perfectly.
Finally, chilling the mixture thoroughly before churning is key to achieving that rich, creamy consistency that makes homemade ice cream stand out.
Serving Suggestions That Delight Everyone
Serve this blackberry ice cream straight from the freezer for a refreshing treat or slightly softened for easier scooping.
It pairs beautifully with warm fruit crumbles, chocolate brownies, or fresh summer berries for an elegant dessert plate.
You can also use it to create decadent ice cream sandwiches, parfaits, or even swirl it into a fruity milkshake.
For a playful twist, drizzle a bit of honey or balsamic glaze over the top to enhance the natural tartness of the blackberries.
This versatility makes it perfect for entertaining or simply enjoying as a satisfying snack.
Storage Tips For Creamy Longevity
Homemade ice cream is best enjoyed within 1–2 weeks, as the texture can become icy if stored too long.
Always store it in an airtight container to prevent freezer burn and absorption of other flavors.
Press a layer of parchment paper or plastic wrap directly onto the ice cream surface before sealing the lid for extra protection.
If the ice cream hardens too much in the freezer, let it sit at room temperature for 5–10 minutes before scooping to restore its creamy consistency.
Frequently Asked Questions
1. Can I use frozen blackberries instead of fresh?
Yes! Frozen blackberries work well, but thaw them completely and drain excess liquid before pureeing.
This ensures the custard doesn’t become too watery.
2. How do I make the ice cream seed-free?
After pureeing the blackberries, strain the mixture through a fine mesh sieve to remove seeds.
This creates a silky-smooth texture without compromising flavor.
3. Can I make this recipe without an ice cream maker?
Absolutely! Pour the custard into a shallow freezer-safe container, stirring every 30 minutes for the first 2–3 hours to break up ice crystals until fully frozen.
4. How long should I chill the custard before churning?
Chill the mixture for at least 2 hours, though overnight is even better.
Proper chilling improves texture and prevents icy ice cream.
5. Can I reduce sugar for less sweetness?
Yes. Taste your berry puree first and adjust sugar accordingly.
Using exceptionally ripe blackberries may require less sugar without affecting flavor.
