Blackberry Ice Cream
This Blackberry Ice Cream is a refreshing, homemade dessert bursting with the natural sweetness of ripe blackberries. It’s made with just a handful of ingredients, including heavy cream, whole milk, sugar, and vanilla, to create a creamy base that perfectly complements the tangy blackberries. With no churning required if you don’t have an ice cream maker, this simple recipe is perfect for a summer treat or any time you want a fresh, fruity dessert.
Equipment
- 1 medium saucepan
- 1 blender or food processor (for pureeing the blackberries)
- 1 fine mesh sieve (optional, for straining the puree)
- 1 ice cream maker (if available)
- 1 airtight container (for freezing)
- 1 spatula or spoon (for stirring the mixture)
Ingredients
- 2 cups fresh blackberries or frozen, thawed
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp fresh lemon juice optional, for extra brightness
Instructions
Prepare the Blackberry Puree:
- Wash the blackberries and blend them in a blender or food processor until smooth. If you prefer a smoother ice cream, strain the puree through a fine mesh sieve to remove the seeds.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm but not boiling.
Combine Puree and Base:
- Remove the saucepan from heat and stir in the blackberry puree, vanilla extract, salt, and lemon juice (if using). Stir until well combined and the mixture turns a lovely lavender color.
Churn the Ice Cream:
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually for 20-30 minutes) until it reaches a soft-serve consistency.
Freeze to Set:
- Transfer the churned ice cream into an airtight container. Press plastic wrap or parchment paper directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 4 hours or overnight until firm.
Serve and Enjoy:
- When ready to serve, let the ice cream sit out for a few minutes to soften slightly before scooping. Serve in bowls, cones, or alongside a dessert of your choice.
Notes
- Storage: Store your ice cream in an airtight container in the freezer. To keep it fresh and creamy, press plastic wrap directly onto the surface before sealing.
- No Ice Cream Maker?: If you don’t have an ice cream maker, simply pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for about 4-6 hours to break up ice crystals.
- Dairy-Free: To make this recipe dairy-free, substitute the heavy cream and milk with coconut milk or almond milk.
- Add-Ins: Feel free to mix in crushed nuts, chocolate chips, or other berries to create your own custom blackberry ice cream.