Homemade Fresh Blackberry Ice Cream

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This homemade blackberry ice cream recipe is made in the ice cream maker using fresh blackberries infused into the vanilla ice cream base that gets swirled with a fresh blackberry syrup. This is an egg-free, no cook ice cream recipe. 

This recipe is brought to you in partnership with Bushel and Berry®.

Aerial photo of blackberry ice cream in a container and scoops have been formed with an ice cream scoop and there are cones lying around the container.

A FRESH BLACKBERRY FAVORITE

If your house is anything like ours, you can fly through a container of blackberries in a hurry. In fact, one of my children loves blackberries so much, he needs someone to remind him to pump the brakes. Their deeply sweet flavor with a slight tang makes them irresistible when they’re perfectly ripe. 

As much as I love eating blackberries, baking with them comes with stipulations. The seeds can often bring a unwanted addition as they separate from the juice and flesh, so baking with them requires a bit of extra work.

Fear not! Preparing fresh blackberries for pound cake or this homemade ice cream is simple. All you’ll need as far as “special equipment” to make it is an ice cream machine or attachment for your mixer and a fine mesh strainer. Once you have those, you’re all set to get started.

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INGREDIENTS YOU WILL NEED

Despite there being multiple components to this blackberry ice cream, you will use blackberries and sugar in both, so the list of ingredients repeats itself. Overall, you only need 7 ingredients to make this delectable frozen treat!

Aerial photo of ingredients to make blackberry ice cream with text overlay labeling each ingredient.

BLACKBERRY SYRUP

• fresh blackberries
• granulated sugar
• cornstarch

BLACKBERRY ICE CREAM

• fresh blackberries
• granulated sugar
• heavy cream
• whole milk
• vanilla extract
• salt

CAN I USE FROZEN BLACKBERRIES?

I always prefer to make all of my components from scratch, and thanks to Bushel and Berry®, I had fresh blackberries available to me because they were in season when I made this recipe.

I particularly like this blackberry plant, Baby Cakes®, because it stays small enough to grow in a patio container and doesn’t have any pesky thorns!

If you don’t have fresh blackberries available to you, though, it is totally fine to use frozen blackberries. When blackberries are in season, I recommend using fresh blackberries for the best flavor! This makes a great summer dessert.

HOW TO MAKE BLACKBERRY ICE CREAM

Before beginning anything, make sure your ice cream maker is frozen and prepped!

MAKE THE BLACKBERRY SYRUP

STEP #1

Add the blackberries, sugar, and cornstarch to a small sauce pan. Cook over medium-low heat while you mash the berries and stir the sauce. Cook for about 5 minutes until the sauce starts to thicken.

STEP #2

Using a mesh strainer, press the sauce into a small bowl to remove the seeds, then place the strained syrup into the refrigerator until you need it. You can discard the seeds and flesh remains.

MAKE THE BLACKBERRY ICE CREAM BASE

STEP #3

Add the blackberries and sugar to a medium sized bowl. Stir together while slightly mashing the berries, then allow the mixture to sit for 15 minutes.

Someone is mashing blackberries and sugar in a bowl with a fork.

STEP #4

Blend the blackberry and sugar mixture in a blender or food processor until well-blended, then press the mixture through a mesh strainer into a large bowl. You can discard the seeds and flesh remains.

STEP #5

Place the prepared ice cream maker attachment onto stand mixer fitted with the dasher.

STEP #6

To the large bowl with the blackberry mixture, add the heavy cream, milk, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.

Mixture of ingredients for blackberry ice cream in a large glass measuring cup with a whisk.

STEP #7

Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).

ASSEMBLE THE ICE CREAM AND SWIRL

STEP #8

When ice cream is finished churning, remove the ice cream maker from the mixer. Pour about ⅓ of the ice cream into a freezer-safe pan (I like to use a 9″ x 5″ loaf pan), then layer on top of the ice cream about ⅓ of the blackberry syrup, then another layer of ⅓ of the ice cream and ⅓ of the syrup, and finishing with the remaining ice cream and syrup.

STEP #9

Using a butter knife, swirl the sauce into the ice cream a few times then freeze for at least 4 hours, ideally overnight, until ice cream is firm enough to scoop.

We ate this blackberry ice cream up so fast, and you can bet that blackberry-loving child of mine was the biggest culprit of sneaking tastes. Consider adding a scoop to your next summer fruit pie, and don’t forget that lattice top crust!

BLACKBERRY ICE CREAM RECIPE FAQs

You can! If you are using frozen blackberries, allow to thaw completely before soaking and do not discard any juice.

This ice cream can be made dairy free using this no churn vegan vanilla ice cream base from my friends at Make It Dairy Free or this ice cream maker vegan vanilla ice cream base from Minimalist Baker. Cut the recipe below for the blackberry syrup in half and use 4 ounces of fresh blackberries and only ¼ cup (50g) of granulated sugar for the fresh blackberry portion that you’ll add to the base.

Aerial photo of blackberry ice cream in a container and scoops have been formed with an ice cream scoop and there are cones lying around the container.
5 from 1 vote
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Blackberry Ice Cream Recipe

This homemade blackberry ice cream recipe is made in the ice cream maker using fresh blackberries infused into the vanilla ice cream base that gets swirled with a fresh blackberry syrup. This is an egg-free, no cook ice cream recipe. 
Prep Time1 hour 15 minutes
Chilling Time4 hours
Total Time5 hours 15 minutes
Recipe Author Lynn April
Servings: 8 servings

Ingredients

BLACKBERRY SYRUP

  • 5 ounces (142g) fresh blackberries 1 heaping cup
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cornstarch

BLACKBERRY ICE CREAM

  • 8 ounces (227g) fresh blackberries 1 and ½ heaping cups
  • ¾ cup (150g) granulated sugar
  • 2 cups (480mL) heavy cream
  • 1 cup (240mL) whole milk
  • 2 teaspoons vanilla extract
  • teaspoon salt

Instructions

  • Before beginning anything, make sure your ice cream maker is frozen and prepped!

BLACKBERRY SYRUP

  • Add the blackberries, sugar, and cornstarch to a small sauce pan. Cook over medium-low heat while you mash the berries and stir the sauce. Cook for about 5 minutes until the sauce starts to thicken.
    5 ounces (142g) fresh blackberries, ¼ cup (50g) granulated sugar, 1 teaspoon cornstarch
  • Using a mesh strainer, press the sauce into a small bowl to remove the seeds, then place the strained syrup into the refrigerator until you need it. You can discard the seeds and flesh remains.

BLACKBERRY ICE CREAM

  • Add the blackberries and sugar to a medium sized bowl. Stir together while slightly mashing the berries, then allow the mixture to sit for 15 minutes.
    8 ounces (227g) fresh blackberries, ¾ cup (150g) granulated sugar
  • Blend the blackberry and sugar mixture in a blender or food processor until well-blended, then press the mixture through a mesh strainer into a large bowl. You can discard the seeds and flesh remains.
  • Place the prepared ice cream maker attachment onto stand mixer fitted with the dasher.
  • To the large bowl with the blackberry mixture, add the heavy cream, milk, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.
    2 cups (480mL) heavy cream, 1 cup (240mL) whole milk, 2 teaspoons vanilla extract, ⅛ teaspoon salt
  • Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
  • When ice cream is finished churning, remove the ice cream maker from the mixer. Pour about ⅓ of the ice cream into a freezer-safe pan (I like to use a 9" x 5" loaf pan), then layer on top of the ice cream about ⅓ of the blackberry syrup, then another layer of ⅓ of the ice cream and ⅓ of the syrup, and finishing with the remaining ice cream and syrup.
  • Using a butter knife, swirl the sauce into the ice cream a few times then freeze for at least 4 hours, ideally overnight, until ice cream is firm enough to scoop.

Notes

  1. Blackberries: if using frozen blackberries, allow to thaw completely before soaking and do not discard any juice.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 314kcal | Carbohydrates: 27g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 72mg | Potassium: 199mg | Fiber: 1g | Sugar: 24g | Vitamin A: 5693IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg
5 from 1 vote

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