Comments on: Homemade Fresh Blackberry Ice Cream

By: Lynn

Lynn — Tue, 29 Sep 2026 11:24:49 +0000

In reply to Trish. This is wonderful news! Thank you for your review, Trish :)

By: Trish

Trish — Mon, 28 Sep 2026 20:40:32 +0000

Spectacular recipe…it comes out perfect every time…I made a point of picking as many blackberries as possible this year…made a large batch of the syrup, and froze it in and a bunch of fresh picked blackberries, portioned for this recipe…but this recipe is sooooo good, my supply won’t last!

By: Lynn

Lynn — Tue, 22 Sep 2026 17:32:51 +0000

In reply to CeeJay. Thank you so much, CeeJay! :)

By: CeeJay

CeeJay — Mon, 21 Sep 2026 15:35:44 +0000

Fantastic formula! Everyone in my family raved about how good it was. My grandson even asked if I would send the recipe to his parents!!

By: Lynn

Lynn — Sun, 24 May 2026 13:32:25 +0000

In reply to Allison. Thanks, Allison! I totally agree!

By: Allison

Allison — Sat, 23 May 2026 18:24:58 +0000

Outstanding! Worth all the straining!

By: Lynn

Lynn — Thu, 13 Nov 2025 11:33:36 +0000

In reply to Sue. Hi, Sue-- thanks for your feedback. To be fair, the first step in the instructions is to be sure your ice cream maker is fully frozen. According to manufacturer instructions, this could be different for every brand, which is why I don't put a blanket statement on that instruction. Second, I personally have never had trouble making ice cream with a mixture that wasn't completely chilled unless it had an element in it that was heated (like my passion fruit ice cream, which starts with a cooked syrup). I can only create a recipe from the experiences that I've had in my kitchen, and it's always up to the maker of the recipe to adjust things based on what they have experience in theirs. That said, I've made a lot of ice cream with this base recipe, and in my experience, icy ice cream means it was likely over-churned.

By: Sue

Sue — Thu, 13 Nov 2025 00:33:08 +0000

Though the flavors were wonderful, my ice cream came out too icy. It should be stressed that the cream and milk mixture be thoroughly chilled in the refrigerator before putting it into the bucket. The frozen bucket should also be frozen in your freezer for at least 24 hours, maybe even a couple days. I had made sorbet this summer by taking these precautions with the advanced chilling. My sorbet came out very smooth and creamy. Unfortunately, I bought into the idea that this would be quick and easy. Perhaps I thought that the different ingredients from what the sorbet required would make it come out smooth regardless. I was wrong. A lesson well learned.

By: Lynn

Lynn — Sat, 09 Aug 2025 20:34:17 +0000

In reply to Christina. Thank you so much, Christina!

By: Christina

Christina — Fri, 08 Aug 2025 18:38:13 +0000

I loooved it! I made the ice cream base using only half of the sugar and without the blackberries, but swirled the blackberry syrup into the ice cream. It was simply amazing. I do not like super sweet ice creams, it was just fantastic and so easy. Thanks a lot!

By: Lynn

Lynn — Sun, 03 Aug 2025 11:51:21 +0000

In reply to Christina. Hi, Christina-- you will still want that much sugar, yes. It's not an overly sweet base. Let me know how you like it!

By: Christina

Christina — Sat, 02 Aug 2025 13:21:06 +0000

Sounds wonderful! Will try it today here in Germany, just went outside to get some fresh (wild) blackberries. I normally never ask for adjusting a recipe, but as you are writing in your recipe that this is a vanilla ice cream base, I would love to get to know something:
I would like to make the ice cream base completely without the blackberries (first step) and double the blackberry-sirup in the second step (for the swirl).
For the vanilla ice cream base (without the blackberries): Do I need all of the 150 g of sugar? I just want to get sure, as I do not like super sweet ice cream.

Thanks a lot and greetings from Germany!