Homemade Blackberry Ice Cream Recipe | Creamy & Fruity Dessert
The rich, tangy flavor of fresh blackberries blended into a creamy custard base creates a dessert that’s truly irresistible. Homemade Blackberry Ice Cream offers a vibrant, fruity twist on traditional ice cream, capturing the essence of summer in every scoop. The natural sweetness of blackberries pairs beautifully with smooth, velvety cream, giving you a dessert that’s both refreshing and indulgent.
Making blackberry ice cream at home allows you to control the ingredients, sweetness, and texture. It’s a fun project for families or a special treat for summer gatherings, birthdays, or cozy nights in. The deep purple hue of the ice cream alone is enough to impress your guests, while the luscious flavor ensures every bite is memorable. Whether enjoyed on its own, in a cone, or as a topping for cakes and desserts, this Homemade Blackberry Ice Cream Recipe delivers a burst of flavor that’s fresh, fruity, and undeniably delicious.
Ingredients Needed
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Fresh or frozen blackberries | 2 cups | 120 |
| Granulated sugar | ¾ cup | 580 |
| Heavy cream | 2 cups | 820 |
| Whole milk | 1 cup | 150 |
| Egg yolks | 4 large | 220 |
| Vanilla extract | 2 tsp | 25 |
| Lemon juice | 1 tsp | 4 |
| Salt | ⅛ tsp | 0 |
Step-by-Step Cooking Instructions
1: Prepare the Blackberry Puree
- In a medium saucepan over medium heat, combine blackberries, ½ cup sugar, and lemon juice.
- Cook until berries release their juices and soften (about 8–10 minutes).
- Blend until smooth using a blender or immersion blender. Set aside to cool.
2: Make the Custard Base
- In a separate saucepan, combine milk, heavy cream, and remaining sugar. Heat over medium-low until warm.
- In a bowl, whisk the egg yolks until pale. Slowly add a bit of the warm milk mixture to the yolks to temper them, then return the mixture to the saucepan.
3: Cook the Custard
- Stir constantly over medium heat until thickened and coats the back of a spoon (~170°F / 77°C).
- Remove from heat and stir in vanilla extract and salt.
4: Combine and Chill
- Stir in the cooled blackberry puree. Cover and refrigerate for at least 4 hours or overnight for best results.
5: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
6: Freeze and Serve
- Transfer ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
- Serve in cones, bowls, or as a topping for cakes and other desserts.
Tips for Customizing the Recipe
- Chunky Ice Cream: Leave some blackberries in small pieces for texture.
- Add Mix-Ins: Chocolate chunks, brownie bits, or caramel swirls enhance flavor.
- Vegan Option: Use coconut cream and almond or oat milk for a dairy-free version.
- Alcohol Twist: Add 1–2 tablespoons of blackberry liqueur for an adult version.
- Sweetness Adjustment: Adjust sugar based on berry ripeness; add honey or maple syrup for natural sweetness.
Nutritional Information (Per ½-Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 17 g |
| Saturated Fat | 11 g |
| Sugar | 22 g |
| Sodium | 35 mg |
| Fiber | 2 g |
Serving Suggestions
- Serve in waffle cones or dessert bowls with a few fresh blackberries on top.
- Pair with chocolate sauce, pound cake, or fresh fruit for a layered dessert.
- Blend into smoothies or milkshakes for a refreshing treat.
- Top with toasted almonds or coconut for added texture and flavor.
Homemade Blackberry Ice Cream Recipe
6
servings20
minutes10
minutes260
kcalIngredients
IngredienttQuantity
Fresh or frozen blackberriest2 cups
Granulated sugart¾ cup
Heavy creamt2 cups
Whole milkt1 cup
Egg yolkst4 large
Vanilla extractt2 tsp
Lemon juicet1 tsp
Saltt⅛ tsp
Directions
- Prepare Blackberry Puree
- In a saucepan over medium heat, combine blackberries, ½ cup sugar, and lemon juice. Cook until berries soften and release juices (~8–10 minutes). Blend until smooth and let cool.
- Make Custard Base
- In a separate saucepan, combine milk, heavy cream, and remaining sugar. Heat until warm.
- In a bowl, whisk egg yolks until pale. Slowly add a bit of the warm milk mixture to temper the eggs, then return the mixture to the saucepan.
- Cook the Custard
- Stir constantly over medium heat until thickened and coats the back of a spoon (~170°F / 77°C). Remove from heat and stir in vanilla extract and salt.
- Combine and Chill
- Stir in the cooled blackberry puree. Cover and refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (20–25 minutes).
- Freeze and Serve
- Transfer to a freezer-safe container and freeze for at least 4 hours to firm up. Serve in cones, bowls, or as a dessert topping.
Recipe Video
Notes
- Chilling the Custard: Make sure the custard is fully chilled before churning to achieve a smooth, creamy texture. Refrigerate for at least 4 hours or overnight.
Texture Options: For a smoother ice cream, puree all the blackberries. For a chunkier texture, leave some berries in small pieces.
FAQs
1. Can I use frozen blackberries for this recipe?
Yes! Frozen blackberries work perfectly. Thaw them slightly before cooking, and drain any excess juice if needed to maintain a creamy texture.
2. How do I prevent ice crystals in homemade ice cream?
Chill the custard thoroughly before churning and store in an airtight container. Placing a piece of plastic wrap directly on the surface before sealing helps keep the ice cream smooth.
3. Can I make this recipe dairy-free or vegan?
Absolutely! Substitute heavy cream with coconut cream and milk with almond, oat, or soy milk. Use a plant-based sweetener if desired.
4. Can I leave whole blackberry pieces instead of pureeing them?
Yes! Leaving some blackberries in small chunks gives the ice cream a textured, fruity bite. A mix of puree and chunks works beautifully.
5. How long does homemade Blackberry Ice Cream last?
Stored in a freezer-safe, airtight container, it stays fresh for up to 2 weeks. For best flavor and texture, serve within this time.
Conclusion
Homemade Blackberry Ice Cream captures the perfect balance of fruity tang and creamy indulgence. Using fresh blackberries and a custard base ensures a rich, velvety texture that elevates any dessert table. Whether enjoyed alone, in a cone, or alongside other treats, this ice cream is a simple way to turn fresh fruit into a luxurious, memorable dessert.
