Blackberry ice cream is a delicious and refreshing dessert that is perfect for summer. The sweet and tart flavor of blackberries combined with the creaminess of ice cream creates a delightful treat that everyone will love. Making blackberry ice cream at home is easy and requires only a few simple ingredients.
Homemade blackberry ice cream is a great way to use up fresh blackberries when they are in season and can be enjoyed any time of the year by using frozen blackberries.
There are many variations of blackberry ice cream recipes available, each with its own unique twist. Some recipes include additional ingredients such as lemon juice, honey, or even balsamic vinegar to enhance the flavor of the blackberries. Others use different types of milk or cream, such as coconut milk or heavy cream, to create a richer and creamier texture. You can also experiment with different toppings such as fresh blackberries, whipped cream, or chocolate sauce to add an extra layer of flavor to the dessert.
I prefer an American style ice cream because you don’t need to worry about egg yolks and making an egg custard. You only need a few simple ingredients.
Blackberries: The star of the show is, of course, the blackberries. Fresh or frozen blackberries can be used, but fresh ones are preferred for their bright flavor. When selecting fresh blackberries, look for plump, juicy berries that are deep purple in color. Avoid any that are mushy or have mold on them. If using frozen blackberries, make sure they are thawed and drained before using.
Heavy Cream (Double Cream): Heavy cream is a must in making blackberry ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole Milk: . Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
Granulated Sugar: Obviously, sugar sweetens the final product and plays an important role in the freezing process. Granulated sugar is the most common sugar used to make ice cream. Combined with milk and cream, it also helps prevent ice crystals from forming, ensuring you get a smooth result.
Vanilla Extract: Although it’s blackberry ice cream we are making, I find adding vanilla adds a depth of flavor.
It only takes a few simple steps to make the best ice cream.
Making the Blackberry Puree
To make the blackberry puree for the ice cream, start by washing and patting dry fresh whole blackberries. In a blender or food processor, blend the blackberries into a smooth puree. If using frozen blackberries, thaw them first before blending.
Next, strain the puree through a fine-mesh sieve to remove the blackberry seeds. This step is essential to ensure a smooth and creamy texture for the ice cream. Use a spatula or the back of a spoon to press the puree through the sieve. If you are leaving the blackberries for a short time, then add a little fresh lemon juice to stop them from turning color.
Overall, making the blackberry puree is a simple process that only requires a few ingredients and tools. By following these steps, you can ensure that your homemade blackberry ice cream is bursting with fresh and natural blackberry flavor.
Making the Ice Cream
To make the ice cream, add the rest of the ingredients to the blackberries and mix!
Freeze (skip this step if you’re using an ice cream maker)
Transfer the mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your delicous ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
I used all these!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
When making blackberry ice cream, there are a few tips and tricks that can help you achieve the perfect texture and flavor. Here are some things to keep in mind:
- Use fresh, ripe blackberries for the best flavor. If you can’t find fresh blackberries, frozen ones will work too.
- Consider adding a splash of lemon juice to brighten the flavor of the ice cream. This can help balance the sweetness of the blackberries and make the ice cream taste more refreshing.
- When blending the blackberry mixture, be sure to strain it through a fine mesh sieve to remove any seeds or pulp. This will give the ice cream a smoother texture.
- Use high-quality ingredients: The flavor of your ice cream will only be as good as the ingredients you use. Opt for fresh, high-quality cream, milk, and eggs.
- Chill your mixture thoroughly: Before churning, make sure your ice cream mixture is thoroughly chilled. This will help it freeze more quickly and evenly, resulting in a smoother texture. Aim for a temperature of around 40°F.
- Don’t overfill your ice cream maker: It can be tempting to fill your ice cream maker to the brim, but this can actually impede the freezing process. Stick to the manufacturer’s recommended capacity, and if you need to make a larger batch, do it in batches.
- Add mix-ins at the end: If you’re adding mix-ins like nuts, chocolate chips, or fruit, wait until the last few minutes of churning to add them. This will help ensure they’re evenly distributed throughout the ice cream.
- Freeze your ice cream properly: Once your ice cream is churned, transfer it to an airtight container and freeze it for several hours or overnight. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
By following these tips and tricks, you can create homemade blackberry ice cream recipe that’s sure to impress.
Blackberry ice cream can be enhanced with other flavors, such as vanilla, cinnamon, or lemon. Cinnamon can add a warm, spicy note, while lemon zest can add a bright, citrusy flavor.
- Mixed Berry Ice Cream: Combine blackberries with other fresh berries such as raspberries, blueberries, or strawberries for a mixed berry ice cream that is bursting with flavor. Use the same recipe for blackberry ice cream and simply swap out some of the blackberries for other berries.
- Blackberry Swirl Ice Cream: Add a swirl of blackberry puree to vanilla ice cream for a delicious twist on a classic flavor. Simply mix together pureed blackberries with a little sugar and lemon juice, then swirl it into the ice cream before freezing.
- Blackberry Cheesecake Ice Cream: Add cream cheese to the ice cream base for a rich and creamy blackberry cheesecake ice cream. Use the same recipe for blackberry ice cream, but add softened cream cheese to the mixture before churning.
- Blackberry Sorbet: For a lighter and more refreshing option, try making blackberry sorbet. Simply blend together blackberries, sugar, and water, then freeze in an ice cream maker.
- Blackberry Frozen Yogurt: For a healthier option, try making blackberry frozen yogurt. Use the same recipe for blackberry ice cream, but swap out the heavy cream for Greek yogurt.
- Black Raspberry Chocolate-Chip Ice Cream: if you happen to find black raspberries, then don’t miss out of making my recipe for this favorite!
These are just a few ideas to get started. Experiment with different mix-ins and flavors to create your own unique blackberry ice cream recipe.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
The Cherry on Top
Perfect for the summer season when blackberries are their best, fresh blackberry ice cream is too easy not to make. The simple recipe will be your go-to!
List of other ice creams
Here’s the Blackberry Ice Cream recipe!
Blackberry Ice Cream
- 2 cups fresh or frozen blackberries, partially thawed
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- In a medium saucepan, combine the blackberries and granulated sugar. Cook over medium heat, stirring occasionally, until the blackberries release their juices and the sugar has dissolved. This will take about 5-7 minutes.
- Remove the saucepan from heat and let the blackberry mixture cool for a few minutes. Then, transfer it to a blender or food processor and blend until smooth. If you prefer a smoother texture, you can strain the mixture to remove the seeds, but it's optional.
- In a separate bowl, whisk together the heavy cream, whole milk, and vanilla extract until well combined.
- Add the blackberry puree to the cream mixture and stir until thoroughly mixed.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more