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Easy blackberry ice cream recipe

Easy blackberry ice cream recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Blackberry dessert

This recipe was 'born' for the simply reason my family had grown tired of my blackberry jam so I had to be inventive! I'm not sure what result you will get using commercially made jam.

Hampshire, England, UK

13 people made this

IngredientsServes: 4

  • 225g (8 oz) homemade blackberry jam
  • 300ml (1/2 pint) double cream
  • 2 teaspoons vanilla extract
  • 2 heaped tablespoons caster sugar

MethodPrep:5min ›Extra time:4hr freezing › Ready in:4hr5min

  1. Firstly sieve the jam for any seeds or pips. If your jam is a little thick loosen with a little glycerine in a bowl before sieving, this will help the seeds separate from the jam. Of course if you have seedless jam then you're very smart!
  2. Add the seedless jam 'sauce' to the double cream with the sugar and vanilla extract. Mix all ingredients well.
  3. Pour mixture into an ice cream machine and basically wait until you have ice cream! All machines seem to take different times to freeze the mixture so I can't be to precise - sorry.
  4. Once frozen place in a freezer container and allow to freeze thoroughly for at least 4 hours.
  5. When you comes time to serve take out about 5 minutes before you need - this ice cream however does melt very fast! But in my case I've eaten it before it has chance to melt :)


If your homemade jam is overcooked and too thick but still tastes good, add a little glycerine to the mix and this will loosen the mix without affecting the flavour.

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Easy Blackberry Ice Cream

We&rsquore in the middle of a classic summer heat wave. If we needed an excuse to make some delicious blackberry ice cream, we could use the heat.

But we don&rsquot need an excuse, cause we&rsquore awesome. The heat is an incentive, though. The cold creaminess and clean, fresh blackberry flavor cut through this muggy heat in the loveliest way. Last night I took a cup outside to enjoy while I hung out with the fireflies in my backyard&helliprefreshing in every way.

I have a whole bunch of wild blackberries in the freezer I&rsquove been harvesting for a month or so to make nommies with. A guy on Instagram told me they&rsquore black raspberries, which makes sense. They taste like blackberries but are more the size and shape of raspberries. Whatever they are, they grow wild all over PA, and I can&rsquot resist snatching them off bushes and eating them whenever I see them.

The berry in the pic isn&rsquot ripe. When they&rsquore ripe, they&rsquore purple-black. I&rsquoll have to come back for this little girl in a few days.

You can make this ice cream with wild berries, or use store-bought. This is a great time to buy blackberries, prolly the lowest prices we&rsquoll see all year. Ok, that is an excuse. I feel a blackberry shopping spree coming on!

If you can&rsquot use all you have right away, chuck them into plastic freezer bags and keep them for later. The berries in that pic are frozen, and you can see they stay in pretty good shape.

I love how easy this is to make, and how the flavor of the fresh blackberries shines through every bite. I just whipped up some coconut cream, pureed and strained the berries, and mixed them together with a little sweetness, a dash of salt and a few pinches of lemon zest. Into the freezer for an hour or so, and ice cream is served.

You can also prepare this scrumptious blackberry ice cream with an ice cream machine for home use in your kitchen.

Regarding the sweetness, I&rsquove made this with both maple syrup and agave. I like the taste especially with agave, but it&rsquos great with maple syrup too. Whatever you choose, this is some fabulous blackberry ice cream: decadently creamy and naturally delicious!

Preparing the Vegetable Garden

Every summer we put out a large garden. And every summer we fight the good fight against the weeds. Serious amounts of weeds. The land where our garden is now used to be an outdoor horse arena. When we bought the farm, horses hadn’t used that area in a while, but the ground was still packed down really tightly. We have been trying for years to reverse that long-term compaction, and get the soil loose so plants can grow. One unfortunate side effect of that is that we have become very good at growing weeds, as well as garden plants.

This was supposed to be our green bean patch last year. It got completely overtaken by weeds! Our sweet corn, luckily, was a different story, and we had a bumper crop last summer!

Think of soil like snow. When it first snows, it lays light and fluffy on the ground. But when you walk on it, or drive your car over it, it packs down and compresses. No air or water can get through, and it is much harder to shovel.

Soil is like that. Top soil should be somewhat “fluffy.” But when you walk on it, or a tractor drives over it, or horses exercise on it, it gets packed down and compressed. We call that compacted. When soil is compacted, it is hard for plants to put down roots – the ground is packed too tightly for the roots to grow. It’s also hard for water to get down to the roots – most of the water just runs off the surface, instead of seeping down into the soil.

For our garden, we have been fighting compaction in two ways. First, we have been adding lots of composted cow manure to the soil, both as a nutrient source and as a way to break up the compacted soil. Second, we use a small plow attached to a tractor to work up the compacted ground, loosen it up, and mix in the composted manure.

Composted cow manure is a fantastic fertilizer. And while it is great for garden plants, it’s also great for weeds! We have such a big problem with Jimson weed, pigweed, and plain old grass growing in our garden. It is a constant battle to keep the weeds from taking over our plants!

One place we don’t have to worry as much about weeds is with our blackberry bushes. They are on a different part of our farm, and stand separate from the garden. (Actually, they are right in the middle of the yard, and we need to do something to keep them a little more contained!)

These blackberry bushes are very prolific, and give us gallons of huge, juicy blackberries every summer. We make blackberry cobblers and blackberry ice cream all summer long… and still have plenty of blackberries left to freeze for later! We usually make this homemade ice cream in our 6-quart White Mountain ice cream maker… But I’ve adapted the recipe for a 1.5-quart countertop Cuisinart ice cream maker. (Because 6 quarts of ice cream is a lot!!)

Easy Homemade Blackberry Sauce

Easy Homemade Blackberry Sauce is the delicious over pancakes or ice cream! It’s like eating blackberry pie for breakfast!

I’ve expressed my love of the Pacific Northwest and it’s amazing summer berries a lot here at Real Housemoms, but I’m gonna do it again! They’re EVERYWHERE. So with that being said, I have to use them while they’re here. I just love that I can walk right around the corner from my house and they’re growing like weeds, beautiful, delicious weeds. My youngest little guy was with me this last time and I think he thought Mom went crazy. I was just picking berries from the side of the road. I had to explain that they were the same as the berries they were selling in the grocery store and his mind was blown!

I remember as a kids we didn’t go out to eat for breakfast very often but when we did I do remember that there were all kinds of fruity syrups on the table and I LOVED it. At home if my Mom made pancakes and the realized we didn’t have syrup we’d just eat them with jelly, so this fruity syrup was the best of both of those worlds. It would run down the pancake and had the great bright flavor of fruit. I’ve shared my Apple Pie Syrup with you all and this Easy Homemade Blackberry Sauce is my summertime favorite. I’ts so super easy to make that it’s going to be in my fridge for awhile now!

  • ½ unwaxed lemon, finely grated zest and juice
  • 450g/1lb mixture of berries (e.g. strawberries, raspberries, blackcurrants, blackberries)
  • 397g tin condensed milk
  • 600ml/1 pint whipping cream

Put the lemon zest and juice in a large bowl, making sure you remove any pips. Add the berries and mash into a purée using a potato masher. Pour in the condensed milk.

In a separate large bowl, pour in the cream and whisk using an electric hand whisk or balloon whisk, until soft peaks form and curl over a little when you lift the whisk out of the mixture. Make sure you don’t whisk past this point.

Pour the fruit purée into the cream and carefully mix together using a big spoon, until the mixture is all the same colour.

Spoon the mixture into a large tub and cover with a lid or cling film. Freeze for at least 4 hours, or overnight.

Recipe Tips

When first learning to whisk cream to soft peaks, start with whipping cream rather than double cream as it’s easier to tell when it’s ready.

To grate lemon zest, hold the handle of the grater with one hand and then push the lemon downwards over the grater ‘teeth’. Always keep your fingers away from the grater ‘teeth’, as they are very sharp. Children should always be supervised while grating.

  • 40 ounces fresh blackberries, washed and drained (8 cups 1.13kg)
  • 5 1/4 ounces sugar (about 3/4 cup 148g)
  • 1/8 teaspoon (.5g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 14 ounces heavy cream (about 1 3/4 cups 395g)
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons bourbon, rum, or gin (optional)
  • 1/2 ounce fresh lemon juice (1 tablespoon 15g), optional

In a 3-quart stainless steel saucier, combine blackberries, sugar, and salt. Using a metal spatula, crush the berries until the sugar dissolves (the spatula's comparatively sharp edge will minimize splashing compared to the dull edge of a potato masher). Using a kitchen scale, weigh the pot and fruit together, then make note of that number to track the reduction. Cook over medium heat until bubbling hot, then simmer, stirring constantly, until the mixture has reduced by 14 ounces (395g). The time required will vary depending on the size, shape, and type of cooking vessel, as well as the size and output of the burner, but expect about 30 minutes, and adjust heat as needed to proceed at a similar rate. (Try not to over-reduce the fruit, as it can produce unwanted flavors, but if you do accidentally do it, you can add back just enough water to correct the weight.)

When reduced by 14 ounces, strain into a large bowl through a fine-mesh stainless steel strainer. Press and stir the blackberries with a flexible spatula to extract their juices, until there's nothing left in the sieve but about 10 ounces (1 heaping cup 285g) seedy pulp, with 20 ounces (565g) blackberry purée in the bowl.

Discard the blackberry pulp. Stir the cream, cinnamon, and alcohol (if using) into the concentrated blackberry purée, along with lemon juice (if needed) to brighten the flavor. Cover and refrigerate until no warmer than 40°F, then churn in an ice cream maker according to the manufacturer’s directions. Meanwhile, place a 1-quart container and flexible spatula in the freezer.

When ice cream looks thick and light, shut off the machine and, using the chilled spatula, scrape ice cream into the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until firm enough to scoop.

  • 1 1/2 cups blueberries (rinsed and picked over)
  • 3/4 cup granulated sugar (divided)
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 cups​ heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1 teaspoon vanilla

In a saucepan, heat blueberries with 1/4 cup of sugar, stirring, until the blueberries pop and the mixture cooks down a bit, about 8 to 10 minutes. Set aside to cool completely then refrigerate to chill.

In a large saucepan, combine remaining sugar, lemon juice, cream, and milk.

Put over medium-low heat and cook, stirring constantly, until hot and it just begins to simmer. Do not let the mixture boil.

In a bowl, whisk together egg yolks whisk about half of the hot mixture into the egg yolks.

Pour egg yolk mixture back into the hot mixture in the saucepan and cook, stirring, until the mixture coats the back of a spoon. A wooden spoon will look coated and when you run your finger over the coating, it doesn't run into the track your finger made.

Strain the mixture into a bowl chill thoroughly in the refrigerator or an ice bath.

Ingredients Needed to Make Easy No-Churn Blackberry Cheesecake Ice Cream :

  • Blackberries
  • Cream Cheese
  • Heavy Whipping Cream
  • Sweetened Condensed Milk
  • Sugar
  • Lemon Juice
  • Vanilla Extract
  • Graham Cracker Crumbs

Ice Cream on Spoon

Blackberry Ice Cream

Ingredients US Metric

  • For the blackberry swirl
  • 1 1/2 cups fresh blackberries, plus more for garnish
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons light corn syrup
  • Salt
  • For the blackberry ice cream
  • 2/3 cup granulated sugar
  • 3 large egg yolks
  • 1 cup heavy cream or half-and-half
  • 1 cup Mexican crema* (see note above) or crème fraîche
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons fresh lime juice
  • Salt
  • Store-bought or homemade waffle cones (optional)


Combine the blackberries, confectioners’ sugar, and corn syrup in a small saucepan and stir to mix. Add a pinch of salt and bring to a boil over medium heat. Reduce the heat and slowly simmer, stirring occasionally, until the berries have a thick, jam-like consistency, 15 to 20 minutes. Remove from the heat and let cool.

Strain the mixture, pressing the solids with the back of a spoon. Discard the seeds. Cover and refrigerate the blackberry swirl until chilled through.

Whisk the granulated sugar and egg yolks in a medium bowl until smooth. Bring the heavy cream to a gentle simmer in a saucepan over medium heat. Remove from the heat. Slowly whisk about half the hot cream into the yolks until smooth, then pour the mixture back into the saucepan. Place over medium-low heat and stir continuously, being careful not to let the mixture come to a simmer, just until the custard mixture thickens and coats the back of a spoon, 5 to 10 minutes. If you have an instant-read thermometer, the custard is done when it reaches 175 to 180°F (79 to 82°C). Remove from the heat.

Strain the custard into a bowl, preferably stainless steel, and whisk in the crema, vanilla, lime juice, and salt to taste. Cover with plastic wrap, placing it directly against the surface of the custard so a skin doesn’t form as it cools. Place the bowl in the refrigerator to chill completely, about 5 hours.

Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions until it’s churned and thickened, about 25 minutes. Transfer the soft ice cream to a bowl and swirl in the blackberry mixture with a spoon or spatula. Pack the ice cream into an airtight container. You should have about 1 quart. Cover and freeze until set, at least 4 hours or overnigh

Remove the blackberry ice cream from the freezer about 10 minutes prior to serving. Scoop it onto ice cream cones or into bowls and, if desired, top with lightly crushed fresh blackberries. (Ice cream does not last forever: Fresher is better. If by some happy circumstance you have leftover ice cream, return it to the freezer in its container with plastic wrap or parchment paper pressed directly against the surface of the ice cream. Consume within a few days.)

Recipe Testers' Reviews

The looks on my family’s faces said it all. Translation goes something like, “Oh my god, what is this?!” My advice to you is that if you don’t have an ice cream maker you should go buy one and never stop making this blackberry ice cream. It’s that good. I will never make plain old vanilla ice cream again, it will be crème fraiche ice cream from here on out. The custard base can stand alone if you just want plain. But you could also play with whatever jam swirl you want to add. I’m seeing possibilities for raspberry, blueberry, really any type of jam that you like stirred in at the end. Two things brought me to this recipe. Store-bought crème fraîche ice cream has been my new favorite ice cream for the last year. And blackberries. They grow wild all over the Pacific Northwest—along trails, by the side of the road, heck, they even sell blackberry vine killer at Home Depot because blackberries grow wild in backyards. Just get a hold of some blackberries any which way you can and make this treat. And throw some blackberries in your freezer so you can enjoy this long past blackberry season. I pulled the custard from the stove when it reached 180°F. I also cooled the pan in a cold-water bath just to make sure it wouldn’t keep cooking. The texture was very creamy, with a very rich mouth feel. The homemade blackberry ice cream itself is rich and a small portion is perfect.

Really delicious and such a very creamy summer treat. The tart-sweet blackberries work so well with the rich creamy custard and that small barely noticeable hint of salinity in there is so welcome along with everything else. So, yes, I loved this blackberry ice cream. As far as cooking the custard, I stirred until the mixture reached about 175°F. That's it. I really loved the texture of this ice cream made with my homemade creme fraiche and heavy cream instead of the typical mix of milk and cream in most ice creams. It's rich and creamy but works great with the sharp fruit flavors. The ice cream keeps well and is very easy to scoop from the freezer (due to all the cream, I'm sure). No worries about consuming it within a few days. It's been a week and it still tastes superb. Just always press a piece of parchment or wax paper directly on the surface before sealing with the lid after every time you scoop from it. You might want to omit the salt in the fruit if you do use Mexican crema that has salt added.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


This homemade blackberry ice cream recipe is a 10. The instructions say to consume within a few days. No worries there. All gone the next day. The blackberries at the farmer’s market were gorgeous and I had heavy cream and buttermilk that I used to make homemade Mexican crema. Rather than bringing the heavy cream to a simmer in saucepan over heat, I microwaved it for 3 minutes, stirring every 30 seconds. After tempering the eggs and sugar with 1/2 the warmed heavy cream, the custard mixture was fairly thick already. Back in the microwave at 10% power, it took only another 1 1/2 minutes, stirring every 15 seconds, to get a thick custard mixture thick enough to coat the back of a spoon. I strained the custard mixture twice, whisked in the crema, vanilla, lime juice, and salt, and strained it again. I debated its expense for two years but the Whynter ice cream machine has been my favorite kitchen investment because it processes warm custard! (I use it more than my VitaMix!) I let the ice cream maker do most of the work by putting the blackberries on top of the “almost there” ice cream, processing it for another 5 minutes, and finishing the swirl when putting it in the freezer container. In 3 hours, the ice cream was perfect with a just-north-of-soft-serve and gloriously smooth texture.

Love everything about this, Sharon, thank you for sharing your experience!

I loved this ice cream. I had to make my own crème fraiche, but it was so worth it! Fresh blackberries picked on my little farm and this recipe, heaven on earth.

4 bananas, very ripe, sliced and frozen


Blend the bananas in a blender or food processor until smooth. This may take a bit so just scrape it down and keep blending.

Here’s a tasty banana ice cream recipe with chocolate chips so you can have the taste of chocolate in a healthy snack that is especially refreshing on hot days! Made with just 2 ingredients including real bananas, you can have a healthy and delicious snack fast!