This blackberry ice cream recipe is the perfect summer treat that is refreshing and bursting with fruity flavors. The creamy texture combined with the tartness of the blackberries creates a delightful dessert that everyone will enjoy. It’s a simple recipe that is sure to impress your guests at any gathering or barbecue.

Preparation time: 15 minutes | Cooking Time: 20 minutes | Total Time: 4 hours to freeze | Serves: 6


  • 2 cups fresh blackberries
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, heat the blackberries and sugar over medium heat until the berries start to break down and release their juices.
  2. Remove from heat and let the mixture cool. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove seeds.
  3. In a large bowl, whisk together the blackberry puree, heavy cream, whole milk, and vanilla extract until well combined.
  4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  5. Transfer the churned ice cream to a container and freeze for at least 4 hours to set.
  6. Scoop and serve the blackberry ice cream with fresh blackberries on top.

Nutrition Information:

Calories: 320 || Fat: 24g || Carbohydrates: 25g || Protein: 2g

What I Love About This Recipe?

  • The combination of fresh blackberries and creamy ice cream creates a perfect balance of flavors.
  • It’s a simple recipe that can be easily customized with different fruits or mix-ins.
  • The vibrant purple color of the ice cream is visually appealing and adds a pop of color to any dessert spread.
  • This recipe is a great way to use up any excess blackberries from your garden or farmers market haul.
  • The homemade ice cream is worth the extra effort and tastes so much better than store-bought versions.

What To Avoid While Making this Recipe?

  1. Avoid boiling the blackberry puree, as this can cause the mixture to become too thick and affect the texture of the ice cream.
  2. Avoid over-churning the ice cream, as this can result in a grainy texture instead of a creamy consistency.
  3. Make sure to strain the blackberry puree to remove any seeds, as they can be unpleasant to bite into in the finished ice cream.
  4. Be patient and allow the ice cream to freeze for the full 4 hours to ensure that it is properly set and ready to serve.
  5. Avoid skimping on the heavy cream, as it is essential for creating a rich and creamy ice cream base.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment