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With just six simple ingredients, this recipe for Fresh Blackberry Ice Cream is one of the easiest summer recipes around. A simple no-churn vanilla custard base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing.

Close up of scoops of blackberry icecream in bowl.

Making ice cream without an ice cream maker is easier than you think. Follow this delicious recipe and you can enjoy this summer ice cream in no time!

Once summer comes around, I start to think of warm evenings, flip flops, lazy lunches and dessert! Dessert seems standard fare in the summer, not just something to be enjoyed on a special occasion. And what better and easier summer dessert to make this smooth creamy homemade ice cream recipe?

I love any kind of ice cream – you’ve probably already seen my recipes for peaches and cream ice cream or my coffee crunch ice cream. But in July, when the blackberry bushes are heavy with fresh fruit, there is almost nothing better you can do for your family than to make homemade blackberry ice cream!

Blackberry Ice Cream Recipe Details

  • Taste – Cool and rich and swirled with fresh fruit.
  • Texture – Rich and creamy.
  • Ease – Easier than you think! No ice cream maker required.
  • Time – It only takes about 20 minutes to prepare and cook this recipe, but it will need to freeze for 6 hours.

What You’ll Need

Ingredients

You might want to use store-bought frozen berries here, but truly, mid-summer fresh berries bursting with flavor will be worth it. Many ice cream recipes call for egg yolks, but not this one. It’s shocking how these simple ingredients can produce such a smooth and creamy ice cream treat!

  • Blackberries– The fresher and juicier the better
  • Lemon Juice – From a lemon, please, not a bottle.
  • Sugar – Granulated sugar for sweetness.
  • Cream – Heavy cream or whipping cream, not milk or half and half.
  • Sweetened condensed milk – this will thicken the ice cream and help give it a rich and creamy consistency. This is not evaporated milk, nor is it unsweetened. You need the sugar – make sure you read the labels!
  • Vanilla Extract – I always use my homemade vanilla, but please use the best quality real extract you can find – not artificially flavored.

Recommended tools

This recipe doesn’t require an ice cream maker. Just a (this is what I use), a fine-mesh sieve (I use this one), and an electric mixer (if you are in the market for a new one this is my favorite).

Overhead of blackberry ice cream in bowl.

How to Make Blackberry Ice Cream

There are two steps to making this ice cream – you’ll create a jam from the blackberries, and you’ll make a creamy ice cream base. Mix them together, freeze, and enjoy!

  1. Blend blackberries until they are a pureed into smooth, juicy consistency. Strain the puree through a fine-mesh sieve to remove all the seeds. I prefer a creamy ice cream without bits of seeds getting stuck in my teeth. But, you can skip this step if you don’t mind the seeds.
  1. Cook the liquid over low heat, stirring constantly, with a little lemon juice and sugar to thicken it. Set aside to cool.
  1. To make the base – Beat the cream with an electric mixer until stiff peaks form. Slowly pour in the condensed milk and vanilla extract and beat until thickened.
  2. Transfer half of the whipped cream to a separate bowl and mix in the cooled puree until thickened. Gently fold in remaining cream to create swirls.
  3. Freeze for about 6 hours, and enjoy!

Tips For Success

  • Resist the urge to use store bought frozen berries. They’ll be bland and flavorless and will taste like vanilla ice cream.
  • Don’t over mix the addition of the second portion of whipped cream. You want to maintain the beautiful swirls, not fully combine the ice cream.
  • Freeze for at least six hours.
Spoon scooping out blackberry swirled ice cream.

Storage & Freezing

It’s fresh ice cream – we guarantee you won’t have leftovers – but if you should, obviously, keep covered in the freezer.

Overhead of blackberry ice cream in bowl.

Fresh Blackberry Ice Cream (No Churn)

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 20 minutes

With just six simple ingredients, this recipe for Fresh Blackberry Ice Cream is one of the easiest summer recipes around. A simple no-churn vanilla ice cream base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing. Making ice cream without an ice cream maker is easier than you think. Follow this delicious recipe and you can enjoy this summer ice cream in no time!

Ingredients

  • 24 ounces (680 g) fresh blackberries, rinsed and patted dry, about 4 cups
  • ½ teaspoon lemon juice
  • ½ cup (100 g) sugar
  • 2 cups (480 ml) heavy cream
  • 14 ounces (397 g) sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions

  1. Add the blackberries to a blender and pulse until fully pureed. You want a smooth, juicy consistency. Press the puree through a fine-mesh sieve and discard the pulp. You should have about 2 cups of liquid.
  2. Transfer the liquid to a medium saucepan, add in the lemon juice and sugar. Heat over medium-high heat until reduced by half and thickened, about 5 minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
  3. Add the heavy cream to a large bowl. Using and electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Add the vanilla extract. Turn the speed back up to high and beat until thickened.
  4. Transfer 2 cups of the whipped cream to a separate bowl. Add in the cooled puree and mix until well combined. Gently fold into the remaining whipped cream to create swirls. Don't over mix or you will lose the swirls.
  5. Transfer to a freezer-safe container and freeze for at least 6 hours.

Notes

Blackberries: It's important to use blackberries that are in season! Out of season blackberries are flavorless and your ice cream will taste like plain vanilla.

Recommended Products

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Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 666Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 120mgSodium: 136mgCarbohydrates: 77gFiber: 5gSugar: 72gProtein: 11g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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31 Comments

  1. Does anyone know how much puree 24 ounces of blackberries makes? I already have the puree in my freezer. Thanks

  2. Lynette S says:

    We have blackberry bushes all around our neighborhood so was looking for a recipe using seedless blackberries (I hate the seeds, LOL). This recipe was perfect. I also had blueberries so made a batch of both. So yummy! One thing I noted for next time is when making the jam, I will add a little sugar and taste it before adding all of it. The blackberry was a bit sweeter than I would have liked. I adjusted for the blueberry and it was perfect. Still so good! This recipe is a keeper.

  3. I’ve tried to make this ice cream twice now and failed both times at the stage where you combine the whipped cream with the condensed milk. It separates and curdles!!!!!! Please advise.

    1. It sounds like you have overwhipped the heavy cream and it’s turning into butter. You only need to beat it until it forms stiff peaks then after adding the sweetened condensed milk, you only mix it until it’s combined and slightly thickened.

  4. Blackberry Ice cream is my all time favourite and this looks delicious! I’ve never made Ice cream before so my results may not be a beautiful as yours but this sounds like a doable recipe so I’ll definitely give it a go!

  5. I think using a store-bought blackberry jam or preserves would be a great alternative when blackberries are out of season. Did you think this would work?

      1. Levie Marie says:

        About how much store bought Blackberry seedless jam would you recommend using for this recipe?

      2. Maybe 1 to 1 1/2 cups. You can always taste it and add more if desired.

  6. Can you sub honey for sugar?