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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.
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
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.
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).
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!
- 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.
- Cook the liquid over low heat, stirring constantly, with a little lemon juice and sugar to thicken it. Set aside to cool.
- 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.
- 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.
- 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.
Storage & Freezing
It’s fresh ice cream – we guarantee you won’t have leftovers – but if you should, obviously, keep covered in the freezer.
Does anyone know how much puree 24 ounces of blackberries makes? I already have the puree in my freezer. Thanks
You need about 2 cups of puree with seeds and pulp removed.
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.
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.
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.
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!
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?
That should work fine.
About how much store bought Blackberry seedless jam would you recommend using for this recipe?
Maybe 1 to 1 1/2 cups. You can always taste it and add more if desired.
Can you sub honey for sugar?
Looks amazingly delicious!