Blackberry Ice Cream Recipe | Homemade Blackbery Ice Cream

PUBLISHED July 30, 2025· MODIFIED July 29, 2025 · by the author listed in the recipe card 1209 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of fruity, creamy frozen desserts that celebrate the flavors of summer, you’re going to love this homemade Blackberry Ice Cream! Bursting with juicy blackberries and churned to creamy perfection, this recipe is a refreshing treat that’s surprisingly simple to make.

Why You’ll Love This Incredible Ice Cream

Seasonal & Fresh. A perfect way to use juicy summer blackberries or frozen ones year-round.
Creamy Texture. This ice cream is ultra-smooth and scoopable, thanks to a custard base or coconut milk alternative.
No Artificial Flavors. Made from real fruit with no dyes or fake flavorings.
Customizable. You can churn it with or without eggs, add mix-ins like chocolate chunks, or swirl in lemon curd.

With just a handful of simple ingredients, you’ll have a homemade treat that rivals any premium store-bought pint. Serve it at your next barbecue or enjoy a scoop after a sunny afternoon walk. It’s always the right time for blackberry ice cream.

What Does Blackberry Ice Cream Taste Like?

Blackberry ice cream offers a delicious balance of tart and sweet, with the berries lending a rich magenta hue and natural complexity.

When blended with cream, sugar, and vanilla, the flavor becomes deep, fruity, and indulgent. It’s like summer in a bowl.

It’s one of those desserts that looks as good as it tastes and keeps you coming back for just one more spoonful.

Ingredients You’ll Need

Fresh or Frozen Blackberries– These are the star of the recipe, providing vibrant color and a bold, naturally fruity flavor. Fresh summer berries deliver peak flavor, but frozen ones work just as well year-round.
Granulated Sugar– Adds sweetness to balance the tartness of the blackberries. It also helps create a smooth texture by lowering the freezing point of the ice cream.
Heavy Cream– Essential for creaminess, it provides fat and richness, giving the ice cream a velvety mouthfeel and scoopable consistency.
Whole Milk– Balances the richness of the cream, making the ice cream less dense while still maintaining a luxurious texture.
Egg Yolks– Used in custard-style ice cream, they create a thicker, creamier texture and contribute a subtle richness to the flavor.
Vanilla Extract– Enhances and complements the blackberry flavor with a mellow, aromatic warmth.
Lemon Juice– Brightens the flavor and adds a bit of acidity, which sharpens the berry notes and prevents the ice cream from tasting flat.
Salt– A small but powerful addition that intensifies all the other flavors, balancing sweetness and enhancing the overall taste of the ice cream.

How To Make Blackberry Ice Cream

Cook the Blackberries. In a saucepan, combine the blackberries, half the sugar, and lemon juice. Cook over medium heat until the berries burst and become syrupy, about 8–10 minutes. Press the mixture through a fine-mesh sieve to remove the seeds. Cool the puree completely.
Prepare the Ice Cream Base. In a medium saucepan, whisk egg yolks (if using) with the remaining sugar until pale. Slowly add warm milk and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Don’t boil! Remove from heat and stir in heavy cream, vanilla, salt, and the cooled blackberry puree.
Chill the Mixture. Cover and refrigerate for at least 4 hours or overnight. Cold base = better texture when churned.
Churn. Pour the chilled mixture into an ice cream maker and churn according to your machine’s instructions (usually 20–25 minutes). The ice cream should thicken to a soft-serve consistency.
Freeze. Transfer the churned ice cream to an airtight container. Press parchment or plastic wrap on the surface and freeze for 2–4 hours or until scoopable.

Tips And Tricks

Creating a creamy, fruity batch of blackberry ice cream doesn’t have to be complicated! Here are a few helpful pointers:

Strain the Puree. Blackberry seeds can be gritty, so press the cooked berries through a fine mesh sieve for the smoothest texture.
Use Cold Ingredients. The colder your mixture before churning, the creamier your ice cream will be.
Freeze the Ice Cream Bowl. If using a bowl-style ice cream maker, freeze it overnight to ensure proper churning.

Variations

Blackberry ice cream is versatile! Try one of these delicious variations to put your own spin on this summer classic:

Blackberry Swirl– Swirl in an extra ribbon of blackberry puree after churning.
Blackberry Cheesecake– Add chunks of cream cheese or cheesecake filling for a tangy, indulgent treat.
Dairy-Free Version– Substitute coconut milk for the dairy and skip the eggs for a rich vegan version.
Blackberry Lemon– Add more lemon juice and zest to brighten the flavor even more.

What To Enjoy With Blackberry Ice Cream

This fruity frozen dessert pairs well with a variety of complementary flavors and textures:

Waffle Cones or Sugar Cones– Classic and fun to serve at parties.
Shortbread Cookies– Crumble some over the top for a buttery contrast.
Fresh Berries– Add a handful of fresh blackberries or raspberries for a double-berry delight.
Lemon Pound Cake– A slice of lemony cake and a scoop of blackberry ice cream is pure heaven.
Whipped Cream– A dollop of whipped cream takes it over the top.

How Long Does It Last?

Homemade blackberry ice cream can be stored in the freezer for up to 2 weeks. For best flavor and texture, consume it within the first 5–7 days.

Be sure to press parchment paper or plastic wrap directly onto the surface before sealing the container to prevent ice crystals from forming.

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