Honestly it might be surprising it’s taken me this long to come up with a blackberry ice cream recipe. My love of all things blackberry is no secret. And since getting reacquainted with my ice cream maker this summer – I have entered the ice cream (sorbet, sherbet) making stage of pandemic, because I think we all know I was never going to buy an RV!

Simple is generally my preference with ice cream, especially with fresh fruit. I find custards freeze nicely, but adding and fiddling with eggs, not really my thing and doesn’t always taste better, for all the extra work, in my opinion. I always like my ice cream soft, freshly churned from the ice cream maker myself. And this simple blackberry ice cream is no exception. But frozen firm in the freezer seems to disappear quickly too with my family and be their preference! I find storing in large canning jars in the freezer works well for us.

I do leave the seeds in because I find, like with jam, it gives more flavour and a pleasant crunch. It also bears mentioning that summer fruit ice creams taste great along summer fruit pies too. And it’s hard to beat the intense purply pink colour of the finished ice cream.

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Blackberry Ice Cream

Simple and Delicious Blackberry Ice Cream

Course Dessert

Cuisine American

Keyword blackberry, ice cream

Prep Time 10 minutes

Servings 10

Author Laura Crawford

Ingredients

• 3 Cups washed blackberries
• 1 1/2 Cups Sugar
• 2 Cups Whipping Cream heavy cream
• 2 Cups Half and Half
• 1/2 Teaspoon Vanilla optional
• pinch Salt optional

Instructions

1. Combine washed fruit with sugar, stirring and mashing fruit. Allow to macerate in the fridge for 1-2 hours until really cold (starting with refrigerated berries makes this step go quicker).
2. Mash or use an immersion blender to blend up some or all of the fruit depending on your preference.

3. Combine with the cream and half and half. Add in vanilla and pinch of salt if using.

4. Turn on the ice cream maker and add the ice cream mixture. Allow to churn 20 – 30 minutes until desired consistency.
5. Serve as is or scoop into a container and freeze for an additional 1 -2 hours for firmer ice cream.
6. Store any leftovers in a sealed container in the freezer. If frozen for periods longer than 12 hours, it may need 10 -15 minutes at room temperature before scooping.

Looking for other refreshing recipes?! Then why not try Orange Sherbet or a Copycat Orange Julius!

It’s more blackberry recipes that you’re after?! Then check out my round up of favourite blackberry recipes.

And why not come and find me on Pinterest!