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Blackberry Ice Cream Recipe

Blackberry Ice Cream Recipe
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★★★★★

4.7 from 6 reviews

Creamy homemade blackberry ice cream featuring layers of fresh blackberry puree and syrup swirled for a perfect balance of sweet and tart flavors. This luscious dessert uses fresh blackberries, rich cream, and natural vanilla for an irresistible summer treat.

Ingredients

Scale

Blackberry Syrup

  • 5 ounces (142g) fresh blackberries (1 heaping cup)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cornstarch

Blackberry Ice Cream Base

  • 8 ounces (227g) fresh blackberries (1 and ½ heaping cups)
  • ¾ cup (150g) granulated sugar
  • 2 cups (480mL) heavy cream
  • 1 cup (240mL) whole milk
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Prepare Ice Cream Maker: Ensure your ice cream maker is fully frozen and ready to use according to the manufacturer’s instructions before you begin.
  2. Make Blackberry Syrup: In a small saucepan, combine 5 ounces of fresh blackberries, ¼ cup sugar, and cornstarch. Cook over medium-low heat while mashing the berries, stirring continuously. Continue cooking for about 5 minutes until the sauce thickens.
  3. Strain Syrup: Press the cooked mixture through a fine mesh strainer into a small bowl to remove seeds. Discard solids and refrigerate the syrup until needed.
  4. Macerate Blackberries for Ice Cream: In a medium bowl, combine 8 ounces of blackberries with ¾ cup sugar. Gently mash the berries and stir, then let sit for 15 minutes to release juices.
  5. Blend and Strain Blackberry Mixture: Blend the macerated berries until smooth, then strain through a mesh sieve into a large bowl to remove seeds and pulp.
  6. Combine Ice Cream Ingredients: To the strained blackberry puree, add 2 cups heavy cream, 1 cup whole milk, 2 teaspoons vanilla extract, and ⅛ teaspoon salt. Whisk until the sugar starts dissolving and mixture is smooth.
  7. Churn the Ice Cream: Attach the dasher to your pre-frozen ice cream maker. With the dasher running, slowly pour the ice cream mixture into the canister. Churn according to the manufacturer’s directions, about 20-30 minutes, until thickened.
  8. Layer Ice Cream and Syrup: Transfer about one-third of the ice cream to a freezer-safe loaf pan. Add a layer of one-third of the blackberry syrup, then repeat layers twice more finishing with ice cream and syrup.
  9. Swirl and Freeze: Using a butter knife, swirl the syrup gently into the ice cream for a marbled effect. Cover and freeze for at least 4 hours, preferably overnight, until firm and scoopable.

Notes

  • For best results, make sure your ice cream maker bowl is fully frozen at least 24 hours prior to preparing the recipe.
  • You can substitute fresh blackberries with frozen ones, thawed and drained.
  • If you prefer a seedless texture, be thorough when straining the berry mixtures.
  • Store leftover ice cream tightly covered in the freezer for up to one week for optimal texture.
  • Feel free to add a splash of lemon juice to the blackberry syrup for a brighter flavor.

Nutrition

Keywords: blackberry ice cream, homemade ice cream, berry dessert, summer dessert, fruit ice cream

Find it online: https://kitchenbyclara.com/blackberry-ice-cream-recipe/