This blackberry ice cream is the perfect fruity, and creamy, purple ice cream made with the best blackberry flavor in the ice cream base, and in a sweet blackberry swirl throughout. It’s easy to make, without any eggs, and only 7 ingredients, and a great way to cool down.
Since July is national ice cream month, I hope you’re ready for delicious homemade ice cream recipes all month long. This blackberry ice cream is a delicious, creamy, and fruity ice cream made with the blackberries.
The ice cream base is full of a fresh blackberry puree mixed directly into it to give you the perfect blackberry flavor in every bite. Then for an extra touch this ice cream also has a nice blackberry swirl throughout, giving you little pockets of that extra delicious sweet and tart blackberry flavor.
It’s a beautiful purple colored ice cream, and the reddish purple swirls make it even more lovely looking. And thankfully the flavor is just as beautiful to match. It’s lush, and creamy, and fruity, and delicious.
- blackberries: you can use fresh blackberries or frozen, though in the summer I recommend using fresh if you can find them.
- heavy cream: this helps give your ice cream the ultra rich, and creamy texture.
- whole milk:
- Granulated Sugar: this adds just the right amount of sweetness to balance the tart flavor of the blackberries.
- Vanilla Extract: just adds the right amount of flavor to the ice cream base.
- Salt: just a dash helps balance out the sweetness of the ice cream
- Cornstarch: this helps thicken up the blackberry swirl, if you’re skipping the swirl you won’t need this.
How to make Blackberry Ice cream?
Add your ice cream freezer bowl to your freezer overnight.
Add your blackberries, sugar, and cornstarch to a small sauce pan. Cook over medium-low heat for about 5 to 10 minutes, mashing the berries as they cook. Cook until the sauce starts to thicken. Then place it into the fridge to chill until needed.
Add your remaining blackberries, and sugar to a medium sized bowl. Stir them together, mashing the berries slightly as you go, and let them sit together for about 15 minutes. Blend the blackberry and sugar mixture together in a blender or food processor. Push the mixture through a fine-mesh sieve or strainer if you want to remove the blackberry seeds for a smoother ice cream base.
Add the pureed blackberries, heavy cream, milk, vanilla and salt to a large bowl and mix together together. Then pour that mixture into your prepared ice cream maker. Run according to the manufactures directions, or until the ice cream starts to thicken up, mine takes about 30 minutes.
Add a few spoonfuls of the ice cream into your 2 quart container, and drizzle some of the blackberry sauce over the top. Add more ice cream, more sauce, until it’s all used and the container is filled. Cover the container and place it in the freezer for at least 6 hours, though I like to freeze it overnight, until it is cured and hardened so you can scoop it.
Tips and Tricks:
- Don’t forget to freeze your ice cream bowl at least 12 hours before you want to make your blackberry ice cream.
- I recommend using high fat ingredients for the richest, creamiest ice cream – you want heavy cream and whole milk. But you can substitute half and half and a lower fat milk if desired to cut some of the fat.
- You can push your ice cream mixture through the strainer multiple times to remove more and more seeds, for a creamier ice cream. Push it through, clean out the strainer, and push it through again.
- You can skip adding the blackberry swirl to the ice cream if you want to save your self a couple steps.
- Add your favorite mix ins to this ice cream to give it a nice texture and flavor change throughout. I love adding tiny chopped up dark chocolate or white chocolate pieces, about 1 cup is perfect. You can also add in hot fudge sauce, brownies, chopped up Oreos, or even a graham cracker swirl like you’ll find in our Strawberry Cheesecake Ice cream.
How to store?
Store any leftover blackberry ice cream in a 2 Quart container with a lid, or covered tightly with plastic wrap and foil for up to 2 weeks. The ice cream will start to get icy and form crystals, and will lose some of it’s fresh flavor after that time.
This blackberry ice cream is the perfect sweet, and fruity ice cream. It’s bursting with a sweet blackberry sauce spread throughout and is such a fun summer ice cream flavor.
More fruity ice cream recipes:
- Raspberry Ice Cream
- Peach Ice Cream
- Cherry Chip Ice Cream
- Strawberry Cheesecake Ice Cream
- Chunky Monkey Ice Cream
- Strawberry Ice Cream
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Blackberry Ice Cream
For the Blackberry Sauce Swirl:
- 1 cup blackberries
- 3 TBS granulated sugar
- 1 tsp cornstarch
For the Blackberry Ice Cream:
- 1 1/2 cups blackberries
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp vanilla extract
- 1 pinch salt
For the Blackberry Sauce Swirl:
- Add the blackberries, sugar, and cornstarch to a small sauce pan. Cook over medium low heat mashing the berries, and stirring the sauce as it cooks, for about 5 minutes or until the sauce starts to thicken.
- Transfer the sauce to a small bowl and place it in the fridge to chill until needed.
For the Blackberry Ice Cream:
- Add the blackberries and sugar to a medium sized bowl, stirring them together and mashing the berries a bit. Let it sit together for 15 minutes.
- Blend the blackberries and sugar together in a blender or food processor. Push the berry mixture through a strainer to remove the blackberry seeds.
- Add the pureed blackberry/sugar mixture, heavy cream, milk, vanilla and salt to a large bowl and stir them together.
- Pour the mixture into your prepared and running ice cream maker. Run according to the manufactures directions, or until the ice cream thickens up, about 30 minutes.
- Add spoonfuls of the blackberry ice cream into a 2 quart container, drizzle blackberry sauce over the top. Repeat with more ice cream and more sauce until the container is filled and all the ice cream is in it.
- Cover the container and place it in the freezer for at least 6 hours, or overnight for harder scooped ice cream.
This blackberry ice cream was first posted on July 28, 2013. The photos and text were updated on July 4, 2022.
Kerry Thompson says
Just the best tasting, easy making blackberry ice cream out there. So good! Making it again today. Thank you, this recipe is a keeper!
So glad you love it!
Lynda Grech says
Looks amazing. Considering I’ve tried lots of MMD’s recipes I have no doubts this will also be amazing.
I was wondering… can you make this ice cream without the sugar? With a sugar substitute?
(Diabetics need to know!)
I don’t use white sugar I use sweet and condense milk instead.
Makes it creamer and richer than sugar.
I’m not sure Lynda, I haven’t tried any ice cream recipes with a sugar substitute, so I can’t say for sure. Let me know if you try it.
I am confused since it seems like there are two separate recipes here. The first one seems like there is no heating of the milk. Which one is correct and what amounts are used?
Sorry for the confusion Kelly! I’m in the process of updating the recipe. The old recipe is listed, and I haven’t written the new recipe yet. Make it how it’s written, or you can follow our strawberry ice cream recipe and sub blackberries.
Looks yummy. I love blackberries! 🙂