Blackberry Ice Cream

5 from 5 votes

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.

Prep Time1

Cook Time5

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: blackberry, ice cream

Servings:

Calories: 284kcal

Equipment

Large Mixing Bowl

Ingredients

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

Instructions

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.

Nutrition