Indulge in the luscious taste of homemade blackberry ice cream, bursting with natural fruit flavor and a creamy texture that’s impossible to resist.
Packed with fiber from fresh blackberries and rich, satisfying fats from heavy cream, this recipe is naturally gluten-free, easy to make, and perfect for everyday desserts, family treats, or special occasions.
Blackberry Ice Cream
Equipment
- 3-quart stainless steel saucepan
- Metal spatula
- Flexible spatula
- Fine-mesh stainless steel strainer (non-reactive)
- Ice cream maker
- Freezer-safe container (1 quart)
- Digital kitchen scale
Ingredients
- 40 ounces fresh blackberries washed and drained (about 8 cups / 1.13 kg)
- 5 ¼ ounces granulated sugar approximately 3/4 cup / 148 g
- ⅛ teaspoon kosher salt or 1/16 teaspoon table salt; 0.5 g
- 14 ounces heavy cream about 1 3/4 cups / 395 g
- ⅛ teaspoon ground cinnamon
- 2 teaspoons bourbon rum, or gin (optional)
- ½ ounce fresh lemon juice 1 tablespoon / 15 g, optional
Instructions
- Prepare Fresh Blackberries: Start by thoroughly washing 40 ounces (about 8 cups) of fresh blackberries under cold running water. Gently drain them in a colander to remove excess moisture. This ensures the berries are clean and ready for cooking without adding extra water, which could affect the texture and flavor of your ice cream.
- Combine Fruit, Sugar, and Salt: In a 3-quart stainless steel saucepan, place the washed blackberries along with 5 1/4 ounces (3/4 cup) of granulated sugar and 1/8 teaspoon kosher salt (or 1/16 teaspoon table salt). Using a metal spatula, gently press and crush the berries. The sharp edge of the spatula helps release juices more efficiently than a dull utensil while minimizing splashing.
- Measure and Track Reduction: Place your kitchen scale under the saucepan and weigh the mixture. Make a note of this total weight; you will use it to determine when the fruit has reduced properly during cooking. This precision ensures the ice cream maintains the perfect balance of sweetness and fruit intensity.
- Heat the Blackberry Mixture: Set the saucepan over medium heat and bring the mixture to a gentle, bubbling boil. Stir constantly with your metal spatula to prevent scorching. Once bubbling, reduce the heat to a simmer. Continue stirring frequently as the mixture gradually thickens.
- Reduce the Fruit Mixture: Simmer until the mixture has reduced by 14 ounces (approximately 395 g). Depending on your stove and pan, this process can take around 30 minutes. Avoid over-reducing, which can result in a bitter or overly concentrated flavor. If necessary, add a splash of water to adjust the weight back to the target reduction.
- Strain for Smooth Purée: Place a fine-mesh, non-reactive strainer over a large mixing bowl. Pour the reduced blackberry mixture through the strainer. Using a flexible spatula, press and stir the berries to extract as much juice as possible. You should end up with roughly 20 ounces (565 g) of smooth blackberry purée, leaving about 10 ounces (285 g) of seedy pulp in the sieve. Discard the pulp.
- Blend in Cream and Flavorings: To the smooth blackberry purée, add 14 ounces (1 3/4 cups) of heavy cream, 1/8 teaspoon ground cinnamon, and, if desired, 2 teaspoons of bourbon, rum, or gin. For a bright, fresh note, add 1 tablespoon (15 g) of lemon juice if needed. Stir gently but thoroughly until all ingredients are fully combined, creating a smooth, richly colored mixture.
- Chill the Mixture: Cover the combined mixture and either refrigerate or place it in an ice bath. Cool it until it reaches 40°F (4°C) or lower. Proper chilling is critical for creating a creamy, smooth texture in your finished ice cream. Meanwhile, prepare your ice cream maker by placing a 1-quart container and flexible spatula in the freezer so they are fully chilled.
- Churn the Ice Cream: Pour the chilled blackberry mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will gradually thicken, becoming light and creamy. Churning incorporates air, giving the ice cream a smooth, velvety texture and enhancing its rich flavor.
- Transfer and Freeze: Once the ice cream reaches a soft-serve consistency, use the chilled spatula to scrape it into your pre-frozen 1-quart container. Smooth the surface, cover with plastic wrap pressed directly against the ice cream, and seal with the container lid. Freeze for at least 4 hours, or until firm enough to scoop.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for a soft-serve experience, or after freezing for a more traditional, firm texture. The result is a rich, fruity, creamy ice cream with a vibrant blackberry flavor that’s perfect for hot days, special occasions, or as a wholesome, indulgent treat.
Notes
- Always choose fresh, ripe blackberries for the best flavor and natural sweetness; under-ripe or overly soft berries can affect the texture and color of the ice cream.
- Using a digital kitchen scale ensures precise measurements and helps track reduction during cooking for consistent results.
- Adjust sweetness according to the natural tartness of your blackberries; some berries may require slightly more or less sugar.
- Chilling the mixture thoroughly before churning improves creaminess and prevents ice crystals from forming.
- The optional alcohol (bourbon, rum, or gin) adds depth and helps keep the ice cream soft when frozen, but it can be omitted for a family-friendly version.
Chef’s Secrets To Perfect Ice Cream
Achieving smooth, creamy ice cream starts with controlling temperature and texture throughout the process.
Always cook the blackberry mixture gently to avoid scorching, and monitor the reduction carefully for optimal flavor.
Straining the purée removes seeds, creating a silky base.
Chilling the mixture thoroughly before churning ensures a creamy, velvety texture.
For extra richness, use high-quality heavy cream and freshly grated lemon zest to brighten flavors.
Finally, allow the ice cream to rest in the freezer with plastic pressed directly on the surface to prevent ice crystals and maintain a perfect scoopable texture.
Serving Suggestions For Maximum Enjoyment
This blackberry ice cream is versatile and pairs beautifully with a range of desserts.
Serve it on its own for a refreshing, fruity treat, or pair with warm shortcakes, pound cake, or chocolate sauce for a decadent dessert.
For a sophisticated touch, sprinkle toasted nuts or fresh mint leaves on top.
It also works well as a topping for pies or tarts, adding a cool, creamy contrast to baked goods.
Soft-serve right from the ice cream maker is perfect for casual entertaining or a quick indulgence.
Storage Tips For Best Results
Store homemade blackberry ice cream in an airtight, freezer-safe container to maintain its creamy texture and prevent freezer burn.
Press plastic wrap directly onto the ice cream surface before sealing with the lid to minimize ice crystal formation.
Keep it in the coldest part of the freezer, ideally at 0°F (-18°C) or lower.
For the best flavor and texture, consume within two weeks.
If the ice cream hardens too much, allow it to sit at room temperature for 5–10 minutes before scooping to soften slightly.
Frequently Asked Questions
1. Can I use frozen blackberries instead?
Yes, frozen blackberries can be used if fresh ones aren’t available. Thaw them completely and drain excess liquid before cooking. The ice cream may be slightly less vibrant in color but will still be delicious.
2. Do I have to add alcohol?
No, the alcohol is optional. It enhances flavor and improves scoopability by slightly lowering the freezing point, but you can omit it for a family-friendly version without affecting overall taste.
3. Why is straining the purée important?
Straining removes seeds and pulp, giving the ice cream a smooth, creamy texture. Skipping this step can result in a grainy texture and small crunchy seeds throughout.
4. How can I prevent ice crystals?
Ensure the mixture is well-chilled before churning and press plastic wrap directly onto the ice cream surface before freezing.
Store in an airtight container in the coldest part of the freezer to maintain smoothness.
5. Can I make this ahead of time?
Absolutely! You can prepare the blackberry purée and even combine it with cream a day ahead.
Keep it refrigerated until ready to churn. The ice cream itself can be made in advance and frozen for up to two weeks without losing quality.
