Homemade Blackberry Ice Cream
This homemade blackberry ice cream is a creamy, egg-free dessert swirled with fresh blackberry syrup. Easy to make with simple ingredients, it’s a fruity, satisfying treat perfect for summer or anytime you crave a refreshing, wholesome frozen dessert.
Equipment
- 1 Ice cream maker (pre-frozen)
- 1 stand mixer with dasher attachment
- 1 blender or food processor
- 2 Medium bowls
- 1 small saucepan
- 1 mesh strainer
- 1 Freezer-safe pan (approx. 9" x 5")
- 1 whisk
- 1 Butter knife
Ingredients
Blackberry Syrup:
- 5 oz 142 g fresh blackberries
- ¼ cup 50 g granulated sugar
- 1 tsp cornstarch
Blackberry Ice Cream:
- 8 oz 227 g fresh blackberries
- ¾ cup 150 g granulated sugar
- 2 cups 480 mL heavy cream
- 1 cup 240 mL whole milk
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Prepare Your Equipment: Before diving into the recipe, ensure your ice cream maker is completely frozen according to the manufacturer’s instructions. If you’re using a stand mixer attachment, assemble it with the dasher fitted securely. Having all tools ready—blender or food processor, mesh strainer, saucepan, bowls, whisk, and freezer-safe pan—will make the process smooth and stress-free.
- Make the Blackberry Syrup: Place the blackberries, sugar, and cornstarch into a small saucepan. Cook over medium-low heat, gently mashing the berries with a spoon or spatula as they soften. Stir consistently to prevent sticking or burning, letting the mixture simmer for about 5 minutes until it thickens into a smooth syrup. Once thickened, transfer the mixture to a mesh strainer over a small bowl and press gently with a spatula or spoon to remove the seeds. Collect the smooth syrup in the bowl and refrigerate it while preparing the ice cream base. Discard the remaining seeds and pulp, or save for smoothies.
- Macerate the Blackberries: In a medium-sized mixing bowl, combine the blackberries with the sugar. Gently mash the berries with a spoon or fork to release their natural juices. Allow the mixture to sit at room temperature for 15 minutes. This step softens the fruit, enhances sweetness, and makes it easier to blend into a smooth puree.
- Blend and Strain the Blackberry Puree: Transfer the macerated berries into a blender or food processor. Blend until fully smooth. Place a fine mesh strainer over a large bowl and pour the blended mixture through it, pressing with a spatula to remove all seeds and residual pulp. Discard the leftover solids, leaving only a silky, seed-free blackberry puree for the ice cream base.
- Combine Ice Cream Base Ingredients: Add the heavy cream, whole milk, vanilla extract, and salt to the large bowl containing the strained blackberry puree. Whisk thoroughly until the mixture is fully combined and the sugar begins to dissolve. The liquid should appear smooth, slightly thickened, and uniformly blended. Taste carefully and adjust sweetness if needed—keep in mind the blackberry syrup will also add sweetness later.
- Churn the Ice Cream: Place the ice cream maker attachment with dasher onto your stand mixer. Turn the mixer on so the dasher begins rotating. Slowly pour the ice cream mixture into the frozen canister. Churn according to the manufacturer’s instructions, which usually takes 20–30 minutes. The mixture should thicken to a soft-serve consistency, creamy and slightly firm.
- Layer Ice Cream and Syrup: Select a freezer-safe pan, ideally a 9" x 5" loaf pan. Pour approximately one-third of the churned ice cream into the pan, spreading it evenly. Drizzle one-third of the chilled blackberry syrup over the ice cream layer. Repeat the process with another one-third of the ice cream and syrup, then finish with the remaining ice cream and syrup on top. Using a butter knife, gently swirl the syrup into the ice cream to create a marbled effect, but avoid overmixing to maintain distinct layers.
- Freeze Until Firm: Cover the pan loosely with plastic wrap or a lid and place it in the freezer. Allow the ice cream to firm up for at least 4 hours, preferably overnight, until it reaches a scoopable consistency.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones and garnish with fresh blackberries, a drizzle of additional syrup, or a sprig of mint if desired. Enjoy a creamy, fruity, and refreshing homemade treat that’s perfect for any occasion.
Notes
- Use fresh or thawed blackberries: Fresh berries give the brightest flavor, but frozen ones work perfectly if thawed completely. Don’t discard the juice from thawed berries—it adds natural sweetness and deep color.
- Sugar adjustments: You can tweak the sugar amount based on your berries’ sweetness. Sweeter berries may need slightly less sugar.
- Ice cream consistency: Churning times may vary by ice cream maker. Stop when the mixture reaches a soft-serve texture; it will firm up in the freezer.
- Avoid over-swizzling: When layering syrup and ice cream, swirl gently to preserve distinct ribbons of flavor. Overmixing can flatten the texture.
- Room temperature prep: Let heavy cream and milk sit at room temperature for 15–20 minutes before mixing; this helps the sugar dissolve evenly.
