Few summer treats are as refreshing and delicious as homemade blackberry ice cream. The sweet-tart flavor of fresh berries make this creamy dessert perfect for cooling off on a warm day or impressing friends at your next gathering.

Whether you’re searching for an old fashioned blackberry ice cream recipe full of rich flavor, or a quick and simple blackberry ice cream recipe with no eggs, this post has you covered. Plus, if you have an ice cream maker, I’ll guide you through how to use it for the best texture possible. This is truly the best blackberry ice cream recipe EVER.

Why Make Blackberry Ice Cream at Home?

Homemade ice cream means full control over ingredients — no preservatives or artificial flavors, just fresh, real food. Blackberries add a natural sweetness and vibrant color, along with antioxidants that pack a nutritional punch. Store-bought versions rarely match the fresh taste and creamy texture you can achieve at home.

Making your own ice cream is also a fun kitchen project that anyone can enjoy, especially kids. Plus, it lets you tailor the recipe to your dietary preferences — from egg-based custards to no-egg versions.

How Do I Make Homemade Ice Cream?

Blackberry ice cream recipe made without eggs, styled with berries on a wooden surface — This no-egg recipe lets the fresh blackberry flavor shine.

Making homemade ice cream is easier than you might think! Here’s a simple step-by-step guide to get creamy, delicious results every time:

Prepare the Base:
Start by mixing your base ingredients — heavy cream, milk, and sugar. Heat gently to dissolve the sugar, then let it cool completely.
Chill the Mixture:
Once your base is ready, chill it in the refrigerator for at least 3 hours or overnight. This helps the ice cream freeze faster and develop a smooth texture. Mine was ready in 3 hours but my freezer is really cold.
Make the Blackberry Syrup:
While your base chills, heat frozen blackberries on the stove for about 10 minutes until softened. Then, push the cooked berries through a fine mesh strainer or food mill to remove seeds and pulp. Chill the syrup before adding it to your ice cream.
Churn the Ice Cream:
Pour the chilled base into your ice cream maker as directed, starting by pouring in the base, then adding the blackberry syrup as it is churning. Churn according to the manufacturer’s instructions to incorporate air and prevent large ice crystals from forming.
Freeze to Set:
After churning, transfer the ice cream to a freezer-safe container and freeze for a few hours to firm up before serving.

Enjoy your homemade treat! Experiment with flavors and mix-ins to create your perfect scoop.

Ingredients for the Best Blackberry Ice Cream

Here’s what you’ll need for a classic batch:

2 cups fresh or frozen blackberries
1/2 cup granulated sugar
1 ½ cups heavy cream
2 cups whole milk

Tips for Making Homemade Ice Cream

Creamy homemade blackberry ice cream melting slightly in a waffle cone — You’d never know this ice cream has no eggs — it’s smooth, rich, and berry-packed.

Use fresh or frozen blackberries for the best flavor.
Strain the blackberry syrup thoroughly to remove seeds unless you prefer some texture.
Add a splash of lemon juice in the syrup to brighten the berry flavor.
Reserve a few cooked berries to fold in for bursts of fruitiness and texture.
Chill your base thoroughly before churning for a creamier result.
Store in an airtight container and enjoy within 1–2 weeks.

How to Make Homemade Ice Cream With Ice Cream Maker

An ice cream maker is a great tool that churns the ice cream as it freezes, preventing large ice crystals and giving you that soft, scoopable texture.

Make sure your ice cream maker bowl is fully frozen if it requires pre-freezing. (you CAN’T skip this step!)
Pour your chilled base into the machine and churn according to manufacturer instructions (usually 20–30 minutes).
The ice cream will thicken and double in volume, be patient as it can take a while.
You have to chill the ice cream in the freezer before scooping it otherwise you have soft-serve ice cream.

If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals, but the texture will be less creamy

FAQs About Blackberry Ice Cream

Blackberry ice cream cone resting on rustic wooden surface with berries scattered — This melt-in-your-mouth treat is as beautiful as it is delicious.

Can I make blackberry ice cream without eggs?

Yes! This blackberry ice cream recipe no eggs is a fantastic option if you want to avoid custard-making. It’s easier and quicker but still creamy and full of flavor.

What if I don’t have an ice cream maker?

No worries — the no-churn method works well. Just freeze the mixture and stir every 30 minutes to keep it creamy.

How long does homemade blackberry ice cream last?

Best enjoyed within 1-2 weeks when stored in an airtight container in the freezer.

How can I prevent seeds in my ice cream?

Strain your cooked blackberry puree through a fine mesh strainer to remove seeds before mixing. You can also use a food mill if that is all you have.

Scoop of blackberry ice cream in a white bowl with spoon — Perfectly scoopable straight from the freezer — no churning drama here.

Whether you’re a fan of an old fashioned blackberry ice cream recipe or prefer the simplicity of a no-egg version, this recipe delivers creamy, fruity goodness every time. Using an ice cream maker will give you the smoothest results, but don’t worry if you don’t have one — you can still make a delicious treat with a bit of extra effort.

Blackberry ice cream is a delicious way to celebrate summer’s bounty—especially for those of us lucky enough to pick wild berries on the farm. But don’t worry if you don’t have access to wild blackberries; store-bought berries work beautifully in this recipe too. It’s always a crowd-pleaser, whether at family dinners, parties, or just as a cool, refreshing treat on a warm day.

Blackberry ice cream in a waffle cone held outdoors with a rustic background

Print Recipe

Blackberry Ice Cream Recipe

This homemade blackberry ice cream recipe combines fresh or frozen blackberries with a creamy base of heavy cream, whole milk, and sugar. The blackberry syrup is made by cooking and straining the berries to remove seeds, ensuring a smooth texture. After chilling the base and syrup, the mixture is churned in an ice cream maker and frozen to set. It’s a refreshing and naturally sweet dessert perfect for summer gatherings.

Ingredients

2 cups fresh or frozen blackberries (I use frozen)
½ cup white sugar
1 ½ cups heavy cream
2 cups whole milk must be whole milk

Instructions

Mix heavy cream, milk, and sugar. Heat gently to dissolve sugar, then cool completely.
Refrigerate the base for at least 3 hours or overnight to improve texture. Mine was ready in 3 hours.
Heat frozen blackberries on the stove for about 10 minutes until softened. Push through a fine mesh strainer or food mill to remove seeds and pulp. Chill before use.
Pour the chilled base into your ice cream maker, then add the blackberry syrup. Churn according to your machine’s instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.

Want more seasonal recipes? Try this Peach Cinnamon Roll Recipe

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.