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.