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With just six simple ingredients, this recipe for Fresh Blackberry Ice Cream is one of the easiest summer recipes around. A simple no-churn vanilla custard base is swirled with homemade fresh blackberry jam for a frozen treat that tastes amazing.
Making ice cream without an ice cream maker is easier than you think. Follow this delicious recipe and you can enjoy this summer ice cream in no time!
Once summer comes around, I start to think of warm evenings, flip flops, lazy lunches and dessert! Dessert seems standard fare in the summer, not just something to be enjoyed on a special occasion. And what better and easier summer dessert to make this smooth creamy homemade ice cream recipe?
I love any kind of ice cream – you’ve probably already seen my recipes for peaches and cream ice cream or my coffee crunch ice cream. But in July, when the blackberry bushes are heavy with fresh fruit, there is almost nothing better you can do for your family than to make homemade blackberry ice cream!
What You’ll Need
You might want to use store-bought frozen berries here, but truly, mid-summer fresh berries bursting with flavor will be worth it. Many ice cream recipes call for egg yolks, but not this one. It’s shocking how these simple ingredients can produce such a smooth and creamy ice cream treat!
- Blackberries– The fresher and juicier the better
- Lemon Juice – From a lemon, please, not a bottle.
- Sugar – Granulated sugar for sweetness.
- Cream – Heavy cream or whipping cream, not milk or half and half.
- Sweetened condensed milk – this will thicken the ice cream and help give it a rich and creamy consistency. This is not evaporated milk, nor is it unsweetened. You need the sugar – make sure you read the labels!
- Vanilla Extract – I always use my homemade vanilla, but please use the best quality real extract you can find – not artificially flavored.
This recipe doesn’t require an ice cream maker. Just a (this is what I use), a fine-mesh sieve (I use this one), and an electric mixer (if you are in the market for a new one this is my favorite).
How to Make Blackberry Ice Cream
There are two steps to making this ice cream – you’ll create a jam from the blackberries, and you’ll make a creamy ice cream base. Mix them together, freeze, and enjoy!
- Blend blackberries until they are a pureed into smooth, juicy consistency. Strain the puree through a fine-mesh sieve to remove all the seeds. I prefer a creamy ice cream without bits of seeds getting stuck in my teeth. But, you can skip this step if you don’t mind the seeds.
- Cook the liquid over low heat, stirring constantly, with a little lemon juice and sugar to thicken it. Set aside to cool.
- To make the base – Beat the cream with an electric mixer until stiff peaks form. Slowly pour in the condensed milk and vanilla extract and beat until thickened.
- Transfer half of the whipped cream to a separate bowl and mix in the cooled puree until thickened. Gently fold in remaining cream to create swirls.
- Freeze for about 6 hours, and enjoy!
Storage & Freezing
It’s fresh ice cream – we guarantee you won’t have leftovers – but if you should, obviously, keep covered in the freezer.