Blackberry Ice Cream

This egg-free, no-cook ice cream is made by infusing fresh blackberries into a homemade vanilla ice cream base with a blackberry syrup swirl.

Servings: 8

Download printable recipe card here.

INGREDIENTS:

Blackberry syrup: 

  • 5 ounces (142g) fresh blackberries (1 heaping cup) 

  • ¼ cup (50g) granulated sugar 

  • 1 teaspoon cornstarch 

Blackberry ice cream:

  • 8 ounces (227g) fresh blackberries (1½ heaping cups) 

  • ¾ cup (150g) granulated sugar 

  • 2 cups (480mL) heavy cream 

  • 1 cup (240mL) whole milk 

  • 2 teaspoons vanilla extract 

  • ⅛ teaspoon salt 

 

HOW TO MAKE BLACKBERRY ICE CREAM:

For the blackberry syrup: 

  1. Add the blackberries, sugar, and cornstarch to a small saucepan. Cook over medium-low heat while you mash the berries and stir the sauce. Cook for about 5 minutes until the sauce starts to thicken. 

  2. Using a mesh strainer, press the sauce into a small bowl to remove the seeds, then place the strained syrup into the refrigerator until you need it. Discard the leftover seeds. 

For the blackberry ice cream: 

  1. Add the blackberries and sugar to a medium sized bowl. Stir together while slightly mashing the berries, then allow the mixture to sit for 15 minutes. 

  2. Blend the blackberry and sugar mixture in a blender or food processor until well-blended, then press the mixture through a mesh strainer into a large bowl. Discard the leftover seeds. 

  3. Place the prepared ice cream maker attachment onto stand mixer fitted with the dasher. 

  4. To the large bowl with the blackberry mixture, add the heavy cream, milk, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve. 

  5. Turn on the mixer so the dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes). 

  6. When ice cream is finished churning, remove the ice cream maker from the mixer. Pour about ⅓ of the ice cream into a freezer-safe 9” x 5” pan, then layer on top of the ice cream about ⅓ of the blackberry syrup, then another layer of ⅓ of the ice cream and ⅓ of the syrup and finishing with the remaining ice cream and syrup. 

  7. Using a butter knife, swirl the sauce into the ice cream a few times. 

  8. Freeze for at least 4 hours, ideally overnight, until ice cream is firm enough to scoop. 

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry