How to Make the Best Homemade Blackberry Ice Cream

Making your own ice cream might seem complicated and overwhelming, but trust me it’s not. And once you do, you’ll never want to go back to store-bought. This blackberry ice cream recipe is a creamy and refreshing dessert made with real sugar, fresh cream, and plenty of juicy blackberries.

The key to success is patience—don’t rush any stage, especially when chilling the custard. Old-fashioned homemade ice cream is the perfect way to cool down on a hot day.

Creamy, pink blackberry ice cream in a container, showcasing its smooth texture and vibrant color, with a few fresh blackberries in the background.

Blackberry Ice Cream Recipe

This creamy and refreshing ice cream, made with fresh ingredients and no artificial flavors, is the perfect summer treat to delight your taste buds.

Equipment

ice cream maker
strainer

Ingredients

For the Ice Cream Base:

1 ½ cups whole milk
1 ½ cups heavy whipping cream
¾ cup sugar
4 egg yolks
Pinch of salt

For the Blackberry Mix-In:

2 cups blackberries fresh or frozen
¼ cup sugar

Instructions

Prepare Ice Cream Maker. Freeze the canister of your ice cream maker according to the manufacturer's instructions. This usually requires at least 24 hours of chilling.
Make the Blackberry Sauce. Combine the blackberries and ¼ cup sugar in a small saucepan. Bring to a simmer over medium-low heat and cook for 3 minutes. Turn off the heat and mash the mixture with a potato masher or fork until it becomes a sauce. Strain the sauce through a fine-mesh strainer to remove seeds and pulp, leaving a smooth blackberry syrup.
Heat the Milk and Cream. Add the milk, cream, and ½ cup of sugar to a large saucepan. Warm the mixture over medium heat until it reaches 175°F (about 5 minutes). The mixture should be steaming but not simmering.
Beat the Eggs and Remaining Sugar. While the milk mixture is heating, combine the egg yolks with the remaining sugar. Beat until the mixture turns a lighter yellow color.
Temper the Eggs. Remove the milk mixture from the heat. Gradually add about half of it to the egg mixture, ½ cup at a time, mixing after each addition. This prevents the eggs from cooking. Pour the egg-milk mixture back into the saucepan with the remaining milk. Heat over medium, stirring constantly, until the mixture reaches 185°F and thickens enough to coat the back of a spoon. Do not let it boil.
Chill the Custard and Blackberry Sauce. Remove the custard from heat and stir in the salt. Strain the mixture through a strainer or cheesecloth into a large bowl. Let it cool to room temperature, then cover and refrigerate until very cold (at least 6 hours or overnight).
Churn. Remove the custard from the fridge and set up your ice cream maker according to the manufacturer's instructions. Churn until the mixture reaches the consistency of soft-serve ice cream. Add the strained blackberry sauce and let the machine run for a few more minutes until the ice cream turns pink and the syrup is evenly distributed.
Freeze. Transfer the ice cream to an airtight container, pressing plastic wrap directly onto the surface to prevent freezer burn. Freeze for 2-4 hours until hardened. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

Notes

Don’t rush any stage of the ice cream-making process, or it might not freeze properly.

Straining the blackberries ensures a smooth texture without seeds or pulp.

For the best storage, use a special ice cream container or press plastic wrap directly against the ice cream to prevent freezer burn.

I honestly love making homemade ice cream in my house, and this blackberry ice cream is a favorite. The combination of creamy base and fresh, juicy blackberries makes it irresistible. Whenever I make this, the kids (and hubby) constantly keep opening the freezer to see if it’s ready yet.

Freshly churned pink blackberry ice cream in a white container, showing its creamy consistency and inviting look.

I hope you enjoy it as much as we do!

Blackberry Ice Cream Tips

Chill Everything: Make sure your ice cream maker’s canister, the custard base, and even your mixing bowl are thoroughly chilled. This helps the ice cream freeze faster and reduces the chance of ice crystals forming.
Use Fresh Blackberries: If possible, use fresh, ripe blackberries for the best flavor. If using frozen, let them thaw and drain excess liquid to avoid a watery sauce.
Avoid Over-Churning: Stop churning once the mixture reaches a soft-serve consistency. Over-churning can cause the ice cream to become grainy.
Strain Thoroughly: When making the blackberry sauce, strain it well to remove all seeds and pulp for a smoother texture.
Layering Flavors: Consider layering the blackberry sauce in the ice cream instead of mixing it all at once for a beautiful ripple effect.

Key Ingredients and Tools

Here are some important tools and ingredients you’ll need for making this blackberry ice cream:

Ice Cream Maker. An ice cream maker is essential for churning the mixture into a smooth, creamy dessert. It’s worth investing in one for the best results.
Heavy Whipping Cream. This adds richness and creaminess to the ice cream, giving it that luxurious texture.
Blackberries. Fresh blackberries provide the best flavor, but frozen ones work too if they are thawed and drained well.
Fine-Mesh Strainer. This tool is crucial for straining the blackberry sauce and custard, ensuring a smooth, seed-free texture.
Egg Yolks. They help thicken the custard base and add a rich, creamy consistency.

You can find most of these at the grocery store, and I strongly recommend investing in an ice cream maker.

Serving Suggestions

Serve with fresh berries and whipped cream, or with a blackberry bundt cake.

Troubleshooting and Help

Can I use frozen blackberries instead of fresh ones?

Absolutely! Just make sure to let them thaw and drain any excess liquid before making the sauce. This helps to avoid a watery texture in your ice cream.

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

No worries! You can still make this ice cream by freezing the custard in a shallow dish and stirring it every 30 minutes until it reaches the right consistency. It takes a bit longer, but it works!

How long does the ice cream need to chill before churning?

You’ll want to chill the custard in the fridge for at least 6 hours or overnight. This ensures it’s cold enough to churn properly.

Can I skip straining the blackberry sauce?

I wouldn’t recommend it. Straining removes the seeds and pulp, giving you a smooth and creamy ice cream without any gritty bits.

How should I store the leftover ice cream?

Store any leftovers in an airtight container, pressing plastic wrap directly onto the surface to prevent freezer burn. It should keep well for about 1-2 weeks, but it’s so delicious it probably won’t last that long!

Storing Leftovers

To store your homemade ice cream, follow these steps:

Transfer to an Airtight Container: Once the ice cream is churned, transfer it to an airtight container.
Press Plastic Wrap: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent freezer burn. This step is crucial for maintaining a smooth texture.
Seal and Freeze: Seal the container with its lid and place it in the freezer. Allow the ice cream to harden for 2-4 hours before serving.
Storage Duration: The ice cream will keep well in the freezer for about 1-2 weeks. After that, it may start to develop ice crystals and lose some of its creamy texture.

When you’re ready to enjoy the ice cream, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

I hope you enjoy making this homemade blackberry ice cream and see that making ice cream is not intimidating, it just requires patience. It is well worth the effort for something so delicious and crowd-pleasing. Let me know in the comments how it goes and if you are a homemade ice cream convert like me! Enjoy!

How to Make the Best Homemade Blackberry Ice Cream