Indulge in the vibrant taste of homemade blackberry ice cream. With only three main ingredients, this no-churn recipe allows you to create a creamy, luscious dessert that bursts with natural berry flavor.
Why We Love This Blackberry Ice Cream Recipe
You’ll fall in love with this ice cream because it’s refreshingly simple yet intensely flavorful. It doesn’t require an ice cream maker, making it perfect for beginners or anyone short on kitchen equipment. The natural sweetness of blackberries shines through, complemented by the silky texture of whipped cream and the gentle sweetness of condensed milk. Each bite is smooth and creamy, with a subtle tang from the berries that keeps the flavor bright and refreshing. It’s also incredibly versatile—you can enjoy it as a standalone treat or pair it with cakes, tarts, or fresh fruit for a more elaborate dessert.
Ingredients for Blackberry Ice Cream
To make this ice cream, you’ll need just a handful of ingredients. Focus on quality, especially with the blackberries—they form the star of this dessert. Here’s what you’ll use:
- 350 g blackberries
- 1 tbsp cassis (optional, for extra depth)
- 600 ml double cream (heavy cream)
- 200 ml condensed milk (add 50 ml more if you like it sweeter)
How to Make Blackberry Ice Cream Directions
Start by turning your fresh blackberries into a smooth purée. Quickly blend the berries in a food processor or blender until fully liquefied. To ensure a silky texture, press the purée through a fine sieve to remove the seeds—this step takes patience, but it’s worth it to avoid gritty ice cream. If you’re adding cassis, stir it into the purée at this stage.
Next, take your double cream and whisk it with electric beaters until it just starts forming soft peaks. You can use a hand whisk, but it will take much longer. Once the cream reaches the right texture, gently fold in the condensed milk. Continue whisking until soft peaks form and the mixture is smooth and creamy.
Carefully fold in the blackberry purée until it’s evenly combined with the cream. Taste the mixture to check the sweetness; if you prefer a sweeter ice cream, add a little more condensed milk. Keep in mind that freezing will slightly dull the sweetness, so don’t overdo it.
Spoon the mixture into a one-liter container, leaving a little room if your batch exceeds the container’s capacity. For any leftover ice cream, transfer to an additional smaller container. Freeze for at least six hours or until firm. Remove the ice cream from the freezer twenty minutes before serving to make scooping easier.
How to Serve Blackberry Ice Cream
Serving this ice cream is a simple pleasure that can be as elegant or casual as you like. You can scoop it into bowls for a refreshing summer treat or use it as a topping for warm desserts like brownies, cobblers, or fruit crumbles. It pairs beautifully with fresh berries, a drizzle of berry coulis, or a sprinkling of toasted nuts for added texture.
If you want to create a more indulgent presentation, serve it in a waffle cone or alongside a slice of pound cake. You can also layer it in a glass with crushed cookies or granola for a visually appealing parfait. The smooth, creamy texture ensures that each bite melts beautifully in your mouth, highlighting the natural tartness of the blackberries.
Expert Tips: Blackberry Ice Cream
For the best results, always use ripe, fresh blackberries. If you’re using frozen berries, thaw and drain them well before blending to prevent excess liquid. When pressing the purée through a sieve, use a spatula to gently push the pulp through without forcing seeds, keeping the texture smooth.
If you want a slightly softer ice cream, add a tablespoon or two of alcohol like cassis or another fruit liqueur before freezing; this helps prevent it from freezing too hard. Be careful not to add too much, or the ice cream may not set properly. When folding in the purée, do so gently to maintain the light, airy texture of the whipped cream. Lastly, let the ice cream sit at room temperature for a few minutes before scooping to make serving easier.
How to Store Blackberry Ice Cream
Store your ice cream in an airtight container in the freezer to maintain its creamy texture. Avoid leaving it uncovered, as it can develop ice crystals on the surface. For best flavor, consume within one month of making it. If you notice the ice cream becoming slightly firm after long-term storage, let it soften at room temperature for about ten minutes before scooping. This will restore its smooth consistency without affecting the flavor.
Variation of Blackberry Ice Cream
You can easily modify this recipe to create different flavors and textures. For a richer berry blend, add a handful of raspberries or blueberries to the blackberries before blending. If you like a touch of citrus, a teaspoon of lemon or orange zest can brighten the flavor beautifully. You can also stir in dark chocolate chips, crushed cookies, or toasted almonds after folding in the blackberry purée to create a textured variation.
For a lighter version, try substituting half of the double cream with Greek yogurt, which will give a slightly tangy flavor while still keeping the ice cream creamy. You can also experiment with natural sweeteners like maple syrup or honey in place of condensed milk to suit your taste preferences. These variations allow you to enjoy the classic blackberry flavor in new, exciting ways.
FAQ: Blackberry Ice Cream
Can I make this ice cream without cassis?
Yes, cassis is optional. It adds depth and complexity, but your ice cream will still taste rich and fruity without it.
How long does homemade blackberry ice cream last?
Stored properly in an airtight container, it can last up to one month in the freezer.
Can I use frozen blackberries?
Absolutely. Thaw and drain them well before blending to prevent excess liquid from affecting the texture.
What is the best way to get smooth ice cream without seeds?
Press the blended blackberries through a fine sieve carefully to remove seeds. Patience here results in a silky, creamy texture.
Can I add more sweetness?
Yes, add extra condensed milk gradually to achieve your preferred sweetness. Remember, freezing slightly reduces the perceived sweetness.
Can I make smaller portions?
Yes, simply scale down the ingredients and use smaller containers for freezing.
Why does my ice cream get too hard in the freezer?
You can add a small amount of alcohol or serve it a few minutes after removing from the freezer to soften it for easier scooping.
Blackberry Ice Cream
Equipment
- Blender or Food Processor
- Fine Sieve
- Mixing Bowl
- Container for Freezing
Ingredients
- 350 g blackberries
- 1 tablespoon cassis optional, for extra depth
- 600 ml double cream heavy cream
- 200 ml condensed milk add 50 ml more if you like it sweeter
Instructions
- Blend the blackberries in a food processor until smooth. Press through a fine sieve to remove the seeds.
- If using, stir cassis into the blackberry purée.
- Whisk the double cream until soft peaks form, then fold in the condensed milk until smooth.
- Gently fold in the blackberry purée until fully combined. Adjust sweetness with more condensed milk if desired.
- Spoon the mixture into a container and freeze for at least six hours or until firm.
- Remove the ice cream from the freezer 20 minutes before serving to soften for easier scooping.
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