Homemade Fresh Blackberry Ice Cream
A delightful homemade blackberry ice cream that captures the essence of summer with every creamy scoop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 385 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh blackberries
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Prepare the blackberries by rinsing them under cold water and patting them dry. Sprinkle 2 tablespoons of sugar over them and let sit for 10-15 minutes.
- Mash the blackberries lightly with a fork to release juices, then strain through a fine-mesh sieve into another bowl.
- Mix the heavy cream, whole milk, remaining sugar, vanilla extract, salt, and lemon juice in a mixing bowl until rich and silky.
- Combine the blackberry juice with the cream mixture and stir gently. Optionally, fold in some blackberry chunks.
- Chill the mixture in the refrigerator for at least 120 minutes.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions or freeze while stirring every 30 minutes for 3-4 hours.
- Freeze in an airtight container for at least 240 minutes before serving.
Notes
Consider serving with fresh mint, raspberry sauce, or as an ice cream sandwich between cookies.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: blackberry ice cream, summer dessert, homemade ice cream, berry dessert