Blackberry Ice Cream
Immerse yourself in the luscious, summery delight of homemade Blackberry Ice Cream, where juicy, fresh blackberries take center stage. This creamy, dreamy dessert combines the bold tartness of ripe blackberries with the rich, velvety texture of heavy cream and whole milk, resulting in a perfectly balanced frozen treat. A hint of vanilla and a splash of lemon juice elevate the flavor profile, creating a vibrant medley that's both refreshing and indulgent. With only 20 minutes of prep time and a simple ice cream maker churn, this recipe is your gateway to artisanal-quality ice cream at home. Serve it in cones, bowls, or as an accompaniment to desserts for an irresistible, fruit-filled experience. Perfect for summer gatherings or anytime you crave a sweet burst of berry flavor!
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Recipe Information
Ingredients
- 2 cups Fresh blackberries
- 1 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
1. In a medium saucepan over medium heat, combine the blackberries and 1/2 cup of granulated sugar. Cook for 5-7 minutes, stirring frequently, until the blackberries release their juices and soften.
2. Remove the blackberry mixture from heat and use a fine-mesh sieve to strain the liquid into a bowl, pressing the blackberries to extract all the juice. Discard the seeds and solids. Allow the blackberry puree to cool to room temperature.
3. In a mixing bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup of sugar, vanilla extract, salt, and lemon juice until the sugar dissolves completely.
4. Stir the cooled blackberry puree into the cream mixture and mix until fully incorporated.
5. Cover the mixture with plastic wrap and refrigerate for at least 2 hours, or until it is thoroughly chilled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
7. Transfer the churned ice cream to an airtight container. Freeze for 2-4 hours to firm up before serving.
8. Serve the blackberry ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 226.8 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 385 mg | 30% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
