Homemade Fresh Blackberry Ice Cream
This Easy Homemade Fresh Blackberry Ice Cream is the perfect summer treat! Creamy, fruity, and bursting with real berry flavor, it's a simple no-cook recipe that transforms ripe blackberries into a refreshing frozen dessert. Perfect for hot days, family gatherings, or any time you crave a taste of summer. For another fruity frozen treat, try our Orange Creamsicle Ice Cream.
Servings: 6 servings
Calories: 280kcal
Equipment
- Ice Cream Maker Essential for churning.
- Blender or Food Processor For making the blackberry puree.
- Fine-Mesh Sieve Optional, for seedless puree.
Ingredients
- 2 cups fresh blackberries
- 0.75 cup granulated sugar, divided
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- Rinse and dry the fresh blackberries. In a blender, combine blackberries with half of the sugar (about ⅓ cup) and blend until smooth. Strain through a fine-mesh sieve if desired.
- In a large bowl, whisk together remaining sugar, heavy cream, whole milk, vanilla extract, lemon juice, and salt until sugar is dissolved.
- Stir the blackberry puree into the cream mixture until completely blended.
- Cover and refrigerate the mixture for at least 2 hours, or up to overnight.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, about 25 minutes, until soft-serve consistency.
- Transfer churned ice cream to an airtight container. Press plastic wrap onto the surface. Freeze for at least 4 hours until firm. Let sit for 5-10 minutes before scooping.
Notes
Pro Tips: Use ripe, in-season blackberries for the best flavor. For a smoother texture, strain the blackberry puree through a fine-mesh sieve to remove seeds. Chill the mixture for at least 2 hours before churning for the best consistency. Do not over-churn – stop when it reaches a soft-serve consistency. Store in an airtight container in the freezer for up to 2 weeks.