Heavenly Blackberry Ice Cream with Chocolate Flakes: Small Batch

Name: Blackberry Ice Cream Recipe with Chocolate Flakes
Prep time: 15 min
Cook time: 30 min
Total time: 345 min
Ingredients: 6-8 ounces fresh or frozen blackberries; 3/4 cup sugar; 1 cup milk; 2 eggs; pinch of salt; 1-1/2 cups heavy cream; 1 teaspoon vanilla extract; 1 tablespoon vodka (optional); 2 ounces semi-sweet or bittersweet chocolate (cut into small pieces with a large knife)

Last updatedJune 27, 2023

28 Comments

Home » Recipes » Desserts » Ice Cream

jump to recipe jump to video

Sneak Peek: This recipe for Heavenly Blackberry Ice Cream with Chocolate Flakes uses fresh or frozen blackberries. Although the berries are cooked to make it easier to remove the seeds, the ice cream mixture is uncooked to produce the freshest flavor. Adding chopped chocolate or Oreos makes this frozen dessert memorable. Perfect for a Donvier Ice Cream Freezer or a 1-½ quart electric freezer.

two scoops of blackberry chocolate chip ice cream

As an Amazon Associate, I earn from qualifying purchases.

Do you have an abundance of blackberries but want to use them for something besides blackberry cobbler or eating with Greek yogurt? If you haven’t tried making blackberry ice cream, here’s a good place to start.

Although I’m not a big fan of fruit and chocolate combinations (no chocolate-covered cherries for me), I’m surprised at how well chocolate pairs with the fresh berry flavor in this homemade ice cream recipe.

Your tastebuds will wallow in the initial mellowness of the blackberry-flavored cream. As the cream disappears, you are left to savor the chocolate pieces. Indulge yourself and buy good chocolate for the greatest satisfaction. If you decide to go the cookies-and-creme route, your tastebuds are in for a treat that won’t stop.

Happy Cooks Speak Up

This ice cream was delicious!!!! I think I ate 4 bowls of it at the ice cream supper. The only reason I stopped… someone scraped the bottom of the ice cream maker clean! I sure hope you make this again!!! — STEVE

Ingredients and Substitutions

ingredients needed for this blackberry ice cream recipe

BLACKBERRIES: Use fresh or frozen blackberries. You will microwave them to make a blackberry puree and make it easier to get rid of the seeds. Frozen berries do not need to be defrosted.
SUGAR: Granulated sugar dissolves the quickest without adding extra flavor. If your berries are extra sweet, consider cutting back the amount of sugar by a couple of tablespoons.
MILK: Whole milk gives the creamiest results, but 2% is ok, too. Using milk with less fat will result in ice cream that freezes harder. Consequently, your ice cream must sit out a few minutes to soften before eating.
EGGS: I always use large eggs. Since this recipe is not cooked, see the paragraph below for a discussion about using raw eggs in ice cream.
HEAVY WHIPPING CREAM: The better the cream, the better your ice cream. Don’t skimp here if you want ice cream worth the calories.
SALT: A pinch of salt brings out the sweetness. You can leave it out if the doctor insists.
VANILLA EXTRACT: A touch of almond extract would make a good substitute or a nice addition to this recipe.
VODKA: Optional. See the discussion below.

Is it OK To Use Raw Eggs in Ice Cream?

This recipe is for uncooked ice cream. Cooked ice cream tends to be richer (all those egg yolks). It’s also more work.

Whenever you use raw eggs in a recipe that won’t be cooked, you run the risk of foodborne illness. This is concerning for infants, the very old, or someone with a compromised immune system.

If this concerns you, buy pasteurized eggs at the grocery store or pasteurize them yourself. According to the International Egg Pasteurization Manual, this involves holding the eggs at 140˚F for 3.5 minutes. If you want a video showing specifics about pasteurizing eggs at home, check YouTube.

A Sous Vide (paid link) makes it simple to do this at home. Bring the eggs to the exact temperature needed and hold the sous vide will hold it steady without babysitting.

Why Add Vodka?

I’m not into drinking alcohol (personal preference), but I keep vodka in the house for two reasons.

Vodka is useful for making vanilla extract.
A tablespoon of vodka added to any homemade ice cream keeps it from freezing rock hard without changing the flavor. Leaving it out is OK, too. No substitute is required.

Variation: Blackberry Cookies and Cream Ice Cream

Instead of chocolate pieces, add chopped-up Oreo cookies to your ice cream after it has frozen but is not yet too firm to stir. Start out with six regular-size cookies.

How To Make Blackberry Ice Cream Recipe with Chocolate

Preparing the berries

blackberries in a pyrex measuring cup — Place clean blackberries into a microwave-safe Pyrex bowl.

Adding sugar to blackberries — Add sugar and stir.

cooking blackberries in the microwave — Place into the microwave and cook on HIGH for 2-3 minutes or until the mixture starts to boil. Stir at least once.

forcing berries through a strainer — Pour hot berries into a fine-mesh strainer placed over a larger bowl. Push the mixture through the fine-mesh sieve with a spoon or soft spatula. Do this to remove the seeds. There will be many.

Preparing the ice cream to freeze

mixing eggs into blackberries — Add the milk and eggs (use a fork to mix the eggs beforehand). Stir well, or use a portable mixer.

adding cream to berries — Add the heavy cream and whisk.

adding vanilla — Stir in vanilla extract. Cover and chill for several hours, preferably overnight.

churning blackberry ice cream with a Donvier — Freeze in your ice cream freezer according to the manufacturer’s directions. The machine pictured is a hand-crank Donvier ice cream freezer, but an electric ice cream freezer works just as well.

adding chocolate to frozen ice cream — Add chopped or flaked chocolate, mini chocolate chips, or chopped Oreo cookies when the ice cream is frozen but still soft. Put the lid back on and let the machine churn ice cream until the pieces are well distributed.

finished ice cream — When frozen, transfer the ice cream to a loaf pan or a plastic container. Store in the freezer for a few hours to harden before serving.

FAQ

Can I make this ice cream without an ice cream maker?

Technically, yes. If you don’t mind opening your freezer door every 30 minutes to break up and whisk the ice cream as it freezes, go ahead. It will not be as creamy as ice cream made with an ice cream maker. Read this post for details.

Can I use different fruits besides blackberries?

Yes. Strawberries, blueberries, or raspberries would all be delicious.

How long can I keep blackberry ice cream in the freezer?

If your freezer stays really cold, it should be good for at least a week. If you see that your ice cream is getting icy, it’s time to throw it out.

Blackberry Ice Cream Recipe with Chocolate Flakes

By Paula Rhodes

Blackberry Ice Cream with Chocolate Flakes is a fruity ice cream studded with chocolate pieces. Uncooked for easier assembly and a fresher taste.

5 from 10 votes

PRINT RECIPE PIN RECIPE SEND EMAIL

Video

Prep time: 15

Cook time: 30

Additional Time: 5

Total time: 5 45

Ingredients

6-8 ounces (170-227 g) fresh or frozen blackberries
¾ cup (150 g) sugar
1 cup (227 g) milk
2 (100 g) eggs
pinch of salt
1-1/2 cups (341 g) heavy cream
1 teaspoon vanilla extract
1 tablespoon vodka optional
2 ounces (56 g) semi-sweet or bittersweet chocolate cut into small pieces with a large knife

Instructions

Put 6-8 ounces (170-227 g) fresh or frozen blackberries into a microwave-safe Pyrex bowl along with 3/4 cup (150 g) sugar. Microwave on HIGH for 2-3 minutes or until the mixture bubbles up. Stir about halfway through.
Extract the seeds by using a spoon or spatula to force the berry mixture through a strainer.
Whisk 1 cup (227 g) milk, 2 (100 g) eggs, and a pinch of salt into the seedless berry mixture. Add 1-1/2 cups (341 g) heavy cream and 1 teaspoon vanilla extract. Continue whisking until smooth.
Cover and chill for 3 hours or overnight.
Add 1 tablespoon vodka (if using) just before pouring cold ice cream mixture into your ice cream freezer. Freeze according to the manufacturer’s instructions.
Add 2 ounces (56 g) semi-sweet or bittersweet chocolate, chopped chocolate (or chopped Oreos) at the end of the freezing process before the ice cream gets too hard to stir.
Transfer the soft ice cream to a plastic container or a loaf pan. Store in the freezer for several hours to finish getting hard before serving.

Notes

No chocolate in the house? Try crumbled Oreo cookies instead–6 of them is a good place to start.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

My Amazon Store

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.91 from 10 votes (2 ratings without comment)

28 Comments

Pingback: Do Blackberries And Chocolate Go Together - GrubSprout
Steve says:

at

Paul, this ice cream was delicious!!!! I think I ate 4 bowls of it at the ice cream supper. The only reason I stopped… someone scraped the bottom of the ice cream maker clean! I sure hope you make this again!!!

Reply
Maureen | Orgasmic Chef says:

at

Paula, that ice cream looks fantastic. I don’t know of an ice cream I wouldn’t enjoy but this looks smashing.

Reply
Gigi says:

at

Just made this and it is by far the best i’ve made. I swirled blackberry jelly through it with the chocolate, oh my goodness. Love your blog! GLad I found it.

Reply
Suzanne says:

at

I am sorry to hear about the berry robber. We know just how you feel, we have a very good peach tree that each year gets robbed by a either a possum or raccoon and it really makes us crazy. We have planted many other trees since that one but not all are mature enough to give fruit. I did however get my first crop of apricots. We live in the country though and we expect to have to share with the wild animals. I understand why people plant tons of fruit bushes or trees it’s so they get some too! Anyway the ice cream look wonderful and I be the chocolate goes quite well.

Reply
Virginia says:

at

Paula,
I’m itching to try this yummy Blackberry Ice Cream but am worried about the raw eggs. Does the freezing kill potential Salmonella? My immune system is compromised right now and I don’t want to eat raw eggs unless they are cooked, or perhaps frozen if it protects against Salmonella. Advice? BTW, just found your site linked from the Community Boards at KAF. Love it! I will be trying homemade yogurt tomorrow. I have already become a salad jar convert! Thanks for sharing.

Reply
1. Paula says:
  
  at
  
  Virginia,
  I don’t recommend this recipe if you have a compromised immune system. Better to find a cooked recipe.
  
  Reply
Mermaido2o2 says:

at

Hi Paula,
Thanks for the terrific and Yummy sounding recipes. Do you have one for a speedy banana pudding in a microwave by any chance?

thank You!

Mermi

Reply
Steve says:

at

Paul, this ice cream was delicious!!!! I think I ate 4 bowls of it at the ice cream supper. The only reason I stopped… someone scraped the bottom of the ice cream maker clean! I sure hope you make this again!!!

Reply
1. Paula says:
  
  at
  
  Steve, Someday, I’ll make you a whole batch, just for yourself and Joan.
  
  Reply
Erika says:

at

I just got an ice cream maker and have already made a whopping 3 batches! The tip about the alcohol is very helpful–so far, we’ve always had to take the ice cream out of the freezer about half an hour before we want to eat it so it can thaw!

Reply
Lillian says:

at

Ok, Unfortunately I do not have blackberries as they don’t grow well in our area (which is too bad because they are my favorite berry) What we do have is a large raspberry patch in our garden, so I look forward to trying this raspberry-style.

Reply
1. Paula says:
  
  at
  
  Lillian,
  Frozen blackberries work just as well. Buts raspberries would be equally delicious.
  
  Reply
Piper@GotItCookIt says:

at

I love that vodka trick too! I tried some nonfat mango yogurt the other day and added vodka to keep it from freezing so solidly… still was a little hard, I might need more! LOL. Blackberries are just ripening in the NOW, so I need to get out there before those pesky bird, and try this recipe.

Reply
1. Piper@GotItCookIt says:
  
  at
  
  NOW in the Northwest…. hahaha
  
  Reply
2. Paula says:
  
  at
  
  Hey Piper, Thanks for the translation of NOW. Didn’t catch it at first. 🙂
  
  BTW, I changed the amount of vodka in the ice cream to 1 tablespoon which is just perfect. If your recipe uses more cream and/or milk, you may want to add even more. pr
  
  Reply
Joy says:

at

You and your robbers are welcomed to alllllllll our blackberries…don’t get me wrong I love them and even more so with chocolate. However,we have them “wild” here and the deer or whatever is roaming around out there won’t touch them maybe cause they just aren’t very good ones…more bush than berry, and they have taken over about 1/4 of an acre at this point! I don’t like using things like round-up to get rid of them but even the pest control company offers help around here to rid yourself of the monster berry bushes. I tackled one small bush and have scratches all over even with sleeves/long pants/ and heavy gloves and the only reason I did this in 100+ degree heat was because our propane delivery guy left a note asking us to remove them so he could make his delivery!!Wow, long winded as usual.:-)

Reply
1. Paula says:
  
  at
  
  Hi Joy,
  Good to hear from you. Sounds like you have a little too many thorns. My bushes are thornless. And now, berry-less, too. 🙁
  
  Have a great day!
  
  Reply
Maureen | Orgasmic Chef says:

at

Paula, that ice cream looks fantastic. I don’t know of an ice cream I wouldn’t enjoy but this looks smashing.

Reply
Gigi says:

at

Just made this and it is by far the best i’ve made. I swirled blackberry jelly through it with the chocolate, oh my goodness. Love your blog! GLad I found it.

Reply
1. Paula says:
  
  at
  
  Thanks Gigi!
  
  Reply
Suzanne says:

at

I am sorry to hear about the berry robber. We know just how you feel, we have a very good peach tree that each year gets robbed by a either a possum or raccoon and it really makes us crazy. We have planted many other trees since that one but not all are mature enough to give fruit. I did however get my first crop of apricots. We live in the country though and we expect to have to share with the wild animals. I understand why people plant tons of fruit bushes or trees it’s so they get some too! Anyway the ice cream look wonderful and I be the chocolate goes quite well.

Reply
Connie says:

at

This must be delicous. Everything I have made from you blog has been out of this world. I to do not like chocolate with my fruit. But I trust you. Thanks for a wonderful blog and fantastic recipes. I am making your yogurt today. I made two batches when I visited my Mom in New Mexico. I taught her how to make yogurt and she loved it. She also is making it today. We have been talking on the phone while we were checking temperatures for our ovens. Take care.

Reply
1. Paula says:
  
  at
  
  Thanks Connie,
  What fun you must be having with your mom over the phone!
  
  Reply
Vicki V says:

at

I love the tip about adding alcohol to keep ice cream from freezing rock hard. Didn’t know that! This looks fabulous. I’m sure I would love it because, unlike you, I almost always LOVE chocolate and fruit pairings!

Reply
1. Paula says:
  
  at
  
  Hi Vicki,
  I think the whole chocolate and fruit thing comes from childhood. I used to get a box of chocolate-covered-cherries every year for Christmas from our bus driver and did not like them.
  
  Reply
Paula says:

at

I did not know that vodka helps ice cream from freezing rock hard. Great tip. This ice cream looks wonderful and a little bit of chocolate never hurt anyone:)

Reply
The Café Sucré Farine says:

at

Oh my goodness Paula, this looks amazing. I don’t think I’ve ever tried blackberries and chocolate but it sounds like a winner to me! Love your pictures.

Reply