Whether you have fresh blackberries or frozen, this recipe for Fresh Blackberry Ice Cream is uncooked, refreshing, not-too-sweet, and something different from the usual vanilla and chocolate. The chocolate shards are optional but highly recommended.
Have you ever had this happen?
We were enjoying our first successful crop of blackberries earlier this summer when something, somebody, or some animal decided to enjoy them as well. Whatever it was swooped in and cleaned out our entire crop overnight.
The only clues were some berry parts and seeds dropped on top of the pool equipment located next to the blackberry bushes. Makes me think the berry robbers could fly. Anybody else ever had this happen? Luckily, I had gathered a pretty big batch of berries only two nights before in anticipation of making this ice cream.
Fruit and chocolate combinations
As someone who is not usually a fan of fruit/chocolate combinations, I am surprised how well the chocolate pairs with the fresh berry flavor. Your tastebuds will wallow in the initial sweet mellowness of the blackberries and cream.
But as the cream disappears, you are left with the not-so-sweet but perfectly compatible flavor of the irregularly shaped bittersweet chocolate shards. Indulge yourself and buy good chocolate for the most satisfaction.
Is it OK to use raw eggs in ice cream?
This is uncooked ice cream. Cooked ice-cream or custard-style tends to be richer (all those egg yolks) and certainly more labor-intensive.
Please note this recipe calls for raw eggs. We think the flavor is better and aren’t concerned about safety because the eggs are washed before they are sold. If you are uncomfortable with the idea or are serving people who are immunocompromised, look for pasteurized eggs sold in some markets.
How to prepare berries for Fresh Blackberry Homemade Ice Cream:
How to make Blackberry Ice Cream with a Donvier Ice Cream Maker:
The Donvier Ice Cream Maker is my favorite way to make ice cream. However, this recipe will work with any ice cream maker. Although the pictures show Coffee Ice Cream, the process is the same.
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. Consequently, leaving it out is OK, too. No substitute is required.
Did you enjoy this recipe? If so, you can help others and myself by leaving a 5-star 🤩 rating in the recipe below. No comments required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Fresh Blackberry Ice Cream (uncooked)
Blackberry Ice Cream with Chocolate Shards is a fruity ice cream studded with bittersweet chocolate pieces. Uncooked for easier assembly and a fresher taste.
Ingredients
- 8 ounces frozen and thawed, or fresh blackberries
- 3/4 cup sugar
- 1 cup milk
- 2 eggs
- pinch of salt
- 1-1/2 cup heavy cream
- 1 tablespoon vodka
- 1 teaspoon lemon juice
- 2 ounces bittersweet chocolate, cut into skinny slivers with a large knife
Instructions
- Put blackberries into a blender or food processor, along with sugar and milk, and blend until smooth. You could also squash berries with a potato masher.
- Use a spoon or spatula to force mixture through a strainer.
- Whisk eggs and salt into berry mixture. Add heavy cream, and continue whisking until smooth.
- Cover and chill several hours or overnight.
- Add vodka and lemon juice just before pouring cold ice cream mixture into your ice cream freezer. Freeze according to manufacturer's instructions.
- When firm, add chocolate shards to ice cream and stir in by hand. I do this as I pour ice cream into a plastic container to put into the freezer for storage and 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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 100mgSodium: 65mgCarbohydrates: 26gFiber: 3gSugar: 22gProtein: 5g
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Virginia
Saturday 20th of July 2013
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.
Paula
Saturday 20th of July 2013
Virginia, I don't recommend this recipe if you have a compromised immune system. Better to find a cooked recipe.
Mermaido2o2
Thursday 4th of July 2013
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
Steve
Saturday 1st of September 2012
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!!!
Paula
Sunday 2nd of September 2012
Steve, Someday, I'll make you a whole batch, just for yourself and Joan.
Erika
Monday 27th of August 2012
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!
Lillian
Sunday 26th of August 2012
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.
Paula
Sunday 26th of August 2012
Lillian, Frozen blackberries work just as well. Buts raspberries would be equally delicious.