Blackberry Ice Cream with Chocolate Flakes (Small Batch)
Sneak Peek: Fresh or frozen blackberries make this Blackberry Ice Cream with Chocolate Flakes a creamy, no-cook dessert. Cook the berries briefly to remove seeds, then churn the base in a small ice cream maker. Fold in chopped chocolate—or Oreos—for a luscious, small-batch treat.
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Got a bunch of blackberries, but tired of cobbler and yogurt? It’s time to try something new: blackberry ice cream with chocolate flakes.
Even though I’m usually not a fan of fruit-and-chocolate pairings (I’ll happily skip chocolate-covered cherries), this combo surprised me. The mellow blackberry cream pairs beautifully with the crunch of chopped chocolate—or even Oreos if you’re feeling playful.
Ingredients and Substitutions
BLACKBERRIES: Fresh or frozen work; microwave to soften, then strain out seeds. No need to thaw frozen berries first.
SUGAR: Granulated sugar balances tartness. Reduce slightly if berries are extra sweet.
MILK: Whole milk gives the creamiest result; 2% works but freezes a bit harder.
EGGS: Use large eggs; pasteurized recommended since the base is uncooked.
HEAVY CREAM: Essential for richness—don’t substitute with half-and-half.
SALT: Just a pinch enhances the flavor; optional if avoiding sodium.
VANILLA EXTRACT: Adds depth; almond extract makes a nice variation.
VODKA (optional): Keeps the ice cream scoopable by preventing it from freezing too hard.
CHOCOLATE: Use good-quality semi-sweet or bittersweet chocolate chopped into flakes or shards. Oreos make a fun swap for a cookies-and-cream twist.
Raw EggSafety in Ice Cream
- Risk: Raw eggs can carry foodborne illness—especially risky for young kids, the elderly, or those with weakened immunity.
- Solution: Use pasteurized eggs from the store, or pasteurize at home.
- How: Hold whole eggs at 140°F (60°C) for 3½ minutes (per International Egg Pasteurization Manual).
- Shortcut: A sous vide machine keeps the temperature steady with no fuss.
Variation: Blackberry Cookies and Cream Ice Cream
Swap the chocolate for about 6 chopped Oreo cookies. Stir them in near the end of churning, while the ice cream is still soft enough to mix.
How To Make Blackberry Ice Cream Recipe with Chocolate
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Preparing the berries
Preparing the ice cream to freeze:
Blackberry Ice Cream Recipe with Chocolate Flakes
Video
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
- Cook berries: Combine 6-8 ounces (170-227 g) fresh or frozen blackberries and 3/4 cup (150 g) sugar in a microwave-safe bowl. Microwave on HIGH for 2–3 minutes until bubbling, stirring once.
- Strain seeds: Press mixture through a fine-mesh strainer into a bowl; discard seeds.
- Mix base: Whisk in 1 cup (227 g) milk, 2 (100 g) eggs, and a pinch of salt. Add 1-1/2 cups (341 g) heavy cream and 1 teaspoon vanilla extract; whisk until smooth. Cover and chill 3 hours or overnight.
- Churn: Add 1 tablespoon vodka just before freezing. Process in an ice cream maker per manufacturer’s directions.
- Add mix-ins: Stir in 2 ounces (56 g) semi-sweet or bittersweet chocolate (or 6 chopped Oreos) at the end, while still soft.
- Freeze firm: Transfer to a container or loaf pan. Freeze several hours until firm before serving.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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- Frosted Blackberry Scones
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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, that ice cream looks fantastic. I don’t know of an ice cream I wouldn’t enjoy but this looks smashing.
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.
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.
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.
Virginia,
I don’t recommend this recipe if you have a compromised immune system. Better to find a cooked recipe.
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
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!!!
Steve, Someday, I’ll make you a whole batch, just for yourself and Joan.
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!
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.
Lillian,
Frozen blackberries work just as well. Buts raspberries would be equally delicious.
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.
NOW in the Northwest…. hahaha
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
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.:-)
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!
Paula, that ice cream looks fantastic. I don’t know of an ice cream I wouldn’t enjoy but this looks smashing.
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.
Thanks Gigi!
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.
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.
Thanks Connie,
What fun you must be having with your mom over the phone!
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!
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.
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:)
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.