Skip to Content

Blackberry Chocolate Chip Ice Cream (Even Better with Oreos)

Preview: This recipe for Blackberry Chocolate Chip Ice Cream uses fresh or frozen blackberries. The custard mixture is uncooked producing the freshest flavor. Adding chopped chocolate or Oreos makes it especially memorable.

Have you ever experienced something like this? We had been enjoying our first successful crop of blackberries for the year.

Something mysterious decided to enjoy them as well. The guilty party swooped in and cleaned out our bushes overnight like hungry fish after bread crumbs dropped in the water.

The only clues were some berry parts and seeds spotted on top of the nearby pool equipment. Makes me think the berry-thieves could fly.

Do you love fruit with your chocolate?

I’m usually not a big fan. No chocolate-covered cherries for me. But I’m surprised at how well the chocolate pairs with the fresh berry flavor.

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.

Blackberry Chocolate Chip Ice Cream. in two bowls.

Ingredients and substitutions:

  • BLACKBERRIES: Use fresh or frozen blackberries. You will microwave them to 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 will need to 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 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.
ingredients needed for this blackberry ice cream recipe

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 food-borne illness. This is particularly concerning for the very young, the very old, or someone with a compromised immune system.

If this is a concern for 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.

FAQ about this recipe:

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.


Variation: Blackberry Cookies and Cream Ice Cream

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


How to make Blackberry Chocolate Chip Ice Cream:

clean blackberries in a measuring cup
Place clean blackberries into a microwave-safe Pyrex bowl.
adding sugar to blackberries
Add sugar and stir.
microwaving berries with sugar
Place into the microwave and cook on HIGH for 2-3 minutes or until the mixture turns bubbly. Stir at least once.
straining seeds out of berries
Pour hot berries into a sieve placed over a larger bowl. Push the mixture through the sieve with a spoon or soft spatula. Do this to remove the seeds. There will be many.
adding eggs and milk to the berries
Add the milk and eggs (use a fork to mix the eggs beforehand). Stir well.
whisking in heavy cream
Add the heavy cream and whisk.
adding the vanilla extract.
Stir in vanilla extract. Cover and chill for several hours, preferably overnight.
freezing in an ice cream freezer.
Freeze in your ice cream freezer according to the manufacturer’s directions.
Add chopped chocolate or chopped Oreo cookies when ice cream is frozen but still soft. Put the lid back on and let the machine stir the pieces into the ice cream until they are evenly distributed.
When frozen, transfer the ice cream to a loaf pan or a plastic container. Store in the freezer a few hours to harden before serving.

Other posts that might interest you:

Posts Related to Fresh Blackberry Chocolate Chip Ice Cream

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are 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.

Yield: 8 servings

Blackberry Chocolate Chip Ice Cream Recipe

one serving of blackberry ice cream

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

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 hours
Total Time 5 hours 45 minutes

Ingredients

  • 6-8 ounces fresh or frozen blackberries
  • 3/4 cup sugar (149 gr)
  • 1 cup milk (227 gr)
  • 2 eggs (100 gr)
  • pinch of salt
  • 1-1/2 cups heavy cream (360 gr)
  • 1 teaspoon vanilla extract
  • 1 tablespoon vodka (optional)
  • 2 ounces semi-sweet or bittersweet chocolate, cut into small pieces with a large knife

Instructions

  1. Put blackberries into a microwave-safe Pyrex bowl along with the sugar. Microwave on HIGH for 2-3 minutes or until the mixture starts to bubble up. Stir about halfway through.
  2. Extract the seeds by using a spoon or spatula to force the berry mixture through a strainer.
  3. Whisk eggs, salt, and milk into the seedless berry mixture. Add heavy cream and vanilla. Continue whisking until smooth.
  4. Cover and chill for 3 hours or overnight.
  5. Add vodka (if using) just before pouring cold ice cream mixture into your ice cream freezer. Freeze according to the manufacturer's instructions.
  6. Add chopped chocolate (or chopped Oreos) at the end of the freezing process before the ice cream gets too hard to stir.
  7. 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.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 320Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 100mgSodium: 65mgCarbohydrates: 26gFiber: 3gSugar: 22gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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.

Skip to Recipe