Blackberry Ice Cream with Chocolate Flakes: Small Batch
Sneak Peek: Fresh or frozen blackberries shine in this Blackberry Ice Cream with Chocolate Flakes! Cook the berries for easy seed removal, but keep the cream mixture uncooked for ultimate freshness. Add chopped chocolate or Oreos for an unforgettable twist. Perfect for a Donvier or 1½-quart electric freezer!
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Got a bounty of blackberries but tired of cobbler and yogurt? It’s time to try something new: blackberry ice cream!
Even as someone who’s not big on fruit-and-chocolate combos (I’ll pass on chocolate-covered cherries), I’m amazed at how perfectly chocolate complements the fresh berry flavor in this creamy dessert.
Each spoonful starts with the mellow richness of blackberry cream, followed by the satisfying crunch of chocolate pieces. Want the best experience? Treat yourself to high-quality chocolate. Or, go the cookies-and-cream route for a flavor-packed indulgence that keeps on giving. Your tastebuds will thank you!
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
- BLACKBERRIES
- Fresh or frozen
- Microwave to create a puree and remove seeds
- No need to defrost frozen berries
- SUGAR
- Granulated sugar dissolves quickly and adds neutral sweetness
- Reduce by a few tablespoons if berries are extra sweet
- MILK
- Whole milk for creaminess; 2% works too
- Lower-fat milk freezes harder; let ice cream soften before serving
- EGGS
- Use large eggs
- The recipe is uncooked; see below for raw egg safety
- HEAVY WHIPPING CREAM
- High-quality cream = better ice cream
- Don’t skimp for rich, satisfying results
- SALT
- Enhances sweetness with a pinch
- Optional if avoiding salt for dietary reasons
- VANILLA EXTRACT
- Substitute or enhance with almond extract
- VODKA
- Optional: no substitute needed
- Adds creaminess to ice cream; prevents it from freezing too hard
How to Safely Use Raw Eggs in Uncooked Ice Cream
- Uncooked Ice Cream: Easier to make but less rich than cooked ice cream due to fewer egg yolks.
- Raw Egg Safety: Raw eggs can pose a risk of foodborne illness, especially for infants, the elderly, or those with weakened immune systems.
- Pasteurized Eggs: Buy pasteurized eggs or pasteurize at home to reduce risk.
- DIY Pasteurization: Hold eggs at 140°F for 3.5 minutes (per International Egg Pasteurization Manual). If you want a video showing specifics about pasteurizing eggs at home, check YouTube.
- Sous Vide (paid link) Option: Simplifies pasteurization by maintaining precise, steady temperatures without constant monitoring.
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 with six regular-size cookies.
How To Make Blackberry Ice Cream Recipe with Chocolate
Preparing the berries
Preparing the ice cream to freeze:
Blackberry Ice Cream Tips and Tricks
- Can I make it without an ice cream maker?
- Yes, but you’ll need to whisk it every 30 minutes as it freezes.
- The results will be less creamy.
- Can I use other fruits?
- Yes! Try strawberries, blueberries, or raspberries.
- How long does it keep in the freezer?
- Keeps at least a week if your freezer is very cold.
- Discard if it gets icy.
Other Posts That Might Interest You
- Creme Fraiche Ice Cream Recipe with Nutella Chunks
- Pecan Covered Ice Cream Balls with Hot Fudge Sauce
- Homemade Coffee Ice Cream
Help at Your Fingertips: Email Paula at saladinajar.com for quick troubleshooting. Attach pictures and details for the best advice.
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
- 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
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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.