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:
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.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 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
- 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.
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: 8 Serving Size: 1
Amount Per Serving: Calories: 320 Total Fat: 22g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 100mg Sodium: 65mg Carbohydrates: 26g Fiber: 3g Sugar: 22g Protein: 5g