Blackberry Chocolate Chip Ice Cream (Small Batch Recipe)

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

8 servings

Prep Time 15

Cook Time 30

Additional Time 5

Total Time 5 45

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

Cook berries: Combine 6-8 ounces fresh or frozen blackberries and 3/4 cup 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 milk, 2 eggs, and a pinch of salt. Add 1-1/2 cups 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 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.