Is it just me, or do blackberries seem to get the short end of the summer berry stick?  Sometimes I wonder if their less brilliant dark color makes them subconsciously less appealing than their brighter counterparts.  Whatever the case may be, don’t overlook blackberries this summer.  They can be lovely in many sweet treats…and as I type that, several savory ideas just popped into my mind as well…hmmm.  Anyway, of all the blackberry desserts I  have tried, this ice cream is without a doubt my new favorite.  That dark purple color transforms into a luscious purple-pink hue when these babies are folded into a creamy custard ice cream base.  The blackberry flavor is a slightly subtle, and the berries-and-cream combo is a perfect summer treat.

On a related note, I am absolutely loving the recipes I have tried from Sweet Cream and Sugar Cones thus far.  The ice cream recipes in particular have had a perfectly creamy and easily scoopable texture, even after days of freezing.  Okay, twist my arm to try a few more… ;)


For the blackberry puree:

  • 12 oz. fresh blackberries, preferably organic
  • ¼ cup sugar (or ½ cup if the berries aren’t quite ripe)

For the ice cream base:

  • 5 large egg yolks
  • ½ cup sugar, divided
  • 1¾ cups heavy cream
  • ¾ cup 1% or 2% milk
  • ¼ tsp. kosher salt


  • 01

    To make the blackberry puree, combine the berries and sugar in a medium saucepan over medium heat.  Cook, stirring occasionally, until the berries have released most of their juices and the juice has reduced a bit, about 10 minutes.  Scoop half of the mixture into a bowl.  Set a fine mesh sieve over the bowl and add the remaining berry mixture to the sieve.  Press the mixture through the sieve to extract as much pulp and juice as possible while removing the seeds.  Stir the blackberry mixture together, cover, and chill.

  • 02

    To make the ice cream base, combine the egg yolks and ¼ cup of the sugar in a medium bowl and whisk briefly.  Combine the heavy cream, milk, salt and remaining ¼ cup sugar in a medium saucepan set over medium heat.  Bring just to a simmer.  Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly.  Return the entire mixture to the saucepan and place over medium heat.  Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F).  Pour the custard through the mesh strainer into a clean bowl or storage container.  Let cool slightly, then cover and refrigerate until completely chilled.

  • 03

    When you are ready to churn the ice cream, whisk the blackberry puree mixture into the ice cream base.  Add the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

  • Nicole

    yum, blackberries are my favorite. I buy them frozen all year round (perfect in smoothies and margaritas!) and this summer I’ve made blackberry yogurt muffins and a blackberry sauce to serve over fish with fresh berries. Not to mention my son will eat them by the bowl-full! My grocery store always seems to have them for such a great price this time of year… I can’t stop buying them!
    I say it EVERY time you post an ice cream recipe… I need the ice cream attachment for my KitchenAid. It’s going on my Christmas list this year for sure!!!

  • This looks amazing! And seedless! Love your blog!

  • I looove blackberries. I can’t even walk into the grocery store this time of year without buying a carton of them. Thanks for the cookbook recommendation – I own “The Perfect Scoop” but I’ve been wanting to branch out!

  • Gwyn Moseley

    How did you know I was planning to make this tomorrow for my sister’s birthday??? I came to your site in search of a vanilla recipe I could possibly jazz up with Blackberries…and you’ve read my mind! Can’t wait to try it!

  • Caroline L.

    Such a pretty color! I’ll be honest, blackberries aren’t my favorite… but you make this ice cream look and sound so wonderful… you don’t need to tell me twice to try this! :)

  • Devstephthompson

    I love blackberries, too. And something magical happens to them when combined with ice cream. Yum! I’m thinking about maybe adding a little lemon zest to a batch…
    Nicole, you should definitely get the kitchenaid attachment! Love it!

  • My amazing boyfriend just bought me an awesome ice cream maker and I’m totally making some of this soon. Aww yeeeah!

  • Thekitchwitch

    Eeek! You got a good photo of ice cream! I am so jealous! Ice cream and cocktails are my photography nightmare. I never can get a shot I’m proud of. This looks delicious.

  • Blackberries are one of my favorite fruits; this looks so delicious!

  • Gaietta1

    Hi annie! I’m gaia, from Italy!
    I started reading your blog just a few months ago and now I can’t stop doing it! I’m a foodblogger too and I started my blog in 2005, long long time ago! Since then I became a pastrychef with a deep love for anglo-saxon sweet product such as sponge cakes, cookies and cupcakes! I’ ve already tried a lot of recipes from you and they’re pretty good, so thanx for sharing your passion with “annie’s eats”!

    I’m gonna try this ice cream in the next days!
    Sorry for my english,i do have to improve it again!


  • Lynnstubbe

    The blackberries that grow wild in my backyard are just coming into season. Sun warmed, fresh off the prickly bush berries can not be beaten!

  • annieseats

    Aw, thanks! Ice cream is definitely challenging but it’s one of my favorite things to shoot – I kind of like the rush. I agree, cocktails are tough!

  • Awesome recipe! I’ll definitely be giving this a try! I just posted a how-t0 on my blog today for making ice cream without an ice cream maker. I’ll be using that method to whip this recipe up soon! Thanks!

  • Those spoons…color me jealous! Gorgeous photo, you’ve outdone yourself!

  • Blackberry ice cream is one of my favorites!

  • Laura Angstmann Frank

    I have blackberries arriving in my Green Bean Delivery bin this week, perfect timing! By the way, I have been to Bi-Rite Creamery in San Francisco. I dream about their salted caramel ice cream, it’s amazing! I have their recipe book but haven’t tried making it yet.

  • Celine

    This is my favorite type of ice cream. I will definitely have to try this recipe. The picture is gorgeous too!

  • Ashley @ Wishes and Dishes

    I LOVE blackberries! This looks so delicious…

  • Janicedale9

    I really like your post because ice cream is my weakness when it comes to dessert. Your blackberries ice cream is really one of flavored ice cream that I haven’t taste yet. I am glad that you have it in here and I am totally making it some of it soon.

  • Ahh, this would be a lovely and refreshing ice cream indeed!

  • annieseats

    Aw, thanks Ellen!

  • I totally agree that blackberries usually get the short end of the stick as far as summer fruits go! They are so delicious, and I always end up eating more than I should! This ice cream sounds to die for! perfect fresh summer treat :)

  • OMG, the blackberries look gorgeous. So good in that ice cream, I’m sure.

    Keep writing…

  • Emily G

    I made this yesterday, WOW!! Thanks for the recipe.

  • Emily M

    I love blackberries… but raspberries are $1/pint at the store right so I made this with raspberries instead…strained out all the pulp and seeds, because who likes a raspberry seed in their ice cream?… and the results may actually the best thing I have ever eaten!

  • Chovey

    I have a quick question – how do you know if the custard is overcooked? My mother in law was trying to make this and it looked a little thick (not super clumpy but not smooth either). We have not put it in the ice cream maker yet, as I wanted to check to see if this consistency would be a sign that we over cooked the custard?

  • annieseats

    The custard should be smooth, not clumpy. To make sure it is properly cooked, I consider a kitchen thermometer essential. It takes away the guesswork and you won’t end up with scrambled eggs in your custard. Hope that helps!

  • Robin

    I just bought blackberries at our farmers market today and looking forward to making this ice cream, but I have a question regarding the blackberry puree. Is only half the mixture supposed to go through the sieve? Thanks for clarifying.

  • annieseats

    Yes, only half is meant to be strained. But, if you want a perfectly smooth ice cream, you can strain the whole thing. Enjoy!

  • Robin

    Not only is this the best ice cream I’ve ever made, it’s the best ice cream! Also, the consistency is perfect. Thank you!

  • Debbie

    Just made this yesterday – it’s amazing!! LOVE the texture and flavor of the ice cream :). I tweaked it just a tiny bit – strained all of the blackberries, added 1 T pure vanilla, and added zest of 1 lemon right before mixing in the ice cream maker. Thank you for the recipe!!!

  • Guest

    this turned out great!! i didn´t strain any of the berries and i liked the texture. i made some floats with these and sprite….yummy!

  • Shannon

    I made this today and it was wonderful. It tasted like creamy blackberry pie without the crust. Thank you for the recipe.

  • BeccaHeflin

    This just looks SO delicious!! Incidentally, I love your blog design. SIMPLY FABULOUS!

  • annieseats

    Thank you!

  • Cora

    i was set on making blackberry pie bars with the last of my berries. and then i saw this! decisions, decisions…

  • Amanda Ross

    Really yummy! Love the balance of sweet and sour that the blackberries brought to the flavor profile. I added 8 crushed oreos and churned for another 10 seconds. Perfect!

  • TinaJ

    This was so yummy. I use fully strained berries. It is so creamy and very tasty. can’t wait to make some more.