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This vibrantly beautiful blackberry ice cream is so smooth and creamy. It is bursting with blackberry flavor and chocolate chips in every bite! This custard-based ice cream is the most delightful summertime treat.
Homemade Sweet Treat: Blackberry Ice Cream
We love berries of all kinds in our house. Strawberries, raspberries, blueberries, blackberries, you get it. And one of our favorite things to do with an excess of berries is to make homemade ice cream or sorbet with it! My strawberry ice cream is at the top of my list but this blackberry ice cream is a close second, and let me tell you why.
This blackberry ice cream has a custard base vs. the strawberry ice cream that uses condensed milk and heavy cream. While there is nothing wrong with that, as it takes less work to make, this custard-based blackberry ice cream is honestly worth the time. It is the creamiest, smoothest ice cream consistency. It made for the easiest scoop (or three) and blackberries and chocolate? Need I say more? It’s one of the most loved combinations. The sweet tart flavor of blackberries throughout the custardy, smooth ice cream base with chocolate chip sand shavings throughout. It’s simply perfection!
How to Make Blackberry Ice Cream
- Make the blackberry syrup. Combine blackberries, sugar, and lemon juice in a small saucepan on the stove to make the syrup.
- Make the ice cream custard base. Heat the half and half, remaining sugar, and egg yolks to create the base of the ice cream. Add in the heavy cream last. Stir all the liquid ingredients together, along with the blackberry syrup.
- Chill the mixture. Chill the mixture for at least 6 hours in the refrigerator.
- Churn the ice cream and freeze. After 6 hours, pour the mixture into your ice cream maker along with the chocolate chips and churn. Transfer to a freeze-safe bowl or container.
Frozen Blackberries or Fresh Blackberries
Since you’re making a syrup with the blackberries first, it doesn’t matter if you use fresh or frozen. Preferably, of course, if blackberries are in season, I would choose fresh over frozen.
Storage Instructions
Keep frozen in a freezer-safe container in the freezer for up to two months. Before serving, take the container out of the freezer and allow to sit on the counter for 10 minutes before scooping.
Pro tip: run your ice cream scoop under hot water before scooping your ice cream! It helps scooping ice cream much easier.
Other ice cream flavors
If you love homemade ice cream, here are some other flavors that you may enjoy:
Blackberry Ice Cream
Equipment
Ingredients
- 2 pints (946 g) fresh blackberries
- 1 ¼ cups (250 g) granulated sugar, divided
- Juice of 1/2 lemon
- 1 ½ cups (355 ml) half and half
- 5 large egg yolks
- 1 ½ cups (355 ml) heavy cream
- 5 ounces (142 g) semisweet or dark chocolate, chopped
Instructions
- Combine blackberries, 1/4 cup granulated sugar, and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.2 pints (946 g) fresh blackberries, 1 1/4 cups (250 g) granulated sugar, Juice of 1/2 lemon
- Pour the mixture through a fine-mesh sieve/strainer into a bowl, using a spoon to force as much as the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp seeds.
- Heat the half and half and the remaining 1 cup of sugar in a saucepan over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick, about 5 minutes. Temper the egg yolks by splashing in a very small amount of the warm half and half mixture while whisking constantly. Slowly pour the tempered egg yolks into the saucepan with the half and half and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.1 1/2 cups (355 ml) half and half, 5 large egg yolks, 1 1/2 cups (355 ml) heavy cream
- Stir the heavy cream into the bowl with the berry mixture, then pour in the egg mixture and stir to combine. Cover the bowl and let chill for at least 6 hours in the refrigerator.
- Once chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer’s instructions.
- Chop the chocolate into chunks and put into ice cream right before the ice cream is done churning. Transfer ice cream to a freezer-safe container and freeze overnight before serving.5 ounces (142 g) semisweet or dark chocolate
Nutrition
Photographs by Eat Love Eat
Custard style is my favorite too! I love this ice cream and your shots are awesome!
That color is so pretty! I used to stay far away from having to temper eggs, but once I got over that fear, it was ice cream central in my kitchen. Such a great consistency! I love blackberry and chocolate together. I made that combo as cupcakes last year and I’m sold on those two flavors!
Blackberry ice cream is one of my favorites!
No, you really don’ t have to say more, the pictures tempt me enough! One of my all time favorite flavors of ice cream!
This looks perfect, the color, the texture.. and I bet the taste will make me swoon! Loving this!
I’ll take a double scoop on a waffle cone please!!!
Lovely, Julie! Thanks for sharing! This looks delish!
Oh, wow!! Love the color of this ice cream! It doesn’t get much better than blackberries and chocolate chips! Great recipe! :)
Told ya ;) custard is where it’s at. Philadelphia style is lame. And that first shot is so cute! Love it.
Oh my goodness, this just looks so beautiful! I love a good blackberry recipe. I may just have to get an ice cream maker now, although I’m sure I must know someone who isn’t using theirs…