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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.

A metal scoop in a container of blackberry ice cream with chocolate shavings on top. Blackberries are placed nearby on a marble surface.

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!

A bowl of bright blackberry ice cream with three scoops, topped with fresh blackberries and chocolate shavings, with a spoon on the side. Additional blackberries and another bowl are in the background.

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.

✨ Click to see the recipe card below for Exact measurements & instructions ✨

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.

Two white bowls with scoops of blackberry ice cream topped with blackberries and chocolate chunks. Pink napkin and scattered blackberries in the background.

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:

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5 from 1 vote

Blackberry Ice Cream

By: Julie Chiou

Blackberries and chocolate chips go so perfectly together – tangy and sweet, all at the same time.

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: scoops

Equipment

Ice cream maker

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

Serving: 1scoop, Calories: 419kcal, Carbohydrates: 46g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 188mg, Sodium: 47mg, Potassium: 307mg, Fiber: 6g, Sugar: 40g

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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Photographs by Eat Love Eat