Blackberry Ice Cream

🧾 Ingredients

• 2 cups fresh or frozen blackberries

• ¾ cup granulated sugar (adjust to taste)

• 1 tablespoon lemon juice

• 2 cups heavy cream (cold)

• 1 cup whole milk

• 1 teaspoon vanilla extract

• Pinch of salt

👩‍🍳 Instructions

1️⃣ Make Blackberry Puree

• In a saucepan over medium heat, add blackberries, sugar, and lemon juice.

• Cook 5–7 minutes until berries soften and release juice.

• Blend until smooth.

• Strain through a fine sieve to remove seeds (optional but recommended).

• Let cool completely.

2️⃣ Prepare Ice Cream Base

• In a large bowl, whisk heavy cream, milk, vanilla, and salt.

• Stir in the cooled blackberry puree.

• Mix until fully combined.

3️⃣ Churn

• Pour mixture into an ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).

4️⃣ Freeze

• Transfer to an airtight container.

• Freeze 3–4 hours until firm and scoopable.

🧊 No Ice Cream Maker Method

• Pour mixture into a shallow dish and freeze.

• Every 30–40 minutes, stir vigorously with a fork or hand mixer.

• Repeat 3–4 times until smooth and creamy.

❓ Q & A

Q1: Can I use frozen blackberries?
Yes! Thaw first and drain excess water before cooking.

Q2: Why strain the puree?
Blackberries have seeds. Straining gives a smoother texture.

Q3: How long does it last?
Up to 2 weeks in the freezer (best within 7–10 days).

Q4: Can I make it dairy-free?
Yes, replace heavy cream and milk with full-fat coconut milk.

Q5: How to make it extra creamy?
Add 1 tablespoon vodka or 1 tablespoon corn syrup to reduce ice crystals.