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Blackberry Ice Cream

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This blackberry ice cream recipe makes a sweet, creamy treat that is full of fresh blackberry flavor. Summer just got a new favorite treat… homemade blackberry ice cream!

bowl with big beautiful scoops of blackberry ice cream and some fresh blackberries on top.

This blackberry ice cream recipe is the perfect way to turn the berries into a rich, and smooth treat. It works with fresh or frozen berries, so you can make it any time you want to.

We are huge fans of homemade ice cream. We have tried so many different flavors over the years.

Despite being spoiled with all that goodness, there is one ice cream that people still talk about years after we had it the first time. That is this blackberry ice cream.

Part of its appeal is it’s deep berry flavor and it such pretty color too.  I think the fact that we only make it once a year makes it especially appealing as well.

Scoops of vibrant blackberry ice cream in small glass bowl with larger container of homemade blackberry ice cream in the background.

My husband is one of those (crazy!) people who could do without sweets. In most instances he would just assume have another helping of meat than save any room for dessert.

He is also one of those  (even more crazy!) people who’s appetite is directly linked to his activity output for the day and therefore maintains a pretty darn steady weight all of the time. But that’s a complaint for another day!

One of the few desserts that he is almost guaranteed to save room for is MiMi’s homemade ice cream. She gets in trouble if she doesn’t give fair warning before dinner that there will be ice cream on the other side.  

He needs to know ahead of time to save room for a giant bowlful. That goes doubly for this blackberry ice cream, he talks about it more than he does any other food except for maybe tacos.

Our Blackberry Patch

I know I’ve said it before, but our little berry patch produces the biggest berries I’ve ever seen and we tend to get berries a little earlier than everyone else too.

I don’t know if it’s the variety (they’re thornless canes) or the fact that they are against a brick wall and get some radiant heat.  Maybe it’s a little bit of both.

hand holding 3 giant blackberries.

Either way, we’ve had a chance to eat our fill. We’ve had them in a blackberry pie and I’ve made a blackberry crisp.

Plus there are two gallons of berries in the freezer for this winter. I love baking with them, but turning on the oven will sound a lot more pleasant a few months down the road!

Ingredients including frozen blackberries, cream, half and half, lemon juice, and sugar ready to be made into ice cream.

If you aren’t so lucky, you could buy fresh or frozen blackberries. You could also mix in other berries if you would like.

Raspberries would be delicious, or you could even use some blueberries. Really any mixture would be good.

The Process

This ice cream is really pretty simple to make. Just cook down the berries with some sugar and lemon juice.

You don’t want to cook it too much, as that may change the color. However, you do want the berries to give up their juice.

You also want to completely dissolve all of the sugar into that juice. Once the sugar is dissolved and the berries are softened, you can remove the seeds.

Little Dude loves using a food mill for this. You can also use a mesh sieve and the back of a spoon.

It’s ok if the juice isn’t perfectly smooth. However, you do want to get as much juice from the berries as possible.

That is where you are going to get your flavor and color. So you want to get as much out as possible.

Once the juice is extracted, chill it for a while. This will help to freeze the ice cream in a more efficient manner.

Stir in heavy cream and half and half, then pour into your ice cream machine. Churn according to your machine’s directions.

When the ice cream is done churning, scoop it into your storage container and freeze for several hours. Then it is ready to scoop and serve.

Tips and Tricks

This recipe avoids using eggs so you don’t have to worry about buying pasteurized eggs or rolling the dice with standard eggs. It combines half and half, and heavy cream to still give you a great scoopable texture without the eggs.

If you don’t have half and half, you can use 3/4 cup whole milk and an extra 3/4 cup heavy cream.

Play with different berries. You can use all of one kind, or you can mix and match berries.

Frozen berries actually release their juice really easily. So, you don’t have to cook them much to get lots of good juice.

Frequently Asked Questions

What makes homemade ice cream creamy?

Most recipes use eggs to help keep the ice cream smooth and creamy, it acts as an emulsifier. This recipe uses the fat in the cream to keep the ice cream smooth and creamy.

What color is blackberry ice cream?

The final color of your blackberry ice cream will depend on the color of the berries you use and the final quantity of juice. However, the ice cream should be a vibrant purple color that almost leans towards fuscia.

3 big purple scoops of blackberry ice cream in small white bowl.

More Great Berry Treats

If you like frozen berry desserts, you may like homemade strawberry sherbet. It is super simple to make an has a great fruity flavor.

Or for a dairy free treat, try making strawberry orange sorbet. It has a great texture without any cream or milk.

Spoon getting a bite of blackberry ice cream, ready to eat.

Maybe you are in the mood for some frosting, then blueberry buttercream is the thing for you. It is really good with lemon cakes, cookies, and whoopie pies.

Love tasty recipes? I do too! Follow me on Pinterest for more delicious ideas!

bowl with big beautiful scoops of blackberry ice cream and some fresh blackberries on top.

Blackberry Ice Cream

Servings: 16 Servings (2 quarts)
Author: Carlee
Turn fresh or frozen blackberries into delicious ice cream. The flavor and color of this delicious treat is amazing. It is the perfect way to enjoy the berries, in a creamy ice cream.
4.95 from 20 ratings
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 6 to 8 cups blackberries
  • 2 Tablespoons lemon juice
  • cups granulated sugar
  • 2 cups heavy cream
  • cups half and half


  • Put blackberries, sugar and lemon juice in large saucepan. Cook over low heat until the sugar is dissolved in blackberry juice. Mash the berries as they cook to help release their juices.
    6 to 8 cups blackberries, 2 Tablespoons lemon juice, 1¼ cups granulated sugar
  • Remove from heat and strain through a fine mesh strainer. Press on the berries to release as much juice as possible. Discard the solids and put the juice in the refrigerator to chill.
  • Stir the cream and half and half into the sweetened blackberry juice. Pour into ice cream maker and churn according to your machine's directions.
    2 cups heavy cream, 1½ cups half and half
  • Scoop into ice cream storage containers and freeze at least a couple of hours.


This recipe works great with fresh or frozen berries.



Serving: 1ServingCalories: 213kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 91mgSodium: 24mgFiber: 4gSugar: 21g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.95 from 20 votes (19 ratings without comment)
Recipe Rating


Tuesday 11th of July 2023

When do you add the heavy cream?


Wednesday 12th of July 2023

At the end with the blackberry juice. I hope you love the ice cream as much as we do!


Sunday 5th of July 2020

I have black raspberries and followed your recipe. It turned out great!


Tuesday 28th of July 2020

YAY! Black raspberry ice cream sounds amazing and I can't wait to try that too!


Saturday 23rd of February 2019

Hi I want to try your recipe. I had a bumper crop of blackberries so cooked down berries and strained the purée. So how much is2 quarts cooked and strained for your recipe?i have many containers with the purée.


Saturday 23rd of February 2019

I would start with a 2-3 cups. I think as long as you are close it would work. The only worry I could think of would be going too far overboard could make the ice cream a little grainy because of the water content. I hope you love the ice cream as much as we do, it is definitely one of our favorite ways to use our berries!


Tuesday 7th of August 2018

My daughter just asked about picking blackberries! and she has an ice cream maker.. so..


Monday 13th of August 2018

Then it sounds like fate! This one was an instant hit with our family!


Sunday 22nd of July 2018

I am going to have to come and see you and have you make me some! Ok maybe it would be easier to just make it myself, but I'm thinking that it wouldn't be nearly as much fun!!!


Tuesday 31st of July 2018

You should totally come and have ice cream! Head this way!