Blackberry Ice Cream


Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.

Prep Time:
30 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 40 mins
4 servings


  • 1 pint fresh blackberries

  • ½ cup white sugar

  • ½ teaspoon lemon zest

  • 2 cups heavy cream

  • ½ cup whole milk

  • 1 teaspoon vanilla extract


  1. Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.

  2. Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.

  3. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Cook's Note:

You can use 2/3 cup each of blackberries, raspberries, and blueberries instead of all blackberries if you prefer.

Nutrition Facts (per serving)

560 Calories
45g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 560
% Daily Value *
Total Fat 45g 58%
Saturated Fat 28g 140%
Cholesterol 166mg 55%
Sodium 58mg 3%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 30g
Protein 4g
Vitamin C 16mg 81%
Calcium 133mg 10%
Iron 1mg 3%
Potassium 252mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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