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Two scoops of homemade blackberry ice cream in a glass bowl on a wooden table with fresh berries

Homemade Blackberry Ice Cream

Homemade Blackberry Ice Cream is a vibrant, jewel-toned summer treat that showcases the bold, tangy sweetness of fresh or frozen blackberries in an ultra-creamy base. With no custard-cooking required, this simple no-cook method comes together quickly and delivers intense blackberry flavor with a beautiful deep purple hue. Perfect for late-summer berry season or any time you want a refreshing, fruit-forward frozen dessert.
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Prep Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups blackberries fresh or frozen
  • 0.75 cup granulated sugar
  • 1 tbsp lemon juice
  • 1.5 cups heavy cream
  • 0.75 cup whole milk
  • 0.5 tsp vanilla extract optional
  • 1 pinch salt

Method
 

  1. Combine blackberries, sugar, and lemon juice in a blender or food processor. Blend until smooth.
  2. Strain the blackberry puree through a fine mesh sieve to remove seeds. Discard solids.
  3. Whisk together the strained blackberry puree, heavy cream, whole milk, vanilla extract (if using), and salt in a large bowl.
  4. Cover and refrigerate the mixture for at least 2 hours until thoroughly chilled.
  5. Churn in an ice cream maker according to manufacturer instructions, about 25–30 minutes, until thick and creamy.
  6. Transfer to a freezer-safe container. Press plastic wrap directly on the surface and freeze for at least 2 hours until firm before serving.

Notes

Chilling & Churning: Chill the berry-cream base for at least 2 hours before churning. Churn in an ice cream maker 25–30 minutes, then freeze 2+ hours. No ice cream maker: Pour into a freezer-safe container, freeze for 45 minutes, then stir vigorously with a fork. Repeat every 30–45 minutes for 3–4 hours. Storage: Keep frozen in a sealed container for up to 2 weeks. Press plastic wrap directly on the surface to prevent ice crystals. Variations: Swirl in lemon curd or add a ribbon of blackberry jam after churning.