Blackberries are in season! I picked a bunch while we were at the cabin the other day, and since then, I’ve made three batches of blackberry ice cream. It’s just that good – and that easy to make. Here’s the recipe, so you can see for yourself.
Blackberry Ice Cream
A batch of your favorite vanilla ice cream base
Two cups blackberries
This recipe can be made with fresh or frozen blackberries. If you’re using frozen, just let them thaw first.
What You Do:
Puree the blackberries in a blender or food processor. I like to puree mine just enough to get a jam like consistency. This leaves little bits of berry in the finished ice cream.
If you don’t like blackberry seeds, or just don’t want them in your ice cream, puree your blackberries until they reach a smooth consistency. Then, use a fine-mesh sieve to strain the seeds out.
This is what your puree will look like, if you remove the seeds.
Once you have your blackberry puree, pour it into your vanilla ice cream base …
and stir to combine.
Then, pour the resulting mixture into your ice cream maker, and churn your ice cream according to the manufacturer’s instructions.
Enjoy right away, or transfer to your freezer for a couple hours so it can harden further.
Here’s a printable version of the recipe for your recipe book:Print
- A batch of your favorite vanilla ice cream base
- Two cups blackberries
Puree the blackberries. Aim for a jam-like consistency, if you’re leaving the seeds in. Aim for a smooth consistency, if you plan to remove the seeds.
To remove the seeds: use a fine-mesh sieve to strain them out.
Then, add the blackberry puree to your vanilla ice cream base, and stir to combine.
Pour the finished ice cream mixture into your ice cream maker, and churn following the manufacturer’s instructions.
Serve right away, or transfer to the freezer for a couple hours to allow the ice cream to harden further.
If you use frozen blackberries, allow them to thaw first.