Blackberry Ice Cream

This decadent (and creamy) blackberry ice cream recipe used fresh blackberries, heavy cream, honey and cinnamon for a heavenly, homemade frozen treat.

this RECIPE

How to Make Homemade Blackberry Ice Cream

1. Combine the blackberries and honey. Add the blackberries and honey to a small saucepan and stir to combine.
2. Boil. Bring to a boil over medium heat.
3. Simmer. Reduce the heat and simmer for 6 minutes.
4. Transfer. Transfer the mixture to a blender and blend until smooth. Set aside.
5. Whip the cream. Add the heavy whipping cream, vanilla extract and cinnamon to the bowl and beat until soft peaks form. Add the condensed milk and beat to combine.
   
6. Pour. Pour the ice cream to a shallow container with a lid.
7. Add the blackberry. Swirl the blackberry mixture through with a spoon. Leave it roughly combined.
   
8. Freeze. Cover and freeze for at least 4 hours or until solid.

Homemade Blackberry Ice Cream

This decadent (and creamy) blackberry ice cream recipe used fresh blackberries, heavy cream, honey and cinnamon for a heavenly, homemade frozen treat.

Prep Time: 5 minutes mins

Cook Time: 7 minutes mins

Total Time: 12 minutes mins

Servings: 4 bowls

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Ingredients 

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• ▢ 2 ½ cups fresh blackberries
• ▢ 1½ tbsp honey
• ▢ 1 1/3 cup heavy whipping cream
• ▢ 7 oz condensed milk
• ▢ ¾ tsp ground cinnamon
• ▢ 1 tsp vanilla extract

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Instructions 

• Add the blackberries and honey to a small saucepan and stir to combine.
• Bring to a boil over medium heat.
• Reduce the heat and simmer for 6 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Set aside.
• Add the heavy whipping cream, vanilla extract and cinnamon to the bowl and beat until soft peaks form.
• Add the condensed milk and beat to combine.
• Pour the ice cream to a shallow container with a lid.
• Swirl the blackberry mixture through with a spoon.
• Cover and freeze for at least 4 hours or until solid.

Notes

How to Prevent Homemade Ice Cream from Freezing Solid

When it comes to creating homemade ice cream, it is all about finding the perfect balance between creaminess and iciness. Nobody wants their ice cream to freeze into a solid block of ice. There are a few ways you can prevent this from happening:

• The recipe needs enough fat to remain creamy. If you’re using non-fat cream or milk, it is likely that your ice cream will freeze solid like a block of ice. The fat content helps keep it creamy and scoopable.
• The freezer is too cold. Storing the ice cream in the back of the freezer where it is likely colder than the front or top of the freezer may cause the ice cream to freeze solid. Try putting it in a slightly more exposed spot or near the door of the freezer.
• Use a shallow container. Avoid deep containers that are more than 4 inches deep. This can help prevent the whole container from freezing solid.
• Add a little corn syrup. Corn syrup can help prevent crystallization and has been shown to help ice cream from freezing solid. Your results may vary, so be sure to try a tablespoon or two at a time.

Can I Use This Recipe with an Ice Cream Maker?

Yes, absolutely! You’ll get even better results when using this recipe with an ice maker because it will avoid any risk of freezing solid.

When using an icemaker, you have more flexibility to use a lower-fat cream base, so if you’re willing to experiment with the recipe, an icemaker is a must to ensure a smooth, scoopable texture.

Nutrition

Calories: 495kcalCarbohydrates: 45gProtein: 7gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 107mgSodium: 86mgPotassium: 412mgFiber: 5gSugar: 40gVitamin A: 1492IUVitamin C: 21mgCalcium: 224mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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