Go Back
+ servings
Print Recipe
5 from 1 vote

Blackberry Ice Cream Recipe

A bright and tangy eggless ice cream with a creamy texture and sublime blackberry flavor
Prep Time30 mins
Cook Time5 mins
Freezing1 d
Total Time1 d 35 mins
Course: Dessert, Ice Cream
Cuisine: American
Keyword: blackberry, ice cream
Servings: 1 quart
Calories: 2681kcal
Author: Tricia


  • Ice cream maker


  • 16 ounces fresh blackberries, rinsed and drained
  • 1 ½ cups heavy whipping cream, divided (12oz)
  • 1 ½ tablespoons cornstarch
  • ¾ cup granulated sugar (170g)
  • 2 cups whole milk (16oz)
  • pinch of fine sea salt
  • 2 tablespoons light corn syrup
  • 2 ounces cream cheese, room temperature (cut into small chunks)
  • 1 teaspoon vanilla extract


Prepare an ice bath:

  • Place a 2 quart bowl inside another larger bowl filled with ice. Set a large fine mesh sieve over the top of the bowl. Set aside.

Prepare the blackberries:

  • Place the blackberries in the bowl of a food processor. Process until smooth. Strain the blackberries through the sieve set over the ice bath. Using the back of a spoon, press the mixture against the sieve to extract the juice. Remove the strainer, discard the seeds and any pulp. Set aside.

Prepare the ice cream base:

  • In a small bowl, whisk together ¼ cup (2oz) heavy cream and the cornstarch to make a slurry. Set aside. Pour the remaining 1 ¼ cups (10oz) heavy cream into the bowl with the blackberry puree set over the ice bath.
  • Combine the granulated sugar, milk, salt and corn syrup in a medium saucepan. Cook over medium heat until the mixture comes to a boil. Cook for 3 to 5 minutes, stirring constantly. Remove from the heat and slowly add the cornstarch slurry. Whisk until blended. Return the mixture to the stove and continue cooking until slightly thickened, about 1 minute.
  • Remove from the heat and add the cream cheese one piece at a time. Whisk or press with a spatula until blended.
  • Pour the warm ice cream base into the heavy cream and blackberry mixture. Stir to combine. Stir the ice cream every five minutes or so, or until cooled, about 30 minutes.
  • Add the vanilla extract to the ice cream and blend well. Cover and refrigerate until well chilled, about 8 hours or overnight. Process according to the directions for your ice cream maker.
  • Once processed, spoon the ice cream into an airtight container and store in the freezer until ready to serve.


Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 2681kcal | Carbohydrates: 275g | Protein: 32g | Fat: 170g | Saturated Fat: 102g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Cholesterol: 600mg | Sodium: 562mg | Potassium: 1735mg | Fiber: 24g | Sugar: 233g | Vitamin A: 7771IU | Vitamin C: 97mg | Calcium: 979mg | Iron: 3mg