blackberry ice cream

Some of the best things in life are free, n’est-ce pas?


Sunshine, love, Wetherspoons vouchers… and blackberries, I’m looking at you.


I’ve spent the past few weeks picking blackberries wherever I see them, and let me tell you, there are LOADS around here. I’ve been scarfing down my lunch at work and then heading out to the nearby path with my Tupperware to scour the brambles. I walked to Bath with a couple of friends, and resorted to downing my bottle of water mid-way in order to fill it with berries.

Maybe it’s satisfying a primitive, hunter-gatherer instinct. Maybe it’s because at heart, I’m still a cheap-ass student. But I’m sure as hell not going to spend a small fortune on something which you can quite easily get for free! 😛


Speaking of things that came for free, I was lucky enough to get an ice cream making attachment when I bought my KitchenAid. I’ve been dying to use it, but it requires a bit of forward planning – the bowl has to be frozen for at least 15 hours prior to use, and it doesn’t fit in the freezer drawer in our new place 😥

After collecting all those blackberries, I decided I really wanted to use them to make ice cream. Don’t worry – it doesn’t require an ice cream maker, and in reality, the KitchenAid attachment didn’t work anyway as my mixture was too warm when I poured it in.

However, this won’t be the last time I give it a go, and I hope you do too!

Blackberry Ice Cream

  • Difficulty: not too tricky, just time-consuming
  • Print

This recipe is based on one from The Guardian Blog.


  • approx. 500g blackberries {I had 520g, so decided to use them all}
  • 1 litre double cream
  • 200ml milk
  • 8 egg yolks
  • 200g sugar + 3-4 tbsp extra
  • 1 vanilla bean {or 1 tsp vanilla extract}


Tip the blackberries into a saucepan with the 3-4 tbsp sugar. Heat on medium until the blackberries break down and the mixture bubbles. Mash or blitz in a food processor, if you’ve got one, and strain out the seeds using a sieve so you’re left with a smooth blackberry juice.

In a separate, larger saucepan, mix together the milk and cream. Add the vanilla extract / split open the vanilla pod, and scrape in the seeds as well as the pod.

Put the egg yolks and the 200g sugar into a mixing bowl and whisk until the yolks become light and thick.

Warm up the cream/milk/vanilla mixture until it comes to a simmer, then remove from the heat.

Pour the hot milk into the mixing bowl in a thin stream, continuing to whisk the whole time. A stand mixer comes into its own here, or having someone else to hold the saucepan!

Pour the mixture back into the saucepan and return to the heat, whisking as it thickens. Add the blackberry juice, and taste – ice cream loses sweetness as it freezes so lean on the side of sweet than not. Leave to chill.

Pour into an ice cream maker if using, or into a freezer-happy dish. Put into the freezer to set up.

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