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Blackberry Swirl Ice Cream Recipe

This blackberry swirl ice cream is a combination of my adoration of fresh, seasonal fruit, sweet, creamy desserts, and two little girls who are obsessed with all things purple.  And ice cream.  I mean, of course, ice cream.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8 servings
Calories: 320 kcal
Course: Dessert
Cuisine: American

Ingredients

Blackberry Swirl
  • 6 ounces blackberries fresh or frozen
  • 1/4 cup granulated sugar
  • 1/2 Tablespoon cornstarch
Ice cream base
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream divided
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 egg yolks

Instructions

    Cup of Yum
  1. Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.
  2. Combine the whole milk, 1/2 cup of the heavy cream, sugar, and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges.
  3. Meanwhile, whisk the egg yolks in a separate bowl and set aside. When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175°F on a candy thermometer) - typically only 1-2 minutes. Remove from heat and stir in vanilla extract.
  4. Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
  5. Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Remove the churn paddle and, using a freezer safe container, layer a few scoops of ice cream with drizzles of the cold blackberry puree (there's no right or wrong way to do this, but I would recommend not stirring the puree in or your white vanilla base will turn purple!), and repeat until all the ice cream base and puree are combined. Cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.

Notes

  • Storage: Keep your ice cream covered with plastic wrap or a lid in a freezer-safe container for 2-3 weeks in the freezer to prevent ice crystals from forming.
  • Frozen blackberries: There is no need to thaw frozen blackberries before using them in this recipe. However, you might want to add 1-2 tablespoons of water to help start them cooking down a bit.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 163mg (54%) Sodium 42mg (2%) Potassium 139mg (4%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 905IU (18%) Vitamin C 5mg (6%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 163mg 54%
Sodium 42mg 2%
Potassium 139mg 3%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 905IU 18%
Vitamin C 5mg 6%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.