Wild Blackberry Ice Cream, a wonderfully rich, smooth and creamy homemade ice cream made without an ice cream maker. Made with juicy wild blackberries cooked with sugar and lemon juice, then strained for a seedless blackberry jelly, and a silky mascarpone, cream and sweetened condensed milk base, this ice cream is so indulgent, but incredibly easy to make. Scoop into cones, bowls or serve alongside your favourite summer/autumn desserts.
Summer is still here for a short while, and although we can enjoy ice cream all year around, wild blackberries are only around for a short time, thus making this wild blackberry ice cream the perfect sweet indulgence at this time of the year.
A lot smaller than commercial blackberries, wild blackberries are delicious and packed with goodness, and make the perfect family activity. Berry picking is one of my favourite things to do with kids when we are out and about, and it's even better when we can turn them into treats.
We have already made 2 other desserts this week with the foraged wild blackberries we picked up: wild blackberry muffins and wild blackberry cheesecakes, and it's safe to say they all went down an absolute treat.
I have lots of frozen treats on my blog, both churn and no churn, made with sweetened condensed milk or the old-fashioned way, with yogurt, cream cheese or mascarpone, popsicles and so much more, we do love them so much!
And this wild blackberry ice cream recipe fits perfectly well here, it's easy an quick to whip up, it uses readily-available ingredients, and it's sure to please everyone!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- wild blackberries - choose ripe blackberries that come off easily when picked up, although I use sugar to make the jelly, we need their natural sweetness for an intense flavour
- double cream - or heavy cream in the US, make sure you beat it to soft peaks, otherwise it can split if it's overbeaten
- mascarpone - gives the ice cream a velvety texture; it can be swapped for full-fat cream cheese
- sweetened condensed milk - adds the sweetened needed for this ice cream, plus a cream, smooth texture. Make sure to use the sweetened one!
- granulated sugar - or caster sugar, used to make the reduced blackberry sauce
- lemon juice - adds a sharp kick to the sauce
Step-by-step photos and instructions
- to make the blackberry jelly, rinse the blackberries with cold water, and gently pat them dry with kitchen paper
- add them to a pan together with the sugar and lemon juice
- mix well, then leave them to simmer on a medium heat until all the liquid has been released and it's reduced to a jammy texture
- strain the jam through a sieve to remove all the seeds, and allow the sauce to cool down completely
- in a large mixing bowl, beat the cream with a hand mixer until you get soft peaks
- add the mascarpone and condensed milk and beat again
- add the cooled blackberry sauce, and use a spatula to fold it in
- transfer the mixture to a freezer-safe container and freeze for at least 6 hours
Expert tips
The blackberry mixture should be reduced to a thick, concentrated consistency, rather than remain watery. That adds tons a flavour and prevents excess liquid from making the ice cream icy.
Don't skip the straining, wild blackberries have lots of small seeds, unlike the shop-bought blackberries, which are a a lot bigger too. Passing the blackberry jam through a sieve gives you a smooth texture, and a much more luxurious ice cream.
Allow the ice cream to soften before serving. Homemade ice cream freezes solid after a few hours, even if it stays creamy, rathe than icy. Leave it at room temperature to soften enough to be able to scoop it out easily.
Other ice cream recipes made with sweetened condensed milk
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Wild Blackberry Ice Cream ( No Churn)
Ingredients
- 500 g wild blackberries (4 cups)
- 100 g granulated sugar (½ cup)
- 1 tablespoon lemon juice
- 300 ml double cream (heavy cream, 1 ¼ cups)
- 250 g mascarpone (1 cup +2 tbsp)
- 250 ml sweetened condensed milk (1 cup)
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Instructions
- Rinse the blackberries with cold water, and gently pat them dry with kitchen paper.
- Add them to a pan together with the sugar and lemon juice, and mix well.
- Leave them to simmer on a medium heat until all their liquid is released and it's reduced to a jammy texture.
- Pass the blackberry jam through a sieve to remove all the seeds, and allow the sauce to cool down completely.
- Beat the cream with a hand mixer until you get soft peaks.
- Add the mascarpone and sweetened condensed milk and beat again.
- Add the cooled blackberry jelly and use a silicone spatula to gently fold it in.
- Transfer the mixture to a freezer-safe container and freeze it for at least 6 hours.
- Bring it to room temperature for long enough to be able to scoop it easily.
Video
Notes
- The blackberry mixture should be reduced to a thick, concentrated consistency, rather than remain watery. That adds tons a flavour and prevents excess liquid from making the ice cream icy.
- Don't skip the straining, wild blackberries have lots of small seeds, unlike the shop-bought blackberries, which are a a lot bigger too. Passing the blackberry jam through a sieve gives you a smooth texture, and a much more luxurious ice cream.
- Allow the ice cream to soften before serving. Homemade ice cream freezes solid after a few hours, even if it stays creamy, rathe than icy. Leave it at room temperature to soften enough to be able to scoop it out easily.
Nutrition
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