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You are here: Home / Recipes / Dessert / Ice Cream / Blackberry Chocolate Chip Ice Cream

Blackberry Chocolate Chip Ice Cream

August 8, 2019 8 Comments

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Seasonal Blackberry Chocolate Chip Ice Cream is a creamy, rich frozen custard with fresh blackberry puree and semi-sweet shaved chocolate bits. The Perfect dessert using seasonal local berries.  
 
front view of Blackberry Chocolate Chip Ice cream in dark tin mug with blackberries, chopped chocolate
 

I anxiously await the day that local blackberries are at the farmers market.  The sweet ripened berries are as big as my toe!  
 
rectangular bread pan with ice cream on dark gray cloth with Blackberry Chocolate Chip ice cream scoop and blackberries
 
 

Gather the following:

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
5 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Blackberry Puree

Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar.  Make sure your blackberries are sweet and ripe.

skillet filled with blackberries1
Blackberries pressed in a food mill3
cooked blackberries in a white food mill2
Blackberry puree in a white bowl covered with plastic wrap4
  1. Add 2 cups berries into a skillet or sauce pan.  Sprinkle with 2 tablespoons sugar.  Bring to a simmer until the berries begin to extract juices.  Simmer about 5-7 minutes until the juices begin to reduce and thicken.
  2. Pour the berries into a food mill or press through a mesh strainer.  
  3. You just want to strain out the seeds. Blackberries have a lot of seeds. You should have a thick blackberry puree mixture.
  4. Pour into a bowl, cover and refrigerate until well chilled at least 3 hours or overnight.

Making Ice Cream Custard

Sauce pan with cream, milk, sugar, salt mixture stirring with wood spoon1
Egg yolk mixture with hot milk mixture added with metal ladle3
Cream and egg mixture poured back into saucepan5
bowl with egg yolks and sugar whisked in2
warm milk mixture stirred into egg yolks in bowl4
Wooden spoon with cooked ice cream base path drawn on spoon to show readiness6
  1. Add 1 3/4 cup heavy cream, 1 cup milk, 1/4 cup of the sugar, and 1/4 teaspoon salt.  Stir over low heat.
  2. While the cream mixture is heating, beat 5 egg yolks in a large mixing bowl.  Slowly mix in the remaining 1/4 cup sugar.
  3. Once the milk has begun to steam a bit, add some of the hot cream mixture into the egg yolks one ladle full at a time. Continue until at least 1/2 of the cream mixture had been incorporated into the egg yolk mixture.  This will temper the yolks so they don’t turn into scrambled eggs in your ice cream.
  4. Slowly stir the egg/cream mixture back into the remaining hot cream.
  5. Continue to cook over low heat. using a wooden spoon to stir constantly. Do not boil.
  6. Cook custard just until the mixture coats the spoon.
ice cream mixture pouring through a wire mesh strainer into a bowl1
Ice cream mixture in a white bowl covered with plastic wrap2
  1. Strain hot mixture through a mesh strainer to catch any lumps. 
  2. Pour into a bowl and cover.  Chill for at least 3 hours or overnight.

When you are ready to make your ice cream, chop 1/2 cup semi-sweet chocolate.  Place in the freezer while the ice cream is churning.

Churning Blackberry Chocolate Chip Ice Cream

Blackberry puree swirled into ice cream base1
Blackberry ice cream base poured into ice cream maker3
Chopped chocolate added to churned blackberry ice cream5
blackberry ice cream base in white bowl with white spatula2
Frozen blackberry ice cream in maker4
Spoonful of blackberry chocolate chip ice cream churned in ice cream maker6
  1. Before churning ice cream, place a container that the ice cream will be transferred to, in the freezer.  Remove the berry mixture and custard from the refrigerator. 
  2. Pour the berry mixture into the custard.  Stir. 
  3. Pour the mixture into whatever ice cream maker you have and freeze according to the the manufacturers directions. 
  4. When your ice cream starts to look like this… 
  5. Add the semi-sweet chocolate while ice cream maker is still churning.  This will evenly mix in chopped chocolate.
  6. Oh baby!
Transfer into a container and place in the freezer OR just eat your wonderful creation.  
 
overhead shot of blackberry chocolate chip ice cream in tin mug with spoon, blackberries, and chopped chocolate

 

front view of Blackberry Chocolate Chip Ice cream in dark tin mug with blackberries, chopped chocolate
4.67 from 3 votes
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Blackberry Chocolate Chip Ice Cream

Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar. Creamy, rich custard ice cream with fresh blackberry puree and semi-sweet shaved chocolate bits.

Course Dessert
Cuisine American
Keyword blackberries, blackberry chocolate chip ice cream, blackberry chocolate chip ice cream recipe, homemade blackberry ice cream, homemade ice cream
Prep Time 20 hours
Chill 4 hours
Servings 8 servings
Calories 369 kcal
Author Janet Barton

Ingredients

  • 2 cups fresh blackberries washed and drained
  • 2 tablespoons sugar
  • 1 3/4 cups heavy cream
  • 1 cup 2% milk
  • 1/2 cup sugar
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chopped

Instructions

Blackberry Puree

  1. Place blackberries and 2 tablespoons sugar in a skillet or saucepan.  Cook over medium heat to release the juices.  Simmer until juices reduce slightly, about 5-7 minutes.  Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices.  A fine mesh strainer can be used as well.  Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.

Ice Cream Custard

  1. In a medium-size saucepan add cream, milk, 1/4 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar.  When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or overnight.

Churn Ice Cream

  1. When both mixtures have chilled, stir the blackberry puree into the ice cream mixture. Pour into an ice cream maker and freeze according to manufacturers directions.  Add chopped chocolate the last 5 minutes of mixing.  Makes 1 quart of ice cream.

Recipe Notes

  • Make sure berries are sweet and ripe.  Tart or sour berries will require the use of more sugar.  
  • Place the container in the freezer that you plan to store the ice cream in.  This helps keep the ice cream from melting when transferring from the ice cream maker.  
  • I like to use semi-sweet chocolate in ice cream.  The bitter-sweet chocolate pairs perfectly with the sweetness of the berries.  Resulting is a perfect balance of tart and sweet.
Nutrition Facts
Blackberry Chocolate Chip Ice Cream
Amount Per Serving (1 serving)
Calories 369 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Cholesterol 196mg65%
Sodium 113mg5%
Potassium 213mg6%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 23g26%
Protein 5g10%
Vitamin A 1035IU21%
Vitamin C 8mg10%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was previously published in 2010.  Updates have been made along with photos, nutritional information, and recipe card.

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Filed Under: Ice Cream Tagged With: blackberries, blackberry chocolate chip ice cream, blackberry ice cream, homemade ice cream

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Reader Interactions

Comments

  1. Anita Doskas says

    April 16, 2020 at 2:40 am

    I have loved every recipe i have tried of youRs. Thank you for sharing.What type of ice creAm machine do you use?

    Reply
    • Janet Barton says

      April 16, 2020 at 3:29 am

      You are so kind. Thank you so much. I purchased on old Simac “Il Gilataio 800 The Ice Cream Boy”. I bought it used off Ebay. I have had it for years and LOVE it. It has a chilling compressor in it which means I don’t have to freeze a container or use ice and rock salt. I can do multiple batches collectively. It’s a heavy clunker, but I love it!

      Reply
  2. Martha says

    July 19, 2016 at 5:59 pm

    I made this recipe over the weekend. And my best friend made your lemon curd ice cream. It turned out really pretty to have the yellow and purple together on the cone, and pretty dang yummy also! Everyone enjoyed them. 🙂 She gave me her left over lemon curd which I will be taking to work with the white chocolate chip and lemon scones.

    Reply
    • Janet Barton says

      July 19, 2016 at 6:09 pm

      I'm so glad you shared this with me. What s great pairing. Lucky co-workers. I can eat that stuff with a spoon. Have a great summer.

      Reply
  3. Daniela says

    July 10, 2014 at 2:11 am

    What an amazing color!
    Today is our Independence Day, but nobody remember it because Argentina played (and won) the semifinal of the futbol world cup. It's eleven PM and there's still people and noise everywhere!
    Tomorrow there will be a lot of red eyes and tired faces. I bet that many could use all of these great antioxidants!

    Reply
    • Janet Barton says

      July 11, 2014 at 3:44 am

      Congrats to Argentina at the world cup!! That is a reason to celebrate. Happy independence day.

      Reply
  4. DianeM says

    July 9, 2014 at 10:52 am

    Wow…such a lovely post. Your ice cream looks divine…my mouth is watering ;P I do not have an ice cream maker 🙁 And it would be too dangerous for my diet for me to purchase one…lol. But I appreciate all the hard work that went into creating the directions & putting up all the pics…so nice of you. Enjoy your treat!
    Smiles, DianeM 🙂

    Reply
    • Janet Barton says

      July 11, 2014 at 3:43 am

      Thank you, Diane. Yes, and ice cream maker is a diet breaker for sure. What a way to go 🙂

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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