Blackberry ice cream

  • serves 6
  • A little effort

Make the most of summer blackberries with this delicious, fruity blackberry ice cream that's surprisingly easy to make. The blackberry season begins in June and ends in November, giving you plenty of time to enjoy them.


Make this blackberry ice cream, then check out our blackberry sorbetblackberry ice cream sandwiches and blackberry and raspberry ripple ice cream.



  • whipping cream 250ml
  • egg yolks 6 (freeze the egg whites for next time you make meringues)
  • golden caster sugar 150g
  • buttermilk 1 × 284ml carton
  • blackberries 2 punnets


  • Step 1

    Heat the cream to just below simmering and whisk the egg yolks with 100g of the sugar. Whisk in the cream and pour the mix into a clean pan. Stir over a low heat until the mixture thickens. Don’t let it get too hot or the eggs will scramble. Sieve into a bowl and cool. Stir in the buttermilk. Heat the blackberries with the remaining sugar until the juice starts to run out. Whizz in blender and sieve. Stir into the cream mixture and churn or freeze until thick.

Nutritional Information

  • Kcals 361
  • Fat 23.8g
  • Carbs 32.3g
  • Fibre 1.5g
  • Protein 6.4g
  • Salt 0.13g