There is something special about homemade ice cream, especially when it features fresh summer berries. This Blackberry Chocolate Chip Ice Cream combines the sweet-tart flavor of ripe blackberries with rich chocolate chips for a creamy frozen dessert that tastes like it came straight from your favorite ice cream shop.
Whether you're picking fresh blackberries from the garden, bringing home a basket from the farmers market, or using frozen berries from your freezer, this recipe is simple to make and absolutely packed with flavor. Every scoop is bursting with juicy blackberry swirls and little bites of chocolate that perfectly complement the fruit.
If you're looking for a refreshing dessert that's perfect for hot summer days, this homemade blackberry ice cream is one recipe you'll want to make again and again. For more summer ice cream inspiration, check out my list of Best Ice Cream Recipes.
Why You'll Love This Recipe
- Made with fresh or frozen blackberries
- Rich, creamy texture
- Sweet and tart berry flavor
- Mini chocolate chips in every bite
- Easy to make in an ice cream maker
- Perfect for summer entertaining
How to Make Blackberry Chocolate Chip Ice Cream
To make this Blackberry Chocolate Chip Ice Cream, you start by boiling your berries down to make a delicious blackberry syrup.
Using a strainer, you will strain the pulp off so all you are left with is this beautiful purple liquid.
Once you get your blackberries drained, you have to make your egg custard. Now, what you need to understand is that this step cannot and should not be rushed.
When you first start, it is all very liquidy. You are going to keep cooking it until it gets super duper thick. It should be thick enough that when you run your finger down the back of the spoon, you are able to make a trail.
Once both mixtures cool, pour the blackberry sauce into the egg custard mixture and place it in the refrigerator so that it can chill about 3 hours.
Once the mixture is chilled, pour it into your ice cream machine. You will want to let the machine run for about 35 minutes.
Find a level surface and place your old fashioned ice cream maker. I picked up this one on Amazon for less than $40. Using rock salt and ice mixture let your ice cream machine run for 30-40 minutes.
Once the ice cream has been going for about 30 minutes, add in your chocolate chips and turn it back on for another 10 minutes or until it is so thick the machine turns off.
Now you can enjoy the beauty of fresh Blackberry Chocolate Chip Ice Cream all year round –even in the wintertime!
Tips for the Best Homemade Ice Cream
- Straining the blackberry puree creates an incredibly smooth texture.
- Chill your ice cream base thoroughly before churning.
- Freeze your ice cream maker bowl for at least 24 hours if using a freezer bowl.
- Mini chocolate chips distribute more evenly than regular-sized chips.
- Add a few chopped fresh blackberries after churning for bursts of fruit throughout the ice cream.
Frequently Asked Questions
Can I use frozen blackberries?
Absolutely! Frozen blackberries work beautifully. Simply thaw them slightly before cooking into the puree.
Do I have to remove the seeds?
No, but straining gives the finished ice cream a much creamier texture.
Can I make this without an ice cream maker?
Yes. Pour the mixture into a freezer-safe container and freeze, stirring vigorously every 30–45 minutes for about 3–4 hours until creamy.
Can I use milk chocolate?
Yes! Milk chocolate chips create a sweeter dessert, while dark chocolate provides a richer contrast to the berries.
Looking for more ice cream recipes? Check these out!
- Vanilla Milkshakes without ice cream
- Homemade Strawberry Ice Cream
- Blackberry Chocolate Chip Ice Cream
- Dark Chocolate Cherry Ice Cream Cookie Sandwiches
- 3 ingredient coffee ice cream
- No-Churn Cotton Candy Ice Cream
Blackberry Chocolate Chip Ice Cream
This blackberry chocolate chip ice cream is the perfect bite of cool for the summertime.
Ingredients
- 2 pints fresh blackberries
- 1 1/4 cups sugar
- Juice of 1/2 lemon
- 1 1/2 cups half-and-half
- 5 egg yolks
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate
Instructions
- Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
- Pour the mixture into a bowl through a fine mesh strainer. Using a spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
- Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
- Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
- Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. Refrigerate this mixture until cool.
- Take your old fashioned ice cream machine and using the rock salt and ice mixture get everything layered.
- Pour your ice cream into the machine and let it run for about 30-40 minutes.
- When it is frozen, chop the chocolate into chunks and stir into the ice cream.
- Serve immediately or put in the freezer to further harden.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 319Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 121mgSodium: 44mgCarbohydrates: 37gFiber: 3gSugar: 33gProtein: 4g
What is your favorite ice cream?
Lima
Monday 17th of December 2018
I like this post,And I guess that they having fun to read this post,they shall take a good site to make a information,thanks for sharing it to me.
Alicia
Wednesday 12th of July 2017
Ice cream from blackberry sounds awesome to me as I have the uric acid problem. Thanks Jennifer for this awesome recipe!I will try one and let you know!