Blackberry Ice Cream

Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.



Step: 1

Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.

Step: 2

Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.

Step: 3

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.


Per Serving: 560 calories; protein 4.4g; carbohydrates 36.8g; fat 45.4g; cholesterol 166.1mg; sodium 58.3mg.

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