Blackberry Ice Cream

Blackberry Ice Cream

Summer fruit is at its peak right now and so is the summer heat!

My kids love ice cream, and quite frankly, so do I. I received an ice cream maker as a gift a few years back and really enjoy making my own ice cream.

I picked up a pint of lovely blackberries from my local organic farmer and made blackberry ice cream. Oh. My. Word! This ice cream rivals my favorite organic brand, hands down! It’s I-want-to-eat-the whole-thing good! It is the perfect combination of sweet and tart and so very refreshing. It’s even fabulous when made non-dairy!

Blackberry Ice Cream

2 cups organic cream (preferably raw) or 2 cups of coconut cream (Buy here)

1 cup raw, organic milk (Find local real, raw milk here)  or 1 cup coconut milk (Buy here)

1 1/4 cups raw honey or natural sweetener of choice or to taste (use less if your blackberries are very sweet)

3 pastured eggs (they will remain raw in this recipe)

1 tsp vanilla extract (Learn to make your own here)

1/4 tsp sea salt (Buy Real Salt here)

1 pint of organic blackberries


Puree blackberries in blender.

Whisk all of the ingredients together and add to ice cream maker.

Follow your ice cream maker’s manufacturer directions. Mine takes between 20-30 minutes to process.

If you do not have an ice cream maker but do have a Vitamix or Blendtec, you can make ice cream in either of those. Just add one cup or more of ice to blender and choose the ice cream setting.

The beauty of this ice cream is that you can substitute any fruit for the blackberries. I used peaches last week and it was divine! I used about 2 1/2 cups of pureed peaches for one batch of ice cream.

What’s your favorite flavor of ice cream?


Part of Thank Goodness It’s MondayMonday ManiaReal Food Wednesday, Whole Foods Wednesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.



Leave a Reply