There is one thing that is abundant in the hedgerows in late summer and that is the blackberry. Whether you are lucky enough to have these fruits in your garden, or can ideally find a south facing hedgerow, you are in for a relatively cheap and easy treat with these bountiful beauties. With limited hands-on time, this simple blackberry ice cream recipe will deliver the tastiest ice cream with a few simple ingredients – and count towards your 5 a day!
Blackberries
Blackberries are nature’s little jewels—bursting with sweet-tart flavor and packed with nutrients. Their deep colour hints at their rich antioxidant content, making them as good for your health as they are for your taste buds. Whether blended into creamy blackberry ice cream with this recipe, baked into muffins, or enjoyed fresh, blackberries bring a perfect balance of sweetness and tang. Their versatility shines in both bold summer desserts and comforting winter treats. Plus, with their subtle floral notes, they pair beautifully with vanilla, citrus, and herbs like lavender. They also freeze particularly well and therefore can be enjoyed all year round.
How to freeze blackberries
Using the freshest possible fruits, you should soak the blackberries first in clean, cold water to remove any bugs. Simply add a tsp of salt to the berries that are immersed in your sink or a bowl and leave for 10 minutes. Gently remove the berries and place them in a sieve to remove the excess water. To achieve the best results, and to make it easy to ‘pick’ as many or little frozen blackberries as you wish, you should place the berries in a single layer on a baking sheet and place in the freezer for 2 hours. Then simple remove the frozen hard berries and tip into a freezer bag and store in the freezer until needed.
Other Blackberry recipes
Blackberries are a very versatile fruit. Other than simply adding them fresh or frozen to a smoothie mix, below you can find some other useful recipes:
This ice cream will keep for up to 6 months – although I challenge you not to eat it in the first sitting!
To help remove any bugs if you’ve foraged your blackberries from the hedgerow, simply soak in some cold water for 15-20 mins with a good sprinkling of salt. Then drain, rinse in fresh water, and place on kitchen paper to remove most of the water.
This recipe works well with fresh or frozen blackberries. Just be sure to simmer a little longer if frozen as they will be slightly more watery.
Great served in a waffle cone, in a bowl alongside fruit or some lavender and lemon shortbread biscuits
Blackberry Ice Cream
Instructions
- Place 250g Blackberries (washed and free from bugs) in a heavy bottomed saucepan with 150g Caster sugar and 100ml water. Let this come to the boil and then turn down to a simmer for 10 mins. Leave to cool. Once cool sieve to remove the seeds until you are left with a beautifully dark purple syrup.
- Whisk 284ml double cream in your free-standing mixer or with beaters until it’s holding its shape (but don’t take it too far). Fold in the cooled blackberry syrup.
- If you have an ice cream maker, follow the makers instructions and churn until ready (around 15-20 mins) and then place in a plastic sealed container in the freezer. Otherwise, place in a sealed plastic container in the freezer for an hour, remove and whisk in the edges. Repeat this process 3-4 times and then freeze for at least 2-3 hours.
- Depending on the texture of your finished ice cream you may want to remove it from the freezer 5-10 mins before serving.
Notes
- To help remove any bugs if you’ve foraged your blackberries from the hedgerow, simply soak in some cold water for 10-15 mins with a sprinkling of salt.
- This recipe works well with fresh or frozen blackberries. Just be sure to simmer a little longer if frozen as they will be slightly more watery.
- Great served in a waffle cone, in a bowl alongside fruit or some lavender and lemon shortbread biscuits
- This ice cream will keep for up to 6 months – although I challenge you not to eat it in the first sitting!
