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blackberry swirl ice cream
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4.9 from 19 votes

Blackberry Swirl Ice Cream

This blackberry swirl ice cream is a combination of my adoration of fresh, seasonal fruit, sweet, creamy desserts, and two little girls who are obsessed with all things purple.  And ice cream.  I mean, of course, ice cream.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 320kcal
Author: Amy Nash


Blackberry Swirl

  • 6 ounces blackberries fresh or frozen
  • ¼ cup sugar
  • ½ Tablespoon cornstarch

Ice cream base

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream divided
  • ¾ cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla
  • 4 egg yolks


  • Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.
  • Combine the whole milk, ½ cup of the heavy cream, sugar, salt and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside. When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
  • Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
  • Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Remove the churn paddle and, using a freezer safe container, layer a few scoops of ice cream with drizzles of the cold blackberry puree (there's no right or wrong way to do this, but I would recommend not stirring the puree in or your white vanilla base will turn purple!), and repeat until all the ice cream base and puree are combined. Cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.


  • Storage: Keep your ice cream covered with plastic wrap or a lid in a freezer-safe container for 2-3 weeks in the freezer to prevent ice crystals from forming.
  • Frozen blackberries: There is no need to thaw frozen blackberries before using them in this recipe. However, you might want to add 1-2 tablespoons of water to help start them cooking down a bit.


Calories: 320kcal | Carbohydrates: 31g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 42mg | Potassium: 139mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 1mg