Easy Blackberry Ice Cream 4

I used to have an ice cream maker.  It never got used.  The bowl took up too much space in the freezer, and the tiny batches hardly seemed worth the effort, so I yard saled it long ago.  I assumed I was selling my right to homemade ice cream for 2 bucks in exchange for the pleasure of shuffling one less bulky, rarely used machine around my kitchen cabinets.  I thought it was a fair deal.

Easy Blackberry Ice Cream

Until I started noticing all the colorful creative ice cream ideas floating around on Pinterest.  Then I started feeling sorry for myself.   Jealousy, regret, envy, gluttony.  It was ugly.

And then I came across this idea.

Lights flashed, synapses sparked,  ideas were hatched.  It was beautiful.

I’m continually amazed at what the food processor can do.

I’m going to try this with almond milk, coconut milk, and every fruit and flavoring under the sun.

And I’m going to make up for all those times when I’ve bought an expensive pint of ice cream and the flavor just wasn’t quite what I’d dreamed of.

Easy Blackberry Ice Cream (food processor recipe—no ice cream machine needed!)


  • 2 cups heavy cream
  • 3/4 cups sugar
  • 1 cup milk
  • 2 tsp vanilla extract
  • 2 6 oz packages blackberries (that have been frozen solid)


  1. Mix the heavy cream and sugar in a saucepan and heat until the sugar dissolves. Take off the heat and add the milk and vanilla.
  2. Cool the mixture and then pour it into a gallon sized zip lock bag. You can set the bag in a bowl to make this easier. Close the bag securely and lay it flat on a baking sheet. Put it in the freezer and freeze solid. I left mine overnight.
  3. Cut open the bag and break up the mixture into pieces. I used a knife to cut off chunks. Put them in a food processor and process until smooth. This will take a couple of minutes. Scrape down the machine and redistribute the chunks a few times to help your machine out.
  4. When the machine runs freely and the ice cream is smooth, add in the frozen berries. The machine will take a while, but it will eventually get all the berries pureed into the ice cream. Redistribute the berries a few times during the process.
  5. Scrape the ice cream into a loaf pan and smooth it out. Cover with foil and place back in the freezer until firm enough to scoop.

Notes:  Work fairly quickly, without making yourself crazy.  The smaller you can break up the initial frozen ice cream mix, the easier it will be for your processor to work with.  I will try processing the frozen berries first, next time, to see if that makes things a little easier.  I almost added some dark chocolate chunks to this, I think that would be amazing.

My first attempt went so well.  The ice cream was smooth and had great blackberry flavor.  Of course you will bite down on the little blackberry seeds, so if you don’t like that you could choose another fruit, or just go with vanilla.

I don’t think, without kids in the house, I want to invest in another ice cream maker when there are so many other more useful gadgets out there to spend my money on.  So, now and then when I get inspired, I’m going to love this.  I need somebody to help me eat up this batch so I can start on another!

Easy Blackberry Ice Cream 1



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46 Responses to Easy Blackberry Ice Cream (food processor recipe—no ice cream machine needed!)

  1. Dan says:

    This is an amazing recipe, thanks! I used nutella instead of the blackberries (around 200g with half the cream and milk) and it was gorgeous – very thick and creamy. I found you don’t even need a food processor with the nutella – simply mix all the ingredients in a saucepan and leave to freeze

  2. Camille says:

    I cannot find heavy cream, just heavy whipping cream, so do I use the whipping cream?

  3. Kaycie says:

    Can I use a sugar substitute in the ice cream recipe?

  4. Lynn says:

    Are you subbing the coconut milk for the cream, or the milk in this recipe?

  5. Sandra Aguirre says:

    This is a great, easy and fun recipe. I put the cream mixture in ice cube trays to make it easier, but cleaning oily trays after use may negate that! I really enjoyed the texture and appearance of the ice cream and plan to use it as my standard base. I used 2% milk and found it plenty rich. I found the vanilla flavor took over the blackberry flavor, when I do it again, I will probably omit it unless I’m making vanilla. (Which by the way, was amazingly good. The seeds turned out to be a problem for us, next time I will strain them. I plan on trying coffee, mango, peach, etc. I will let everyone in on what I learn. Thanks again!

  6. In the post you mentioned trying this with almond or coconut milk. I was just wondering if you had and if so how it turned out.

  7. Pam Alexander says:

    Has anyone tried freezing the mixture in ice trays instead of the ziplock bag? Wondering if that would work or be too thick.

    • Sue says:

      You’d need a powerful blender or food processor, but it should work.

    • Sandra Aguirre says:

      Thanks to your suggestion, I froze the cream mixture in ice trays because I thought cutting the mixture would be a pain, but I found 1) the mixture doesn’t freeze very hard anyway and 2) it fills two ice trays. When I try this again, I will try the bag method and compare.

  8. Sofia says:

    It looks fantastic! One question though- how many cups does your food processor hold?

  9. Lauren says:

    Why wouldn’t you just process thawed berries with the cream mixture in the beginning? Would you recommend thawing the berries and mashing through a sieve/ricing to get rid of the seeds?

    • Sue says:

      Hi Lauren — One of the reasons that this works so well is that the frozen berries almost make an instant ice cream. If you thaw the berries, the resulting mixture will freeze with an icier texture. You could certainly try it though, if the seeds bother you.

  10. Vanessa says:

    This really is brilliant! Some how over the years I have acquired not one but 2, TWO of this ice cream machines. I have made sorbets with my food processor but never thought one step further. I think that is what defines genius, having common sense and then taking that next step!

    I have blackberry bushes surrounding my house, looking forward to this whole new way to use them!!

  11. Jill says:

    I made your icecream the other day. It’s delish! I want to let you know that I puréed the black berries & put them through a mesh strainer, that way there isn’t any seeds. I added the purée to the cream and sugar, then followed your steps. Great recipe!!! Thanks!????

  12. dina says:

    i love blackberry ice cream. i haven’t had it in so long. this recipe looks amazing!

  13. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

  14. cake lover says:

    I love your blog but haven’t commented before. It is beautifully presented with some lovely recipes. I have made ice cream in a similar way for the past year and it is such a great method.


    It is totally versatile – I have made many different types, some custard based, others like your one here, and also sorbets. Basically, any ice cream recipe can be done in this way without the need for more kitchen kit!

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  16. This is my sister’s favorite flavor. Perhaps I should make her batch and I won’t be tempted to sit and eat the whole thing while I’m watching TV. I love the look and ease of this recipe.

  17. oh. my. gosh. This is gorgeous! I know what you mean…that ice cream bowl takes up a good portion of my freezer and I never use it. This is brilliant and so pretty. The possibilities are endless. I’m not much of a gadget person and getting less and less, but I will never get rid of my food processor.

  18. The more blackberries the better and yes on the dark chocolate – sounds wonderful and looks even better!

  19. grace says:

    what a great color on that ice cream! and what a great idea–i’m thrilled to see it turned out so well. DEFINITELY worth a try.

  20. Brilliant! I’ve had my Cuisinart for 30 years, and it’s going strong.

  21. Kris H says:

    This looks sooo delicious! I don’t have a food processor…do you think a blender would work? I love your blog!!! :)

  22. Siobhan says:

    OMG What a simply stunning color! You know I have avoided buying an ice cream machine as I doubt I can be trusted with such wonders in my freezer….but hey, it won’t be there long. Totally enticing recipe for our sudden warm weather.

  23. SUE! your non-ice cream maker ice cream looks fantastic! I, too, am continually amazed at what food processors can do. Everyone should own one; it should be a requirement.

  24. bellini says:

    I have one of those ice cream makers that is taking up real estate in the freezer, so this is perfect. What I also like is freezing things in zip lock bags.

  25. Mary Younkin says:

    Yum! I’m a bit weird about the seeds in blackberries, but any fruit would work with this. Way to prove you don’t need the ice cream machine!

    • I know, a lot of people don’t like seeds, and I was thinking that so many berries, like raspberries and strawberries, also have seeds. How about banana? I think that sounds really good.

    • cake lover says:

      Banana is good, have you tried just blitzing frozen bananas in a food processor? Instant ice cream! Yet another wonder of the food processor! (NB – you could always blitz fresh berries to make a coulis, then sieve out the seeds – a bit of extra work, but worth it! Spoon and swirl in the coulis for berry ripple, or process for the full colour effect!)

  26. Brilliant, just brilliant – what a great idea! Thank you so much for sharing this.

  27. “in exchange for the pleasure of shuffling one less bulky, rarely used machine around my kitchen cabinets.” — oh, you too? :) I never even bought an ice cream maker for that reason but I do it with things like a salad spinner.

    And this totally works with coocnut, almond, soy, nutmilks. When I was strictly vegan, I used to make freezer ice cream all the time. Blend everything you want in a blender/Vita/food proc, put it into the freezer, let it get pretty frozen, and about 5 mins before you want to eat it, let it thaw/re-blend/pulse & serve. Depending on what you use it can be a little crystal-ey but overall, works fine, is healthier and no bulky ice cream maker needed.

    I love love the color of this Sue!

  28. This looks fantastic! I wonder if you could make chocolate or coffee. Any ideas?

    • For coffee I would probably add instant espresso powder to the cream while it heats up. I’d also add cardamom to make a Turkish coffee version. (Now I’ve given away the surprise of my next batch)

      For chocolate I guess I’d melt chocolate into the hot cream. Sounds good to me :)

  29. I had an ice cream maker and I agree. Too much space. And then my son took it and started making great ice cream. I decided I wanted it back. No go. This will show him!

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