Black raspberry ice cream is an unforgettably delicious frozen treat thanks to the unique flavor of these elusive berries. This homemade berry ripple ice cream is a summertime classic.
black raspberry ice cream (aka black raspberry ripple)
When I was a kid black raspberry was my favorite ice cream flavor, but I haven’t seen it in years. I’m so excited to share my own homemade version, made with berries we picked ourselves. If you have access to these amazing berries, this is a wonderful way to celebrate them. The flavor conjures up summer days like nothing else. But don’t despair if you can’t find them, this recipe can be made with any berry you’ve got.
what you’ll need:
- You’ll need an ice cream machine for this recipe. I highly recommend getting one if you haven’t already ~ they’re not expensive and they give such pleasure all year long. I have used the Cuisinart base model for years and it’s never failed me, you can find it here.
- black raspberries ~ we picked ours in a nearby wooded area. You can use fresh or frozen berries.
- heavy cream
- egg yolks
- vanilla extract ~ the extract brings out lovely flavor notes in the berries.
black raspberries (black caps) are an unsung superfood
Black raspberries are a berry related to the red raspberry, and native to North America. Black raspberries are super high in antioxidants and research indicates that they have important cancer fighting properties. They’re among the healthiest of all fruits.
These special berries are mostly available only in summer, and grow wild in much of the northern states (we pick local berries in Wisconsin in July.) Cultivated black raspberries were once more common, but nowadays are grown mostly in Oregon and it’s rare to find them in stores (so sad!)
The blackberry’s sweet floral flavor is famous among berry lovers, and the color is spectacular. Black raspberries can be substituted in recipes that call for raspberries or blackberries with delicious results.
freeze the delicate berries to preserve them
If you’re lucky enough to find fresh black raspberries, you’ll need to use them immediately because of their delicate nature. We pick ours every summer and I stash them in zip lock freezer bags the same day so I can enjoy them at my leisure. They can be used from frozen in most recipes, including this ice cream, and my black raspberry muffins.
how to make black raspberry ice cream
Blackberry ice cream is essentially vanilla ice cream with cooked and strained blackberries added to it. The berry puree can be swirled in like I’ve done, or completely mixed in a for uniform purple color. This homemade method results in an ice cream with a vivid berry flavor, unlike anything you’re going to find commercially.
- Cook black raspberries and sugar in a saucepan until the berries have broken down and become juicy.
- Add cornstarch and continue to cook until thickened.
- Push the berry mixture through a sieve to remove the seeds.
- Chill the berry puree.
- Make vanilla ice cream according to your favorite recipe.
- When the ice cream is almost finished churning, add some of the chilled berry puree to the machine and allow it to mix in.
- Transfer half of the ice cream to a pan, top with half of the remaining berry puree, and swirl the two together using a knife or chopstick.
- Top with the rest of the ice cream and follow with the rest of the berry puree. Swirl again.
- Freeze until scoop-able.
more homemade ice cream recipes to try
- Homemade Rhubarb Ice Cream
- Chocolate Chip Cookie Dough Ice Cream
- Manhattan Cocktail Ice Cream
- Chocolate Frozen Custard Recipe
- Fresh Lemon Ice Cream
- Fresh Mint Chip Ice Cream
Black Raspberry Ice Cream
- an ice cream machine
Black raspberry compote
Black raspberry compote
- In a small saucepan, cook the berries and sugar over medium heat for a few minutes until the fruit is broken down and the berries have released their juices.
- Dissolve the cornstarch in a little bit of water (1-2 Tbsp), and stir into the berry mixture. Cook for 1-2 more minutes until bubbling throughout and thickened slightly.
- Push the berry compote through a fine mesh sieve to remove the seeds, and set aside to cool completely, and then chill until needed.
For the ice cream
- Whisk the egg yolks in a small bowl until smooth, and set aside.
- Pour one cup of the heavy cream into the bowl you plan to chill the ice cream mixture in, and set a strainer over it.
- Combine the rest of the heavy cream, milk, salt, and sugar in a small saucepan and heat over medium heat until steaming and just starting to bubble around the edges, stirring occasionally.
- Pour a little bit of the hot milk mixture over the egg yolks, whisking it in while you pour. Then pour the egg mixture back into the saucepan and return to the heat.
- Whisking constantly, continue to heat the custard until it thickens. Don't allow it to boil. It will not get super thick like a pudding, but more like a thin pancake batter.
- Once thickened, pour the custard through the strainer you set over the heavy cream.
- Add the vanilla extract and stir everything together. Chill in the fridge at least 6 hours or overnight.
- Churn the ice cream in your ice cream making according to the manufacturer's instructions. In the very last minute or two of churning, add a tablespoon or two of your black raspberry compote and allow it to get swirled into the vanilla ice cream a bit.
- Put about half of the ice cream mixture into a freezer container, top with about half of your berry compote, and swirl it in using a chopstick, or a butter knife. Top with the remaining ice cream, and swirl in the rest of your berry mixture on top.
- Freeze for a few hours until it becomes scoop-able, and enjoy!