Blackberry ice cream

  • Prep: 5m
  • Cook: 10m
  • Serves: 6

Soft and creamy, this blackberry ice cream can be made by hand or in an ice cream machine.


  1. Place blackberries, lemon juice and vanilla extract in a pan. Cook on medium heat until the berries are soft. Transfer to a blender and whizz until smooth.
  2. Push mixture through a sieve to remove seeds and make ice cream smooth.
  3. Return the mixture to the pan and whisk in the icing sugar, followed by the double cream.
  4. Mix until well blended. Then transfer to an ice cream maker, if using.
  5. Alternatively, pour the mixture into a container. Place in the freezer and churn every 30 mins until set. It should take 2 to 3hrs in total.


All to be sourced organic where possible

  • 500g blackberries
  • 3 tbsp of lemon juice
  • 1 tsp vanilla extract
  • 175g icing sugar
  • 250ml double cream

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