There’s something truly magical about Blackberry Honey Ice Cream. Every spoonful is a burst of juicy berry sweetness swirled with golden honey, all wrapped up in a rich and creamy base—like a taste of summer you can enjoy year-round. With its gorgeous purple hue and delicate floral notes, this treat feels both decadent and wildly refreshing. If you’re ready to transform a handful of simple ingredients into an unforgettable showstopper dessert, you’re in the right place!

Blackberry Honey Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Blackberry Honey Ice Cream comes together with just a handful of common ingredients, but each plays a starring role in the finished dessert. Together, they create a beautiful mix of textures, flavors, and that signature purple color you’ll absolutely love.

Fresh Blackberries: Bring vibrant flavor, natural color, and a little tartness that pairs beautifully with honey.
Honey: Swaps in for sugar, lending floral complexity as well as sweetness—local honey works wonders for the depth of flavor.
Heavy Cream: This is where all the lusciousness comes from; it’s the key to a supple, scoopable ice cream.
Whole Milk: Lightens the base just a bit and balances the richness of the cream.
Egg Yolks: They give the ice cream a luxurious, custardy texture and a hint of natural yellow color.
Vanilla Extract: Adds warmth and enhances both berry and honey notes in the background.
Pinch of Salt: Just enough to sharpen the flavors and make everything pop—don’t skip it!

How to Make Blackberry Honey Ice Cream

Step 1: Cook the Blackberries and Honey

Start everything off by combining your blackberries with half the honey in a small saucepan. Let this simmer gently for about 10 minutes, stirring here and there, until the berries are soft and syrupy. This helps focus the flavor and gives your Blackberry Honey Ice Cream its radiant color. Strain it through a fine mesh sieve to skip the seeds, and set aside the puree. This part smells incredible—don’t be surprised if you’re tempted to sneak a taste!

Step 2: Heat Cream and Milk

While the berry mixture is cooling, pour your heavy cream and milk into a separate saucepan. Warm them up over medium heat just until they’re close to a simmer. Heating the dairy combines our creamy base and prepares it for the eggs. You don’t want it boiling, just hot enough to steam a bit around the edges.

Step 3: Whisk Egg Yolks and Honey

In a mixing bowl, add the egg yolks and the rest of your honey. Whisk until smooth and pale—it’ll get a little lighter and thicker as you whisk. This step builds the foundation for the scoopable consistency of Blackberry Honey Ice Cream and ensures every bite is silky and sweet.

Step 4: Temper and Cook the Custard

Now comes the savory magic! Slowly pour your hot cream mixture into the whisked egg yolks, whisking constantly to prevent scrambling (this is called tempering). Once combined, pour everything back into the saucepan and cook gently on low, stirring constantly. Within 5 to 7 minutes, it’ll thicken enough to coat the back of a spoon. That’s your cue to remove it from the heat.

Step 5: Add Flavorings and Chill

Stir the vanilla extract, salt, and blackberry puree into the warm custard, mixing until fully blended. The color will turn a charming, streaky violet at first and then settle into a uniform, glorious purple. Cover and refrigerate the mixture for at least 4 hours, or overnight—the colder, the better for churning later!

Step 6: Churn and Freeze

Once your custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It should reach a soft-serve consistency in about 20–25 minutes. Transfer the cold, shimmering mixture to a container and freeze for at least 4 hours, until scoopable and firm. If you want extra texture, you can gently fold in a handful of whole blackberries right before the final freeze.

How to Serve Blackberry Honey Ice Cream

Garnishes

This is your chance to dress up each bowl of Blackberry Honey Ice Cream! A drizzle of extra honey, a handful of fresh berries, or even a few edible blossoms look gorgeous on the deep purple scoops. For crunch, try a sprinkle of chopped pistachios or toasted almonds—each bite becomes a tiny festival of flavors.

Side Dishes

Pair your Blackberry Honey Ice Cream with simple butter cookies, lemon shortbread, or a slice of pound cake. The creamy, dreamy ice cream cuts through the richness of baked goods and perks up every simple treat. Even a handful of citrus segments on the side is delicious!

Creative Ways to Present

If you’re feeling fancy, serve a scoop in a waffle cup or make ice cream sandwiches with ginger cookies. For special occasions, layer Blackberry Honey Ice Cream in individual glasses with whipped cream, granola, or crumbled shortcake for an effortless parfait. The color—deep amethyst—is an instant eye-catcher at any gathering.

Make Ahead and Storage

Storing Leftovers

Store any extra Blackberry Honey Ice Cream in an airtight freezer container to keep it fresh. For best results, press a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals and preserve that creamy texture.

Freezing

This ice cream can happily chill in your freezer for up to two weeks. If it sits longer (though I doubt it will!), it may start to develop little ice shards, so try and enjoy it while it’s still at peak freshness. Be sure your freezer is on its coldest setting to maintain the best texture.

Reheating

Reheating isn’t quite the word here, but if your Blackberry Honey Ice Cream is too hard to scoop, let the container sit at room temperature for 5 to 10 minutes. This will soften it just enough for perfectly smooth, easy serving—no need for microwaving!

FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! Frozen blackberries work well in this recipe—just thaw and drain them before using, and follow the steps as written. Your Blackberry Honey Ice Cream will still be vibrant and flavorful.

What can I do if I don’t own an ice cream maker?

No problem! After chilling your custard, pour it into a shallow dish and pop it in the freezer. Stir the mixture every 30 minutes for a few hours until it firms up—you’ll get a delicious treat, even without specialized equipment.

Is it possible to make this dairy-free?

Yes, you can experiment with rich coconut milk in place of the cream and milk, but the texture will be a bit different. Also, make sure to use a suitable custard base with eggs or a plant-based thickener for a creamy finish.

How do I prevent the ice cream from becoming icy?

Make sure you give the custard enough time to chill before churning, and press plastic wrap directly onto the surface when storing. Both steps help minimize ice crystals and keep your Blackberry Honey Ice Cream ultra-smooth.

Can I double this recipe?

Absolutely! Just be mindful of your ice cream maker’s maximum capacity. You might need to churn in two batches, but the results are just as delicious (and great for a crowd!).

Final Thoughts

If you’re craving something a little different and a lot delightful, you’ll fall in love with Blackberry Honey Ice Cream. It’s a treat that feels handmade and homey yet totally showstopping—perfect for sharing or savoring all to yourself. I hope you give it a try and make sweet, colorful memories with every scoop!

Blackberry Honey Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: Emma
Total Time: 5 hours
Yield: About 1 quart 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the sweet and fruity flavors of homemade Blackberry Honey Ice Cream. This creamy treat combines the freshness of ripe blackberries with the richness of honey for a delightful dessert that is perfect for any occasion.

Ingredients

Scale

Blackberry Puree:

2 cups fresh blackberries
1/2 cup honey

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
4 large egg yolks
1 teaspoon vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare Blackberry Puree: In a saucepan, combine blackberries and half of the honey. Cook until thickened, then strain to remove seeds. Set aside.
Make Ice Cream Base: Heat cream and milk in a saucepan. Whisk egg yolks and remaining honey, then temper with hot cream. Cook until thickened. Stir in vanilla, salt, and blackberry puree. Chill.
Churn Ice Cream: Pour custard into an ice cream maker and churn until soft-serve consistency. Freeze until firm.

Notes

For added texture, fold in whole blackberries before freezing.
Use local honey for enhanced flavor.
If you lack an ice cream maker, freeze the mixture in a dish, stirring every 30 minutes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Churning
Cuisine: American