There's nothing quite like homemade blackberry ice cream in the summer, especially when it's rich and creamy like the old-fashioned Amish ice cream I grew up with. Technically, this is a frozen custard because it's made with eggs, giving it an extra-smooth, velvety texture. It's one of our favorite recipes: sweet and creamy with just the right touch of tartness from the berries. I make a simple syrup from fresh blackberries to stir into the custard base, then add even more berries before churning. It takes a little time, but it's so worth it.
If you have blackberries growing wild nearby or a stash tucked away in the freezer, this is the perfect way to use them!
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Why You'll Love This Blackberry Custard Ice Cream
- Perfect for using fresh or frozen berries - Whether you just picked a bucket of wild blackberries or have a stash in the freezer, this recipe works beautifully either way.
- It's rich and creamy - This recipe is based on an old-fashioned Amish custard ice cream, which means it's made with real milk, cream, and eggs for that ultra-smooth, scoopable texture.
- Full of real blackberry flavor - Instead of just tossing in raw berries, you'll cook some of them down into a syrup that's bold, sweet, and full of concentrated berry flavor.
- Smooth with just the right texture - A touch of gelatin keeps it soft and helps prevent it from turning icy in the freezer, and the custard base gives it that dreamy mouthfeel.
- You can make it ahead - Prep the syrup and custard the day before, then churn the next day. It's a great make-ahead dessert for summer gatherings.
Ingredient Notes
- Milk + Cream - This recipe uses whole milk and heavy cream to get that creamy Amish-style texture. Don't use low-fat milk or half-and-half here - it just won't turn out the same or be as rich.
- Eggs - The eggs help create a true custard base, which gives the ice cream its smooth, creamy texture. If you've never made custard-style ice cream before, don't worry - it's just a matter of tempering the eggs and gently cooking the mixture until thickened.
- Gelatin - A small amount of unflavored gelatin (affiliate link) helps reduce ice crystals and gives the ice cream a smoother, creamier texture. It doesn't keep it soft like store-bought ice cream (which has added stabilizers), but it does help it freeze more evenly. Keep in mind - like most homemade ice creams, it will freeze hard after a day in the freezer, so just let it sit out for 10-15 minutes before scooping.
- Blackberry Syrup - Cooking the blackberries into a syrup concentrates their flavor and gives the ice cream that beautiful color and fruity depth. You'll strain out the seeds and pulp, so the final result is silky smooth.
- Extra Berries - I like to stir in whole blackberries before churning. It gives the ice cream little bursts of fruit and a more rustic, homemade feel. You can skip them if you prefer a completely smooth texture.
Make It Ahead
You can easily split this Amish ice cream recipe into steps. Make the custard and syrup a day or two ahead and let them chill overnight. The next day, all you have to do is whisk everything together and churn.
Step-by-Step Instructions for Beginners: Make Amish-Style Blackberry Ice Cream Like a Pro
Making homemade ice cream might seem tricky at first, but follow these simple steps and helpful tips to create creamy, flavorful blackberry ice cream - just like the Amish do.
1. Make the Blackberry Syrup
- Combine blackberries, water, sugar, and lemon juice in a saucepan.
- Bring to a gentle boil, mashing the berries to release their juice.
- Simmer until the liquid reduces and thickens to a light syrup consistency.
- Strain through a fine mesh sieve to remove seeds and pulp.
- Let the syrup cool completely before using.
- Why this matters: Cooking down the berries concentrates their flavor and makes the ice cream smooth without any gritty seeds. (We enjoy this ice cream with bursts of frozen berries as well as having the berry flavor throughout. However, if you prefer smooth ice cream without any seedy berries, feel free to leave out the berries and maybe add more of them to the syrup.)
2. Heat the Milk and Sugar + Temper the Eggs
- Pour the milk into a large saucepan and sprinkle the sugar evenly over the top - don't stir yet! The sugar sprinkled on top helps prevent the milk from burning or sticking to the bottom, and it saves you from having to stir constantly.
- Heat over medium, watching carefully. Once the milk starts to boil, it will begin to rise. (You wanna catch it just as it starts to rise.)
- While the milk is heating, beat the eggs with the salt in a separate bowl until smooth.
- When the milk is hot (before it fully boils or rises), slowly ladle about 1 cup of the hot milk into the beaten eggs, whisking constantly to temper them.
- Once tempered, slowly pour the egg mixture back into the boiling milk, whisking as you go.
- Remove from heat.
- Pro Tip: Tempering warms the eggs gradually so they don't scramble. Just go slow and keep whisking!
3. Add the Gelatin
- Mix the gelatin with cold water to dissolve. Let it rest until ready to add to the custard.
- Stir the dissolved gelatin into the hot custard mixture and whisk until fully combined.
- Why gelatin? It helps reduce ice crystals and keeps your ice cream smooth and creamy after freezing.
4. Chill the Custard
- Let the custard cool slightly, then cover and refrigerate until completely cold - several hours or overnight is best.
- The custard base is pretty thick once chilled. Before using, whisk it to smooth it out.
5. Finish and Churn
Stir in 2 cups heavy cream, the cooled blackberry syrup, and 1 - 2 cups fresh blackberries, as desired.
Pour the mixture into your ice cream maker and freeze according to your machine's instructions.
Using a traditional ice cream maker requires lots of ice and rock salt:
- Fill the outer bucket with layers of ice and salt (affiliate link). (You can also add some water. It will get really cold from the ice and salt.)
- The rock salt lowers the freezing point of ice, allowing the mixture to freeze properly. Using too little ice or salt prevents proper freezing. (Make sure to follow the manufacturer's instructions.)
Variations
This Amish-style blackberry frozen custard is a summer favorite, but it also makes a perfect base for fun seasonal twists:
Lemon Blackberry Ice Cream
Add a burst of citrus by stirring in 1 to 2 tablespoons of fresh lemon juice and the zest of 1 lemon when you add the cream and blackberry syrup, just before churning. This adds a bright lemon flavor.
Tip: Meyer lemons offer a slightly sweeter, less tangy flavor.
Blackberry Lavender Ice Cream
For a floral twist, add approximately 2 teaspoons of dried culinary lavender to the milk and sugar when heating the custard.
- For a smooth texture and light flavor, strain out the lavender before chilling.
- Prefer not to strain? You can skip the infusion and simply stir the lavender into the custard just before churning for a rustic texture and stronger flavor.
Note: You can use fresh lavender, but you may want to double the amount since it's less concentrated than dried.
Blackberry Chocolate Chip Ice Cream
For a fun twist, stir in approximately 1 cup of mini chocolate chips before or after churning. The bits of chocolate add just the right texture and pair perfectly with the sweet-tart blackberry flavor.
Each variation - lemon blackberry ice cream, blackberry lavender ice cream, or blackberry chocolate chip ice cream - adds its own unique charm to this rich, old-fashioned summer treat.
Frequently Asked Questions
A: Homemade ice cream doesn't have commercial stabilizers or softeners, so it tends to freeze harder. Enjoy it soft-serve as soon as it's finished churning, or let it sit out for 10-15 minutes before scooping for the best texture.
A: Yes! You can use frozen berries to make the syrup - no need to thaw first.
A: Gelatin is optional, but it helps to set the ice cream and reduce iciness, keeping it smoother after freezing. (Highly recommended.)
A: This recipe should work using any machine - electric, hand-crank, or compressor. I use an electric one similar to this ice cream freezer (affiliate link). If you're using one that requires ice and rock salt, be sure to have plenty on hand.
More Amish Summer Recipes
- Lime Slushy
- Fruit Slush
- Rice Krispie Ice Cream Pie
- Peach Delight Dessert
- Fresh Peach Pie
- Fresh Strawberry Pie
- Zucchini Bars with Cream Cheese Frosting
- Iced Meadow Tea
- Canned Pizza/Spagetti Sauce
If you enjoy homemade ice cream, you may also want to try my basic vanilla ice cream recipe.
Also, If you try this Amish recipe for homemade blackberry ice cream, I'd love it if you left a comment and star rating below. Let me know how it turned out. Thank you!
Check out my YouTube channel at My Amish Heritage
📖 Recipe Card
Blackberry Ice Cream Recipe
Ingredients
- 3 cups whole milk
- 1 - 1 ½ cups sugar
- 3 large eggs
- ¼ teaspoon salt
- 1 envelope (scant tablespoon) unflavored gelatin dissolved in ¼ cup cold water
- 2 cups heavy whipping cream
- ¾ cup blackberry syrup (see instructions below)
- 1 - 2 cups fresh or frozen blackberries, optional
Blackberry Syrup:
- 2 cups blackberries
- 1 cup water
- ¼ cup sugar
- 1 teaspoon lemon juice
Ice and Rock salt for churning
Instructions
- Pour the milk into a large saucepan and place over medium heat. Sprinkle the sugar evenly over the top but do not stir. Bring to the boiling point - watch closely, as the milk will begin to rise quickly once it starts to boil.3 cups whole milk, 1 - 1 ½ cups sugar
- While the milk is heating, beat the eggs in a medium bowl and stir in the salt. Once the milk is hot, slowly ladle about 1 cup of the hot milk into the beaten eggs, whisking constantly to temper.3 large eggs, ¼ teaspoon salt
- Slowly pour the tempered egg mixture back into the hot milk, whisking as you go. Cook over medium heat, stirring constantly, until the mixture reaches a light boil and thickens slightly.
- Remove the pan from the heat and stir in the dissolved gelatin mixture. Whisk until fully incorporated. Let the custard cool slightly, then transfer to the refrigerator to chill completely. (It's best to chill for several hours or overnight.)1 envelope (scant tablespoon) unflavored gelatin dissolved in ¼ cup cold water
- Once chilled, whisk the custard until smooth. Stir in the heavy cream, cooled blackberry syrup, and 1 to 2 cups of fresh blackberries.2 cups heavy whipping cream, ¾ cup blackberry syrup (see instructions below), 1 - 2 cups fresh or frozen blackberries, optional
- Pour the finished ice cream mixture into your ice cream maker and freeze according to the manufacturer's instructions. When it's done churning, you should have a beautiful soft serve ice cream. Enjoy it soft serve, or transfer it to a container and freeze for an hour or two until firm.
Blackberry Syrup:
- In a small saucepan, combine the blackberries, water, sugar, and lemon juice.2 cups blackberries, 1 cup water, ¼ cup sugar, 1 teaspoon lemon juice
- Bring to a gentle boil over medium heat. As the berries cook, mash them with the back of a spoon or a potato masher to release their juices.
- Let the mixture simmer until it reduces to approximately ¾ cup of liquid. This may take up to 30 minutes or more. Stir occasionally to prevent sticking.
- Pour the mixture through a fine mesh sieve set over a bowl. Use the back of a spoon to press down and extract as much juice as possible. Discard the pulp and seeds.
- Allow the syrup to cool completely before adding it to the ice cream base.
Anna
This ice cream is so smooth and creamy and perfect soft serve ice cream right when it's done churning.