Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Blackberry Mint Ice Cream is a refreshing and vibrant frozen treat that combines the sweet-tart flavor of juicy blackberries with the cool, invigorating essence of fresh mint.
This homemade ice cream is rich, creamy, and bursting with natural flavors, making it the perfect dessert for warm days.
The striking deep purple hue of the blackberries swirled with flecks of green mint makes this ice cream as visually stunning as it is delicious.
Whether you enjoy it in a cone, a bowl, or as part of a sundae, this flavor-packed dessert will quickly become a new favorite!
Why You’ll Love This Blackberry Mint Ice Cream
- Naturally Sweet and Refreshing – The perfect balance of tart blackberries and cool mint makes this ice cream light yet satisfying.
- Made with Fresh Ingredients – No artificial colors or flavors—just real fruit, cream, and mint leaves.
- Easy to Make at Home – Whether you use an ice cream maker or a no-churn method, this recipe is simple and rewarding.
- Gorgeous Color and Texture – The deep purple hue of the blackberries paired with the creaminess of the base makes every scoop irresistible.
- Perfect for Summer – A cooling and flavorful dessert that is ideal for hot days or as a unique dinner party treat.
Ingredients Needed
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Blackberry Mint Flavor:
- 1 ½ cups fresh blackberries (or frozen, thawed)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- ½ cup fresh mint leaves
Step-by-Step Instructions
Step 1: Prepare the Blackberry Puree
- In a small saucepan, combine the blackberries, sugar, and lemon juice.
- Cook over medium heat until the berries break down and release their juices (about 5-7 minutes).
- Mash the mixture with a fork or blend it for a smoother consistency.
- Strain through a fine-mesh sieve to remove seeds, then set aside to cool.
Step 2: Infuse the Mint Flavor
- In a separate saucepan, heat the milk and half of the heavy cream over medium-low heat.
- Add the fresh mint leaves and let them steep for about 10 minutes to infuse the flavor.
- Strain out the mint leaves and discard them.
Step 3: Make the Ice Cream Base
- In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Slowly add the warm mint-infused milk to the egg mixture while whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 5 minutes).
- Remove from heat and stir in the remaining heavy cream and vanilla extract.
Step 4: Combine and Chill
- Stir the blackberry puree into the ice cream base until well combined.
- Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
Step 5: Churn and Freeze
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, transfer it to a container and freeze for at least 4 hours until firm.
For a no-churn version:
- Whip the heavy cream separately until stiff peaks form.
- Fold the chilled blackberry mixture into the whipped cream, then freeze for 6-8 hours.
Tips for the Best Blackberry Mint Ice Cream
- Use Fresh, Ripe Blackberries – The sweeter and juicier your blackberries, the better the flavor of your ice cream. If using frozen berries, thaw them completely before cooking.
- Infuse the Mint Properly – Steeping fresh mint leaves in warm milk helps extract the best flavor without an overpowering herbal taste. Straining out the leaves ensures a smooth texture.
- Chill the Mixture Thoroughly – Letting the ice cream base chill for at least 4 hours (or overnight) enhances the flavors and improves the churning process.
- Strain the Blackberry Puree – Removing seeds results in a silkier texture. A fine-mesh sieve works best for this step.
- Don’t Skip the Lemon Juice – A little acidity brightens the berry flavor and balances the sweetness.
- Churn Until Just Right – Over-churning can lead to an icy texture, while under-churning may make the ice cream too soft. Follow your ice cream maker’s instructions carefully.
Storage & Shelf Life
- Freezing Instructions: Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best flavor and texture.
- Prevent Ice Crystals: Press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container to reduce ice crystal formation.
- Soften Before Scooping: Homemade ice cream tends to freeze harder than store-bought versions. Let it sit at room temperature for 5-10 minutes before serving.
Conclusion
Blackberry Mint Ice Cream is a delightful combination of sweet, tart, and refreshing flavors that makes for the perfect summer treat.
Whether you enjoy it in a cone, as a topping for desserts, or straight from the bowl, this homemade ice cream is sure to impress.
With fresh blackberries, aromatic mint, and a rich, creamy base, it’s a must-try recipe for any ice cream lover.
Give it a try, and let this unique flavor cool you down on warm days!
Frequently Asked Questions
1. Can I use dried mint instead of fresh mint?
Fresh mint is recommended for the best flavor, but you can use dried mint in a pinch. Use about 1 teaspoon of dried mint and strain it out after steeping.
2. Can I make this without an ice cream maker?
Yes! Whip 1 cup of heavy cream until stiff peaks form, then fold in the chilled blackberry mixture. Freeze for 6-8 hours, stirring every couple of hours for a creamier texture.
3. Can I use a different berry instead of blackberries?
Absolutely! Raspberries, blueberries, or strawberries can be used as substitutes for a slightly different but equally delicious flavor.
4. How do I make the ice cream sweeter?
If your blackberries are too tart, you can increase the sugar in the puree by 1-2 tablespoons to enhance sweetness.
5. Can I use mint extract instead of fresh mint?
Yes, but use it sparingly. Start with ¼ teaspoon of mint extract and adjust to taste, as it is much stronger than fresh mint.
Blackberry Mint ice cream
Blackberry Mint Ice Cream is a refreshing and creamy homemade treat that combines the tartness of fresh blackberries with the cool, aromatic essence of mint. This ice cream has a beautifully smooth texture and a natural fruity flavor that pairs perfectly with summer desserts or can be enjoyed on its own. Whether made in an ice cream maker or using a no-churn method, this recipe is a must-try for ice cream lovers looking for something unique and delicious.
Equipment
- 1 Ice Cream Maker (or a hand mixer for no-churn method)
- 1 Fine-Mesh Sieve (for straining blackberry seeds)
- 1 Medium Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Airtight Container for Freezing
Ingredients
Blackberry Puree:
- 1 ½ cups 225g fresh blackberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Ice Cream Base:
- 1 cup 240ml whole milk
- 2 cups 480ml heavy cream
- ½ cup 100g granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup 10g fresh mint leaves
Instructions
Step 1: Make the Blackberry Puree
- In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice.
- Cook for about 5 minutes, stirring occasionally, until the blackberries break down and release their juices.
- Mash the mixture with a spoon, then strain through a fine-mesh sieve to remove seeds.
- Let the puree cool completely, then refrigerate.
Step 2: Infuse the Mint & Prepare the Ice Cream Base
- In a medium saucepan, heat the milk and fresh mint leaves over low heat until warm (do not boil). Let it steep for 10 minutes.
- Strain out the mint leaves and return the infused milk to the saucepan.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring until it thickens slightly (about 5 minutes).
- Remove from heat, then stir in heavy cream and vanilla extract.
Step 3: Chill and Churn the Ice Cream
- Let the mixture cool completely, then refrigerate for at least 4 hours (or overnight).
- Once chilled, churn in an ice cream maker according to manufacturer instructions.
- When the ice cream is almost done churning, swirl in the blackberry puree.
Step 4: Freeze & Serve
- Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
- Let it sit at room temperature for 5-10 minutes before scooping.
Notes
- For a No-Churn Version: Whip 1 cup of heavy cream until stiff peaks form, then fold in the chilled ice cream base. Swirl in the blackberry puree and freeze.
- For a More Intense Mint Flavor: Add a few drops of peppermint extract instead of fresh mint leaves.
- Sweetness Level: Adjust sugar if using very sweet or tart blackberries.
- Storage Tip: Keeps well in an airtight container for up to 2 weeks in the freezer.
