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Blackberry Mint ice cream

Maria G. Brooks
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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Fusion
Servings 6 servings
Calories 280 kcal

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.
Keyword Blackberry Mint ice cream