16 Mar Blackberry Lime Ice Cream Recipe
This blackberry ice cream recipe is made with a splash of lime and a dash of cinnamon, making it the perfect combination of fall and summer! This ice cream is smooth and creamy with the perfect amount of sweetness.
Now is the time to pull your ice cream machine out of the cupboard and make this overwhelmingly delicious ice cream right a home!
Blackberry and Lime Ice Cream?
I know what you are thinking. Blackberry and lime? What an odd combination? Trust me; this combo works perfectly! Blackberry has two complementary flavors: lime or lemon and cinnamon. The lime and cinnamon work to enhance the blackberry’s natural fruity flavor while lightening up the ice cream!
Can I Substitute Whole Milk Or Reduced Fat Milk?
For all of the ice cream enthusiasts, this ice cream has no eggs! With that being said, this blackberry ice cream gets its creaminess from the heavy cream and half and half. Do not substitute the heavy cream for whole milk or reduced-fat milk. Heavy cream plays a vital role in this ice cream.
How To Make Blackberry Lime Ice Cream
First, whole blackberries are cooked with sugar, lime juice, sea salt, and cinnamon until they begin to rupture and thicken. The blackberries should resemble homemade blackberry jam. Next, the blackberry sauce is mixed into a combination of vanilla extract, half and half, and heavy cream, chilled overnight.
If your blackberry ice cream base separates, simply whisk to combine before churning. Churn your blackberry ice cream base until it increases in volume in an ice cream machine, then serve it up with fresh blackberries and enjoy your blackberry waffle cone ice cream!
Blackberry Lime Ice Cream
- 2 cups fresh or frozen blackberries
- 1 cup granulated sugar
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 1 tbsp fresh lime juice
- 2 cups heavy cream
- 1½ cup half and half
- 2 tsp pure vanilla extract
- Place the blackberries, sugar, sea salt, cinnamon, and lime juice into a large saucepan, stir to combine, and bring the blackberry mixture to a boil. Decrease the heat to low and simmer the berries uncovered until they begin to soften and burst, and the sugar dissolves.
- Let the blackberry sauce cool slightly before pouring it into a blender, and blend until the mixture is smooth. Pour blackberry sauce into a fine-mesh sieve placed over a bowl, press the mixture into the sieve, then throw away the pulp.
- Add the heavy cream, half and half, and vanilla extract and stir to combine. Cover the blackberry ice cream base with plastic wrap and refrigerate overnight.
- Churn your blackberry ice cream according to the producer's instructions, then place the churned ice cream into a watertight freezer-safe container and freeze for 3-6 hours until the ice cream sets up.
- While you can skip pouring the pureed blackberry sauce in a fine-mesh sieve, if you want a truly creamy ice cream, strain the sauce.