Blackberry Ice Cream with Chocolate Shards

blackberry ice cream with chocolate shards-20

Blackberry Ice Cream with Chocolate Shards

We were enjoying our first successful crop of blackberries earlier this summer when something, somebody, or some animal decided to enjoy them even more. Overnight, whatever it was swooped in and cleaned out our entire crop. The only clue was some berry parts and seeds dropped on top of the pool equipment located next to the blackberry bushes. Makes me think the berry robbers could fly. Anybody else ever had this happen? Luckily, I had gathered a pretty big batch of berries only two nights before in anticipation of making this ice cream.

As someone who is not normally a fan of fruit/chocolate combinations, I am surprised how well the chocolate pairs with the fresh berry flavor.  Your tastebuds will wallow in the initial sweet mellowness of the blackberries and cream, but as the cream disappears, you are left with the not-so-sweet but perfectly compatible flavor of the irregularly shaped bittersweet chocolate shards. Indulge yourself and buy good chocolate for the greatest satisfaction.

It’s no accident this ice cream is not terribly decadent. I don’t tolerate large doses of heavy cream, nor do my clothes. That’s why I use nonfat milk, which I always keep in the fridge, along with heavy cream. In regard to the amount of fat in ice cream, I happen to agree with David Lebovitz who says in his book, The Perfect Scoop, “...I don’t believe you need to overdose on fat to make food enjoyable, and too much fat can obliterate other flavors, especially fresh fruits.”   If your family drinks 2% milk or whole milk, feel free to substitute them for the nonfat milk.

This is not a cooked or custard-style ice cream which tends to be richer (all those egg yolks) and certainly more labor-intensive. Please note this recipe calls for raw eggs. If you are uncomfortable with the idea or are immune-compromised, look for pasteurized eggs sold in some markets.

blackberry ice cream story board_edited-2

Seeds ruin the texture for me so I strain them out. I’ll get my fiber somewhere else.

A word about the vodka: I’m not into drinking alcohol (personal preference) but I keep vodka in the house for two reasons.  First, I like to make my own vanilla extract. Second, a tablespoon of vodka added to any homemade ice cream keeps it from freezing rock hard without changing the flavor. Consequently, leaving it out is OK, too. No substitute required.


Blackberry Ice Cream with Chocolate Shards
Serves: 5-6
  • 8 ounces frozen and thawed, or fresh blackberries
  • ¾ cup sugar
  • 1 cup nonfat milk
  • 2 eggs
  • pinch of salt
  • 1-1/2 cup heavy cream
  • 1 tablespoon vodka
  • 1 teaspoon lemon juice
  • 2 ounces bittersweet chocolate, cut into skinny slivers with a large knife
  1. Put blackberries into a blender or food processor, along with sugar and milk, and blend until smooth. You could also squash berries with a potato masher.
  2. Use a spoon or spatula to force mixture through a strainer.
  3. Whisk eggs and salt into berry mixture. Add heavy cream, and continue whisking until smooth.
  4. Cover and chill several hours or overnight.
  5. Add vodka and lemon juice just before pouring cold ice cream mixture into your ice cream freezer. Freeze according to manufacturer's instructions.
  6. When firm, add chocolate shards to ice cream and stir in by hand. I do this as I pour ice cream into a plastic container to put into the freezer for storage and to finish getting hard before serving.
No chocolate in the house? Try crumbled Oreo cookies instead--6 of them is a good place to start.

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{ 23 comments… read them below or add one }

Virginia July 20, 2013 at 4:12 pm

I’m itching to try this yummy Blackberry Ice Cream but am worried about the raw eggs. Does the freezing kill potential Salmonella? My immune system is compromised right now and I don’t want to eat raw eggs unless they are cooked, or perhaps frozen if it protects against Salmonella. Advice? BTW, just found your site linked from the Community Boards at KAF. Love it! I will be trying homemade yogurt tomorrow. I have already become a salad jar convert! Thanks for sharing.


Paula July 20, 2013 at 7:30 pm

I don’t recommend this recipe if you have a compromised immune system. Better to find a cooked recipe.


Mermaido2o2 July 4, 2013 at 10:39 am

Hi Paula,
Thanks for the terrific and Yummy sounding recipes. Do you have one for a speedy banana pudding in a microwave by any chance?

thank You!



Steve September 1, 2012 at 7:00 pm

Paul, this ice cream was delicious!!!! I think I ate 4 bowls of it at the ice cream supper. The only reason I stopped… someone scraped the bottom of the ice cream maker clean! I sure hope you make this again!!!


Paula September 2, 2012 at 6:00 am

Steve, Someday, I’ll make you a whole batch, just for yourself and Joan.


Erika August 27, 2012 at 8:50 am

I just got an ice cream maker and have already made a whopping 3 batches! The tip about the alcohol is very helpful–so far, we’ve always had to take the ice cream out of the freezer about half an hour before we want to eat it so it can thaw!


Lillian August 26, 2012 at 3:06 pm

Ok, Unfortunately I do not have blackberries as they don’t grow well in our area (which is too bad because they are my favorite berry) What we do have is a large raspberry patch in our garden, so I look forward to trying this raspberry-style.


Paula August 26, 2012 at 9:09 pm

Frozen blackberries work just as well. Buts raspberries would be equally delicious.


Piper@GotItCookIt August 17, 2012 at 7:06 pm

I love that vodka trick too! I tried some nonfat mango yogurt the other day and added vodka to keep it from freezing so solidly… still was a little hard, I might need more! LOL. Blackberries are just ripening in the NOW, so I need to get out there before those pesky bird, and try this recipe.


Piper@GotItCookIt August 17, 2012 at 7:08 pm

NOW in the Northwest…. hahaha


Paula August 18, 2012 at 1:11 pm

Hey Piper, Thanks for the translation of NOW. Didn’t catch it at first. 🙂

BTW, I changed the amount of vodka in the ice cream to 1 tablespoon which is just perfect. If your recipe uses more cream and/or milk, you may want to add even more. pr


Joy August 14, 2012 at 1:29 pm

You and your robbers are welcomed to alllllllll our blackberries…don’t get me wrong I love them and even more so with chocolate. However,we have them “wild” here and the deer or whatever is roaming around out there won’t touch them maybe cause they just aren’t very good ones…more bush than berry, and they have taken over about 1/4 of an acre at this point! I don’t like using things like round-up to get rid of them but even the pest control company offers help around here to rid yourself of the monster berry bushes. I tackled one small bush and have scratches all over even with sleeves/long pants/ and heavy gloves and the only reason I did this in 100+ degree heat was because our propane delivery guy left a note asking us to remove them so he could make his delivery!!Wow, long winded as usual.:-)


Paula August 16, 2012 at 5:05 am

Hi Joy,
Good to hear from you. Sounds like you have a little too many thorns. My bushes are thornless. And now, berry-less, too. 🙁

Have a great day!


Maureen | Orgasmic Chef August 13, 2012 at 5:22 pm

Paula, that ice cream looks fantastic. I don’t know of an ice cream I wouldn’t enjoy but this looks smashing.


Gigi August 12, 2012 at 10:46 am

Just made this and it is by far the best i’ve made. I swirled blackberry jelly through it with the chocolate, oh my goodness. Love your blog! GLad I found it.


Paula August 14, 2012 at 5:03 am

Thanks Gigi!


Suzanne August 5, 2012 at 10:32 pm

I am sorry to hear about the berry robber. We know just how you feel, we have a very good peach tree that each year gets robbed by a either a possum or raccoon and it really makes us crazy. We have planted many other trees since that one but not all are mature enough to give fruit. I did however get my first crop of apricots. We live in the country though and we expect to have to share with the wild animals. I understand why people plant tons of fruit bushes or trees it’s so they get some too! Anyway the ice cream look wonderful and I be the chocolate goes quite well.


Connie August 4, 2012 at 3:33 pm

This must be delicous. Everything I have made from you blog has been out of this world. I to do not like chocolate with my fruit. But I trust you. Thanks for a wonderful blog and fantastic recipes. I am making your yogurt today. I made two batches when I visited my Mom in New Mexico. I taught her how to make yogurt and she loved it. She also is making it today. We have been talking on the phone while we were checking temperatures for our ovens. Take care.


Paula August 4, 2012 at 4:56 pm

Thanks Connie,
What fun you must be having with your mom over the phone!


Vicki V August 4, 2012 at 1:42 pm

I love the tip about adding alcohol to keep ice cream from freezing rock hard. Didn’t know that! This looks fabulous. I’m sure I would love it because, unlike you, I almost always LOVE chocolate and fruit pairings!


Paula August 4, 2012 at 4:57 pm

Hi Vicki,
I think the whole chocolate and fruit thing comes from childhood. I used to get a box of chocolate-covered-cherries every year for Christmas from our bus driver and did not like them.


Paula August 4, 2012 at 10:40 am

I did not know that vodka helps ice cream from freezing rock hard. Great tip. This ice cream looks wonderful and a little bit of chocolate never hurt anyone:)


The Café Sucré Farine August 4, 2012 at 3:14 am

Oh my goodness Paula, this looks amazing. I don’t think I’ve ever tried blackberries and chocolate but it sounds like a winner to me! Love your pictures.


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