Description
I do love making homemade ice cream, but I know not everyone has an ice cream maker tucked away in the cupboard. That’s why I love recipes like this. You can make something that tastes wonderfully indulgent with just a handful of ingredients and a little patience while it freezes.
The mascarpone is what makes this recipe extra special. It gives the ice cream a silky smooth texture that feels almost like gelato, while the blackberry ripple cuts through the richness beautifully. I always strain the blackberry puree too. It takes a couple of extra minutes, but it’s well worth it for that lovely smooth finish without any seeds.
Whether you’ve picked your own blackberries on an afternoon walk or picked up a punnet from the supermarket, this is one of those desserts that feels like summer in every spoonful.
Ingredients
For the blackberry ripple
- 300g blackberries
For the ice cream
- 500ml double cream
- 250g mascarpone
- 397g tin sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Place the blackberries in a jug or bowl and blend until into a pulp. Then strain through a sieve to remove any seeds. Place to the side for a few moments.
- Whip the double cream together the mascarpone, condensed milk and vanilla until it reaches soft peaks, do not over whip.
- Pour in half the cream mixture then add a little blackberry and use a skewer or knife running through it to make the ripple effect, place the other half of the cream mix on top and do the same again.
- Keep the remaining blackberry puree and use to pour over extra after serving.
- Cover and freeze for at least 6 hours, although overnight gives the best texture.
- Remove from the freezer around 10 to 15 minutes before serving.
Notes
- Straining the blackberry puree gives the smoothest texture.
- Full fat mascarpone makes all the difference to the richness.
- Frozen blackberries work perfectly if fresh aren’t in season.
- Store covered in the freezer for up to one month.
- Leave the ice cream to soften slightly before scooping.
- Prep Time: 20 Minutes
- Freezing Time: 6 Hours
- Category: Dessert
- Method: Cream and Freeze
- Cuisine: British