Black Raspberry Ice Cream
ShareA creamy homemade black raspberry ice cream recipe that features a convenient alternative when fresh fruit isn’t available.
Another weekend over and another weekend closer to Fall. Even though I’m super excited for all things Fall, as previously mentioned, I’m kind of suddenly in this weird place where I’m sad to see Summer go too. Labor Day usually marks the end of Summer, the last hurrah even. But not really for us because Wednesday marks the start of the new school year. Never in my life did we stat prior to Labor Day so this is super weird. It makes total sense living where we do though. You have to finish school by a specific date and have a certain number of school days. If you have too many snow days you run the risk of canceling vacations or *gasp* even going to school later in the day or on the weekends. It’s never come to that, but it’s been discussed over the years.
I look at it all like this… Winter brings Spring, which makes us happy because it’s warmer and sunnier. Days are getting longer. Then comes Summer which is obviously a good thing. I love the transition to cooler Fall days, crisp nights, colorful foliage and ripe apples but then comes Winter. It’s a downward spiral. Lauren mentioned the other day that days are getting shorter. I had somehow pushed that out of my mind. It’s one of the many things food bloggers dread most. Dark by dinner – no thanks.
Since we’re talking last hurrah’s of Summer… this ice cream is definitely one of them. Maybe you can’t find black raspberries in your area now or even at all. I looked and couldn’t find any so I switched things up using something that can easily be found… jam. Yup, black raspberry jam is the star of this easy ice cream recipe. It’s not quite like the ice cream I remember sharing with my dad or even buying from the store on occasion now, but it’s a nice stand-in when I can’t have the real deal.
A refreshing black raspberry ice cream is just what you need to wish Summer farewell and welcome Fall.
Black Raspberry Ice Cream
Ingredients
- 1 C whole milk
- 2 C heavy cream
- 1/2 C granulated sugar
- 1/8 tsp salt
- 1 C seedless black raspberry jam
- 5 large egg yolks
Instructions
- Place 1 cup heavy cream in a medium bowl, set aside.
- In a medium saucepan over medium-low heat, heat milk with remaining 1 cup heavy cream, sugar, salt and jam. Stir to dissolve sugar. Cook over until steaming.
- In a small bowl, whisk egg yolks. Slowly drizzle 1 cup of the hot liquid into egg yolks while whisking constantly. Pour egg mixture into saucepan. Stir with a rubber spatula or wooden spoon until mixture coats the back. Pour through a mesh strainer into the reserved 1 cup of heavy cream. Stir over an ice bath to cool liquid. Transfer to a covered container. Chill for 24 hours.
- Churn ice cream according to manufacturer's directions. Transfer to a freezer safe container, cover and freeze until firm.
Notes
Even more scrumptious Summer dessert recipes:
Strawberry oatmeal crumb bars
Mini s’more cheesecakes
Mini cookies and cream cheesecakes
Soft batch chocolate chip cookies
Perfect s’more cookies
Roasted strawberry cheesecake ice cream
S’more ice cream
York peppermint patty ice cream
Orange creamsicle ice cream
Strawberry s’mores
Items used in this recipe:
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Perfect send off to summer!! I am too am excited for fall and I love this transition time, but it is still summer and I am all about summer foods! It is August and most places it is hot (not here though) and summery! I ice cream is a must and this sounds so good!
Right? The weather has been so strange this Summer! I’m ready for Fall though.
Black Raspberry is my absolute favorite ice cream. I can’t wait to try this recipe!
Isn’t it such a great flavor?
I feel like fall came super early this year. I’m already wearing hoodies on the walk to school every morning! And doesn’t it seem like it JUST stopped snowing?
I love that this recipe calls for jam. I hate hate hate fresh raspberries but I can get into some jam.
I tried a blackberry a few weeks back and the texture of it was just too much for me so I totally get it.
I’m right there with you… so excited for fall, but want to hold on to summer as long as possible! This ice cream would be a great way to do it!
I’m game for summer food year round, so long as it can mingle with fall ;)
Seriously, this ice cream is actually beautiful! Love it.
Thanks Angelyn!
This sounds amazing!!
Thanks Lily!
I’m sad to see summer go to… especially when it involves ice cream this pretty looking! It’s almost too beautiful to eat. ALMOST. ; )
Haha nothing is too pretty to eat ;)
I have a jar of black raspberry jam in my fridge right now! How perfect, right?? I will miss the summer for sure, but I am actually very excited for fall. I just bought a “Harvest” scented candle and it’s putting me in the mood!
Perfect indeed!! :) Man… I need some new fall candles asap!
Well, I have tons of blackberry jam as we have blackberries that grow all around us!! Beautiful color.
Another delicious reason why I’m still not ready to let summer go. Just yet :)
Totally understandable! :)
I am in love with these photos. And the ice cream. Gimme now!
Haha thanks Carla :)
LOVE that you used black raspberry jam to make your ice cream, Rachel! I enjoy using jam in my pies and tarts, too. As always, beautiful photos! I’m drooling. This ice cream is indeed a fabulous end-of-summer treat. Thanks for sharing!
It’s a nice quick alternative when fresh isn’t available. I really want to try a fresh version sometime if I can ever find the berries :)
Holy cow, this looks good. Blackberries and black raspberries are so amazing!
Thanks Jen!
This sounds incredible! My favorite seasons are spring and fall – summer and winter are too extreme.
Totally predictable weather in those seasons too unlike the others!
I’m in a love hate with the end of summer. I’m just wayyyy to excited about pumpkin and apple everything!!! But I’ll enjoy fruity ice cream as long as I can :)
Right?! Ice cream forever but bring on apples and pumpkins :)
You know, I don’t think I have ever had blackberry ice cream!! This must change ASAP!
You really must!
you found black raspberry! i swear every time i go to the store now, i try to look for it cause you mentioned it. i don’t think i’ve ever seen it before.
so sad summer is ending though :( bittersweet..i love fall but i also hate the shorter days. i’ll help myself to a bowl of this now! ;)
Of all places, Target had it. We need to move to Alaska when it’s sun all day. Blogger dreams.
Gorgeous!!! I love that this uses the jam because I just can’t do fresh raspberries or blackberries! Too many seeds! Summer has been so different this year. It was cool to start with and just now got hot when the kids have gone back to school. Bring on the fall weather.
I’m on the fence. I’m sad summer is almost over but in the same time I’m excited for fall.
I think we should all make some ice-cream and celebrate the two seasons
maybe find a way to mash the two together! :)
Great recipe to say so long to summer! Kind of torn between my love for all things fall and holding on to summer a little bit longer too! This ice cream should definitely ease the pain ;)
Love the idea to use a jam in the ice cream for flavor – such a pretty color too!
Thanks Erin!
I’m all for more ice cream before the summer is over especially when it involves black raspberries!
This sounds perfect! I would add in some chocolate pieces! If you are ever in the Cincinnati/ Northern KY area, you must try Graeter’s Black Raspberry Chip ice cream! To die for!! Can’t wait to try this!
I didn’t even know black raspberries were a thing until a few weeks ago. If I ever get my hands on them, ice cream is the last thing I’d do with them. They’d get eaten plain! So I love that this recipe doesn’t use the fresh ones. :)
Rachel, I tried this recipe over the weekend. It was really delicious. For me it was
a bit too rich so I think next time I will use less cream and more milk. Everyone loved it, ate it up and my daughter took some home with her.
I’m glad you enjoyed it! And by all means, adapt to your liking! :)
Have this chilling in the fridge – it differs from the NYTimes recipe in that they let the custard sit for 30 minutes – I forgot that step which I would have liked to use – rather than stir to cool down – anyway – I’m sure it will be great – it’s in the fridge to cool for 2 hours and then churn… I don’t have the patience for a 24 hour wait. Like you I love black raspberry ice cream but it’s practically impossible to find the actual berries – I will have to grow them I guess! Thanks for the recipe – I like that is has one less egg than the nytimes recipe… we just started this so we’re newbies and have made three batches in a matter of ten days! lol – can’t wait and it’s purple!!
I’m not familiar with a NYTimes version but I do hope you enjoy my recipe! :) I’m still always on the lookout for fresh black raspberries, they’re definitely hard to come by!
Hi! I came across this recipe on Pinterest and it came out fantastic! I had a batch of Black Raspberry Jelly that didn’t set, so I used that syrup. Thank you for the recipe!
So glad you enjoyed it, Jessica! Thanks for sharing :)
Do you have to let it chill for 24 hours?
It should be completely cooled prior to churning. Allowing it to sit for an extended time also helps with the flavor.
If i wanted to make just a raspberry ice cream, would i follow the same steps and just use raspberry jam instead?
You definitely could, or you could follow the same method as either my blueberry ice cream or raspberry sherbet, which use fresh berries.