Name: Black Raspberry Ice Cream
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 1/2 cups black raspberries; 3/4 cup plus 3 tablespoons granulated sugar (divided use); 2 cups heavy cream; 1 cup milk; 1 teaspoon vanilla; Pinch fine sea salt

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Enjoy the special flavor of black raspberries in this creamy black raspberry ice cream! It only uses a few ingredients and contains no eggs, so it’s easy enough for anyone to make!

Two scoops of raspberry ice cream served in waffle bowls, with an ice cream scoop and patterned cloth in the background.

I could not have been more thrilled this summer than when I realized my black raspberry bush was absolutely loving the warm weather.

I’ve only been growing them for a few years, so this was the first time I have been able to grab more than a handful for snacking. That meant I had to take advantage of the season and whip up this wonderfully creamy black raspberry ice cream.

Black raspberry ice cream isn’t easy to find (much like the fruit itself) and usually it has chocolate in it. Now, I definitely am a chocolate fan, but I wanted to make the fruit flavor stand out. This recipe is simple, creamy, and just plain delicious.

Fresh blackberries scattered on a white surface with more in a glass bowl in the background.

If you’ve got your hands on black raspberries, you’ve got to make this ice cream!

Ingredients for black raspberry ice cream

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Ingredients laid out on a white surface: a measuring cup of heavy cream, a bowl of black raspberries, a small bowl of salt, a cup of milk, a container of vanilla extract, and a bowl of sugar.

Black raspberries – Fresh raspberries will work best, but frozen might be easier for you to get your hands on. If using frozen, make sure they are thawed and well drained.

It’s OK if your raspberries get a little squishy, as we will be cooking them down into a sauce.

Don’t confuse black raspberries with blackberries. Black raspberries are smaller and have a hollow center, while blackberries are larger with a solid center.

Granulated sugar – For sweetening the ice cream and taming the tartness of the raspberries.

Heavy cream – Also labeled as heavy whipping cream.

Milk – I usually use 2% milk in my ice cream.

Vanilla – Pure extract please.

If you like, you can use creme de cassis instead of the vanilla. This liqueur is made with black currants, but is easier to find than black raspberry liqueur. It’s a good way to boost the fruit flavor. The alcohol will also help keep the ice cream softer for scooping.

Close-up of two scoops of pink ice cream with a smooth, creamy texture.

How to make this recipe

First, make sure the bowl of your ice cream maker has been chilled in the freezer long enough. For some ice cream machines, this will take as much as 24 hours.

In a saucepan, combine the black raspberries and 3 tablespoons sugar. Heat over medium-high, stirring to dissolve the sugar. Let the mixture cook for about 5 minutes, using a spoon or spatula to mash the berries and release juices.

A stainless steel pot filled with blackberries and sugar sits on a white surface next to a patterned cloth.

A pot filled with dark berry sauce being stirred with a blue spatula.

Once the fruit has broken down and the mixture is slightly thickened, but not jammy, remove from heat. Pour through a mesh strainer into a bowl to remove the seeds. You should be left with about 1/2 cup of strained sauce. Set aside to cool.

In another saucepan, combine half the cream and remaining 3/4 cup sugar over medium. Whisk to dissolve the sugar, making sure the cream does not boil. Once the sugar is fully dissolved, remove from the heat and let cool slightly.

A glass mixing bowl containing frothy liquid and a metal whisk placed beside a patterned cloth on a white surface.

A large transparent measuring jug with frothy liquid is beside a smaller bowl with red residue and a spatula on a white surface. A patterned cloth with green and brown designs lies nearby.

In a bowl or large liquid measuring cup (I use this 8-cup one from Target), whisk together the remaining cream, warmed cream mixture, milk, vanilla, and a pinch of salt. Pour in the cooled black raspberry sauce and whisk until well blended.

Cover and chill at least 4 hours.

When ready to churn, set up your ice cream machine and place the frozen bowl. Pour in the chilled black raspberry mixture and churn the ice cream according to manufacturer instructions.

A container of pink ice cream with two scoops on top and an ice cream scoop resting inside.

Storage tips

You can eat the ice cream as soft-serve style right after churning, or transfer to containers and freeze until solid.

I prefer to use silicone ice cream containers or lined cardboard containers (similar to what storebought ice cream uses) to store ice cream.

I do not recommend storing ice cream in metal loaf pans. These are not airtight and ice crystals can easily form on your ice cream. The only exception is if you plan to serve and eat the entire pan of ice cream at once.

Enjoy this black raspberry ice cream with a cone, in a cup, or on top of your favorite summer pie. It’s such a great way to enjoy those elusive berries!

Two scoops of pink ice cream served in waffle bowls, placed on a white surface with a patterned cloth in the background.

Have more black raspberries? Try black raspberry scones!

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