This easy and delicious Blackberry Lemon Ice Cream is a creamy, refreshing dessert perfect for summer! With simple ingredients like fresh blackberries, zesty lemon, and graham crackers, it’s quick to make and customizable. The swirls of tangy blackberry jam and crunchy graham crackers make every bite irresistible. A must-try for anyone who loves a sweet, fruity treat!
Recipe Ingredients:
- 1/2 cup fresh blackberries
- 1 lemon, zested and juiced
- 3 tablespoons blackberry jam
- 2 pints vanilla ice cream, softened
- 3 graham crackers, crushed into small pieces
How To Make Blackberry Lemon Ice Cream?
- Prepare the Blackberry Mixture: In a bowl, combine 120ml (1/2 cup) fresh blackberries, the zest and juice of 1 lemon, and 3 tablespoons blackberry jam. Use a fork to smash the blackberries and mix well. Let it sit for 5 minutes to allow the flavors to meld.
- Soften and Mash the Ice Cream: Add 946ml (2 pints) of softened vanilla ice cream to a large bowl. Use the back of a spoon to mash it until smooth and easy to work with.
- Add the Mix-Ins: Fold in the crushed graham crackers (reserve 1 tablespoon for garnish) until evenly distributed. Then, gently fold in all but 1 tablespoon of the blackberry mixture. Swirl lightly to create a marbled effect, being careful not to overmix.
- Assemble and Freeze: Transfer the mixture to a loaf pan. Top with the reserved crushed graham crackers and blackberry mixture. Cover and freeze for about 2 hours, or until firm.
Recipe Tips:
- Use Fresh Blackberries: Fresh blackberries give the best flavor and texture. If using frozen, thaw and drain excess liquid to avoid a watery mixture.
- Softened Ice Cream: Let the ice cream sit at room temperature for 10-15 minutes for easy mixing. Don’t let it melt completely.
- Don’t Overmix: Fold the blackberry mixture gently to create beautiful swirls without blending it completely into the ice cream.
- Crush Graham Crackers Evenly: Break them into small, even pieces for a consistent crunch in every bite.
- Freeze Properly: Cover the loaf pan tightly with plastic wrap or foil to prevent ice crystals from forming.
How To Store Leftovers?
Transfer the ice cream to an airtight container or keep it in the loaf pan, tightly covered with plastic wrap or foil. Freeze for up to 2 weeks. To serve, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
Nutrition Facts
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 80mg
- Potassium: 120mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
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Blackberry Lemon Ice Cream
Description
This easy and delicious Blackberry Lemon Ice Cream is a creamy, refreshing dessert perfect for summer! With simple ingredients like fresh blackberries, zesty lemon, and graham crackers, it’s quick to make and customizable. The swirls of tangy blackberry jam and crunchy graham crackers make every bite irresistible. A must-try for anyone who loves a sweet, fruity treat!
Ingredients
Instructions
- Prepare the Blackberry Mixture: In a bowl, combine 120ml (1/2 cup) fresh blackberries, the zest and juice of 1 lemon, and 3 tablespoons blackberry jam. Use a fork to smash the blackberries and mix well. Let it sit for 5 minutes to allow the flavors to meld.
- Soften and Mash the Ice Cream: Add 946ml (2 pints) of softened vanilla ice cream to a large bowl. Use the back of a spoon to mash it until smooth and easy to work with.
- Add the Mix-Ins: Fold in the crushed graham crackers (reserve 1 tablespoon for garnish) until evenly distributed. Then, gently fold in all but 1 tablespoon of the blackberry mixture. Swirl lightly to create a marbled effect, being careful not to overmix.
- Assemble and Freeze: Transfer the mixture to a loaf pan. Top with the reserved crushed graham crackers and blackberry mixture. Cover and freeze for about 2 hours, or until firm.
Notes
- Use Fresh Blackberries: Fresh blackberries give the best flavor and texture. If using frozen, thaw and drain excess liquid to avoid a watery mixture.
- Softened Ice Cream: Let the ice cream sit at room temperature for 10-15 minutes for easy mixing. Don’t let it melt completely.
- Don’t Overmix: Fold the blackberry mixture gently to create beautiful swirls without blending it completely into the ice cream.
- Crush Graham Crackers Evenly: Break them into small, even pieces for a consistent crunch in every bite.
- Freeze Properly: Cover the loaf pan tightly with plastic wrap or foil to prevent ice crystals from forming.