Easy blackberry ice cream

    4 hours 5 min

    This recipe was 'born' for the simply reason my family had grown tired of my blackberry jam so I had to be inventive! I'm not sure what result you will get using commercially made jam.


    Hampshire, England, UK
    14 people made this

    Serves: 4 

    • 225g (8 oz) homemade blackberry jam
    • 300ml (1/2 pint) double cream
    • 2 teaspoons vanilla extract
    • 2 heaped tablespoons caster sugar

    Prep:5min  ›  Extra time:4hr freezing  ›  Ready in:4hr5min 

    1. Firstly sieve the jam for any seeds or pips. If your jam is a little thick loosen with a little glycerine in a bowl before sieving, this will help the seeds separate from the jam. Of course if you have seedless jam then you're very smart!
    2. Add the seedless jam 'sauce' to the double cream with the sugar and vanilla extract. Mix all ingredients well.
    3. Pour mixture into an ice cream machine and basically wait until you have ice cream! All machines seem to take different times to freeze the mixture so I can't be to precise - sorry.
    4. Once frozen place in a freezer container and allow to freeze thoroughly for at least 4 hours.
    5. When you comes time to serve take out about 5 minutes before you need - this ice cream however does melt very fast! But in my case I've eaten it before it has chance to melt :)


    If your homemade jam is overcooked and too thick but still tastes good, add a little glycerine to the mix and this will loosen the mix without affecting the flavour.

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