Blackberry Ice Cream With Sour Cream

Blackberry Ice Cream
Diana Rattray
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
198 Calories
13g Fat
21g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 198
% Daily Value*
Total Fat 13g 16%
Saturated Fat 8g 39%
Cholesterol 39mg 13%
Sodium 11mg 0%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 2%
Protein 1g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blackberry ice cream is a great way to enjoy fresh summer blackberries. Sour cream adds a pleasant tang to this delicious fresh blackberry ice cream. The simple blackberry mixture is blended then strained before it is added to the cream and sour cream mixture.


Steps to Make It

  1. In a large saucepan over medium heat, combine the blackberries, sugar, and lemon juice; cook, stirring frequently until the sugar is dissolved and the berries are soft. 

  2. Put the berry mixture in a blender and puree for about 1 minute. When you puree hot liquids in a blender, don't fill it more than one-third to one-half full and hold the blender lid down firmly with a folded kitchen towel in hand.

  3. Place a mesh sieve over a bowl and strain the blackberry mixture to remove the seeds. 

  4. Return the strained blackberry mixture to the blender.

  5. Add the heavy cream and the sour cream to the blender and pulse a few times. Pour the mixture into a bowl; cover the bowl and chill thoroughly.

  6. Freeze the mixture in your ice cream maker following the manufacturer's directions.


  • Topping Ideas
  • Chopped Candied Ginger
  • Toasted Pecans, Walnuts, or Almonds
  • Graham Cracker or Cookie Crumbles
  • Toasted Shredded Coconut

Recipe Variations

  • Replace the sour cream with 1/2 cup of Greek yogurt or thick buttermilk.
  • Raspberry Ice Cream: Use 2 cups of raspberries in place of the blackberries.