Fulfilling my daughter’s wish

With the warm weather settling into the Bay Area over the past few days, our cravings turned to cool, refreshing foods—what could be better than ice cream, especially when it’s homemade! My daughter adores blackberries (my blackberry cupcakes are her absolute favorite!) and asked if we could make Blackberry Ice Cream.

Fortunately, we had just harvested a bunch of fresh blackberries from the vine in our backyard, so I was able to fulfill her wish right away. I quickly whipped up a compote of blackberries and folded it into the two-ingredient, no-churn, eggless ice cream base to create our Blackberry Ice Cream. She devoured the creamy, decadent, and absolutely delicious bowl of homemade ice cream the same night after dinner!

Our Blackberry Vine

During the pandemic, my husband found solace and inspiration in nurturing our own garden oasis. It was then that he decided to plant a humble blackberry vine in a small pot in our backyard. What started as a hopeful experiment soon flourished into a thriving part of our homegrown produce.

Our blackberry vine has not only survived but thrived, rewarding us with a bountiful harvest of plump, juicy berries each summer. It’s been incredibly amazing watching it grow and seeing how a small act of planting during uncertain times has brought such abundant rewards year after year!

Nutmeg-scented Blackberry Ice cream

With my daughter’s request to make blackberry ice cream, I made a compote with the freshly harvested berries from our backyard. Inspired by my own recipe for Strawberry Jam with Black Pepper & Thyme, I added a hint of spice to the compote with some ground nutmeg I had on hand. Nutmeg pairs extremely well with the sweet-tart flavor of blackberries. It adds a wonderfully spiced sweetness and warmth to the berry compote, elevating it to a whole new level. Since the ripe berries are soft and juicy, it takes only a few minutes for the compote to be ready. After it has cooled off a little, it’s ready to be swirled into the no-churn ice cream base.

Nutmeg-scented Blackberry Ice Cream

Making the no-churn ice cream base is a quick and easy process. Instead of using a traditional egg yolk-based custard for the churned ice cream, a can of sweetened condensed milk is used for the no-churn custard base. It gets folded into heavy cream that’s whipped to soft peaks.

Nutmeg-scented Blackberry Ice Cream

The prepared blackberry compote is then stirred into the two-ingredient base. I like to add the unstrained sauce, with the seeds but you can strain the compote through a mesh strainer to separate the seeds and stir in the smooth sauce into the custard base. After setting it in the freezer for just a couple of hours, an incredibly creamy and absolutely decadent homemade Nutmeg-scented Blackberry Ice Cream is ready to dig in!

I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.

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Nutmeg-scented Blackberry Ice Cream


  • Author: Vasanti
  • Total Time: 2 hours 30 minutes
  • Yield: 1012 regular scoops 1x

Description

No-churn, eggless ice cream with a two-ingredient base, flavored with nutmeg-spiced blackberry compote.


Ingredients

Units Scale

For the Blackberry Compote

  • 2 cups fresh blackberries (see FAQs & Notes + Variations)
  • 1/2 tsp ground nutmeg (see FAQs & Notes + Variations)
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 2 tsp arrowroot powder (see FAQs & Notes)

For the Ice Cream Base

  • 1 can (14 oz/397 g) of sweetened condensed milk
  • 2 cups (473 ml) heavy whipping cream

Instructions

Making the Blackberry Compote

  • Start by making the blackberry compote. Transfer the fresh blackberries to a small pot. Sprinkle with the ground nutmeg, salt, sugar and cook uncovered over medium heat.
  • Once the mixture comes to a boil, mash the blackberries with the back of the cooking spoon and stir in the arrowroot powder.
  • Continue simmering for 2-3 minutes till the mixture thickens up and the arrowroot is completely dissolved. Turn the heat off and let it cool completely.

Making the Ice Cream Base

  • While the compote cools, make the ice cream base. Transfer the heavy cream in the mixing bowl of a stand mixer and whip on medium speed. Alternatively, use a regular large glass or steel bowl and whip using hand mixer.
  • Continue to whip on medium speed for about 4 minutes until the cream holds stiff peaks.
  • Pour in the sweetened condensed milk into the whipped heavy cream.
  • Using a spatula, fold the sweetened condensed milk into the whipped cream until well combined.

Assembling the Blackberry Ice Cream

  • Mix the cooled compote in the prepared ice cream base, leaving a few swirls of the sauce by not mixing it completely and transfer to a freezer safe, glass container with an air tight lid (see FAQs & Notes).
  • Freeze for a minimum or two hours before serving (see FAQs & Notes). 
  • Prep Time: 15
  • Wait Time: 2 hours
  • Cook Time: 15

Keywords: Frozen Treats

 

Step-by-Step Details

Step: 1

Start by making the blackberry compote. Transfer 2 cups of fresh blackberries to a small pot. Sprinkle with the 1/2 tsp ground nutmeg, 1/4 tsp salt, 2 tbsp sugar and cook uncovered over medium heat.

Step: 2

Once the mixture comes to a boil, mash the blackberries with the back of the cooking spoon and stir in 2 tsp of arrowroot powder.

Step: 3

Continue simmering for 2-3 minutes till the mixture thickens up and the arrowroot is completely dissolved. Turn the heat off and let it cool completely.

Step: 4

While the compote cools, make the ice cream base. Transfer 2 cups of heavy cream in the mixing bowl of a stand mixer and whip on medium speed. Alternatively, use a regular large glass or steel bowl and whip using hand mixer.

Step: 5

Continue to whip on medium speed for about 4 minutes until the cream holds stiff peaks.

Step: 6

Pour in the entire can of sweetened condensed milk into the whipped heavy cream.

Step: 7

Using a spatula, fold the sweetened condensed milk into the whipped cream until well combined.

Step: 8

Mix the cooled compote in the prepared ice cream base, leaving a few swirls of the sauce by not mixing it completely and transfer to a freezer safe, glass container with an air tight lid. Freeze for a minimum of two hours before serving (see FAQs & Notes).

Recipe FAQ’s and Notes

Fresh berries not in season?

Frozen berries are a convenient alternative! Frozen fruits and vegetables are typically harvested at peak ripeness and quickly frozen, which can help preserve their flavor and nutrients.

Have the whole nutmeg seed and not gound?

Simply grate the nutmeg seed using a microplane or a regular grater with small holes. You can also use a coffee or spice grinder.

What is arrowroot powder? Is there a substitute if you can't find it?

Arrowroot powder, also known as arrowroot starch or arrowroot flour, is a white, odorless, starchy powder that comes from the root of the tropical tuberous arrowroot plant. It is used as a thickening agent in cooking, baked goods, and cosmetics. It’s similar to corn starch or flour but much lighter in weight. So you can substitute with same amount of corn starch if you can’t find arrowroot powder.

Don't like the blackberry seeds in your ice cream?

Feel free to strain the compote through a mesh strainer to separate the seeds and stir in the smooth sauce into the custard base

Don't have a freezer safe glass container?

No churn ice creams are typically made in baking loaf pans, so if you have one, use it by all means! However, to prevent freezer burn, seal the top of the loaf pan with a plastic wrap or if your pan comes with a lid, use it on top of the plastic wrap.

How long will the ice cream last in the freezer?

If stored properly in an airtight container or sealed well with plastic wrap, the ice cream will taste fresh for up to 2 months in the freezer.

Recipe Variations

Swap blackberries with other berries like raspberries, blueberries, mixed berries or even cherries!

Black pepper, cinnamon, star anise or cloves pair very well with blackberries or other berries aisde from nutmeg. Experiment with any spice that you like!

Get creative! Throw some chocolate chips or crushed waffle cones in the mix and elevate this Blackberry Ice Cream!

Happy cooking
Vasanti

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.



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