(Almost) Blackberry Lemonade Ice Cream

Thank you, thank you for all of your kind words about my last post. I was a silly, forgetful girl who failed to mention why I was able to fly down to Texas in the first place. If it wasn’t for all of your lovely clicks, comments, referrals, and the step-by-steps I get to do for the Tasty Kitchen Blog, I wouldn’t have had the extra money to buy a plane ticket with two day’s notice. So thank you, from the absolute bottom of my heart. I’m so glad I was able to spend that precious time with my family!

Forward we go…

I really like Costco. My girls especially love the “snack ladies” and can spy their white hair nets from 30 yards away. My favorite was an elderly woman who had Ruffles potato chips on demo.

Yes, Ruffles. Not even a special dip to go with it. JUST the chips. I think pretty much everybody in the country has tasted a Ruffles potato chip at least once in their life. While I was snickering to myself at how ridiculous the demo was she asked me if I wanted to try one.

“Sure!” I said. Then I added, kind of sarcastically, “I’ve never had these before.”

The woman looked up, thought I was being serious, and said, “You haven’t? Oh, they’re fantastic! They’re great with sandwiches, and burgers, and dips…” On and on she gushed about the “glorious” Ruffles potato chips.

It took all I had not to burst out laughing. Bless her heart.

Last week I noticed Costco had Meyer lemons. Meyer lemons, guys. If you’re not familiar with Meyer lemons, they’re a hybrid between a lemon and a mandarin orange – the tartness of a lemon calmed and sweetened with a bit of sweet orange flavor. They’re heavenly. These particular lemons were grown in New Zealand, but I suppressed my slightly hippie tendencies and all of the concerns about excessive transportation costs and grabbed a container.

It might be my only chance to get some around here. That or bringing some back from California.

My original plans for this recipe was to have a lemon-flavored ice cream and a blackberry ripple running through it — Blackberry Lemonade Ice Cream!


I was surprised at just how sweet and orange-y these lemons were. When I tried the ice cream fresh out of the freezer it actually tasted like an orange dreamsicle — another one of my favorite things. The recipe still turned out fantastic, but didn’t taste like blackberry lemonade. I think using regular lemons would do the trick, though.

But for now, I’m happy with my Orange Dreamsicle Ice Cream with Blackberry Ripple. And you get two variations in one recipe!


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Blackberry Lemonade Ice Cream


3 whole lemons, preferably unsprayed (zest only)
1 cup sugar, divided
2 1/2 cups heavy cream
1 1/2 cups whole milk
pinch of salt
1/2 tsp vanilla extract
1 18-ounce carton of blackberries
1 tsp cornstarch (optional)


Combine 3/4 cup of sugar into the bowl of a food processor. Zest all three lemons directly into the bowl. Blend until the mixture well combined and looks rather sandy.

Combine 1/2 cup of cream, all of the milk, the lemon-scented sugar, and salt in a medium saucepan. Gently warm over medium heat, stirring, until all of the sugar is dissolved. Remove from heat, cover and allow the mixture to sit and infuse for an hour.

Add remaining 2 cups of cream and vanilla to the mixture and refrigerate for a few hours until completely chilled.

Meanwhile, place the blackberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat, stirring frequently, until berries have cooked down, about 10-15 minutes. Strain the mixture, pressing to extract all of the liquid, and discard the seeds. Return the strained sauce to the pan. Continue to cook over medium heat until mixture has reduced about a third. At this point you can whisk in the cornstarch if you want your syrup to be extra thick. Refrigerate until ready to use. (By the way, this stuff would be fantastic over pancakes.)

Freeze ice cream mixture according to the manufacturer's instructions. As you remove it from the machine, swirl in the blackberry syrup. I layered mine and it seemed to work well.

Makes about 1 1/2 quarts.

Variation: If you use Meyer lemons or oranges it will give the ice cream an orange dreamsicle flavor.

Ice cream base adapted from The Perfect Scoop by David Lebovitz. Blackberry ripple/syrup by Perry's Plate.


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20 Responses to “(Almost) Blackberry Lemonade Ice Cream”

  1. #
    Karly — July 25, 2011 @ 3:07 pm

    Ooh, orange dreamsicle and blackberry ice cream. I'll take some of that please.


  2. #
    Da & Mer — July 25, 2011 @ 3:16 pm

    Se ve estupendo! seguro está delicioso!! fantástica receta!
    Saludos Da & Mer


  3. #
    AlyGatr — July 25, 2011 @ 4:19 pm

    I'm so sorry to hear about your aunt! Prayers for you and your family.

    The more I read ice cream recipes, the more I think I've done myself wrong with the "quicky" recipes I've gotten that came along with my ice cream maker. I guess if I'm going to do it, I should do it right! Mmm now I want ice cream!


  4. #
    Ann — July 25, 2011 @ 4:51 pm

    Wow – the ice cream looks amazing! I love the tasty kitchen – I didn't realize you were on there…I need to work more on my membership there!


  5. #
    Eliotseats — July 25, 2011 @ 6:48 pm

    I have fresh blackberries and I must try this soon!


  6. #
    Mary — July 25, 2011 @ 8:39 pm

    Meyer Lemons (in my California-centric view of the world, they're known as "real lemons") show all their most wonderful qualities in Lemon Curd. I found a new quick recipe that turns out beautiful lemon curd in about 15 minutes without straining it! Blitz all the ingredients in a food processor then cook on very low heat. OMG – heaven!


  7. #
    Joanne — July 26, 2011 @ 2:38 am

    Ah Costco. I need to raid the nearest one…because if I can have Meyer lemons year-round…I'll be the happiest girl on earth. Same with having this ice cream in the fridge. Glorious stuff.


  8. #
    Jolene - EverydayFoodie — July 26, 2011 @ 5:22 am

    I am like your girls … I especially like the "snack ladies" too :-)


  9. #
    Lizzy — July 26, 2011 @ 10:30 am

    Such a fabulous ice cream! New follower popping over from Ann's blog :)


  10. #
    Ben — July 26, 2011 @ 1:07 pm

    Hmmm delicious ice cream! I love the colors and I bet the Meyer lemons gave it an amazing flavor. I need to find that Ruffles lady so I can finally taste them. I have never had them in my life either, hehe.


  11. #
    Dalila G. — July 26, 2011 @ 2:34 pm

    Wowza! Looks sooo divine!
    I must make this ice cream for hubby, he's a big lover of ice cream, he probably can live on eating only ice cream! LOL!
    Have a wonderful day!


  12. #
    Heidi — July 26, 2011 @ 6:17 pm

    That looks so delicious! Citrus and berries go so good together and lemon and blackberries sound amazing! I loved your costco story too. I used to loooove finding the sample ladies when I was younger too, haha.


  13. #
    Natalie — July 26, 2011 @ 7:20 pm

    Alyssa – This recipe isn't too involved… it's not custard based so you don't have to worry about tempering eggs. ;) But yes…I've become addicted to "involved" ice cream recipes. You just can't buy stuff like it in the store!

    Mary – I loved your comment about California. I discovered Meyer lemons while living in the Bay Area. They have every right to call them "real lemons"! I'd love to try lemon curd as well :)

    Lizzy – Thanks for popping over! Ann is great, isn't she? You have such a great blog – thanks for leading me over there!

    Ben – I think you're the first person I've met who hasn't had one! I see you haven't spent your whole life in the US, so I guess that's a good excuse. (Plus, you're not missing much. They're just potato chips!)


  14. #
    Mary — July 26, 2011 @ 11:51 pm

    Hi Natalie!

    Yup, I'm having a very hard time NOT asking my citrus guy at the farmer's market EVERY WEEK when he thinks the Meyers will be back in. I soooo very much miss my Dad's big almost-always-stocked tree.

    Easy lemon curd: this is the recipe for NON Meyers, but the easy method: http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html
    but for Meyers, use THESE proportions: http://www.thepastryaffair.com/blog/2011/2/23/meyer-lemon-curd.html
    My hips may never be the same, knowing that lemon curd is a blender, one pan, and only 15 minutes away.


  15. #
    thenewlywedchefs.com — July 27, 2011 @ 3:41 am

    Um, YUM! This ice cream looks perfect for this hot weather! Thanks for sharing.


  16. #
    Terri @ that's some good cookin' — August 8, 2011 @ 6:33 am

    I have SO got to make this ice cream!


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