This post is sponsored by Eckert’s Farms, however, as always, all opinions are our own. This post also contains affiliate links to our Amazon storefront.

Eckert’s dropped off some of the most beautiful, juicy blackberries we’ve ever had, and we used them to make a cool summertime treat, perfect for your Fourth of July celebration. Making ice cream at home is fun for the whole family, and we love that there are no artificial preservatives, dyes, or unnecessary ingredients in this treat. Simple, delicious ingredients, mixed with berries straight from the farm.

Pick-Your-Own blackberries is now open at Eckert’s, or if you prefer, their country store is stocked with pints of these beauties ready for you to take home. We enjoy using blackberries for making cobblers, pies, crumbles, and more, but we tried something different this time around: ICE CREAM. After blending the blackberries with sugar in a food processor, we strained out the seeds using a fine mesh strainer. This way, the seeds don’t get stuck in your teeth as you enjoy it.

Once we strained out the seeds, the mixture was placed back in the food processor and whirled around with cream, milk, vanilla, and a pinch of salt. Then it’s time to freeze this delicious concoction. We like using this Cuisinart ice cream maker. You can use it for making ice cream, frozen yogurt, sorbets, frozen drinks, and more.

After churning for about 15 minutes, we added dark chocolate chips to the ice cream. It’s ready to eat after about 10 minutes more of churning after that (25 minutes total), but if you want a more firm ice cream, we recommend transferring it to a 9 x 5″ baking dish, cover, and pop it in the freezer for about three more hours.

We hope you enjoy this ice cream recipe and have fun making it together as a family!

Blackberry Chip Ice Cream

Prep Time: 15 min Cook Time: 25 min, plus 3 hours to firm

Ingredients:

1 pint fresh blackberries

1/2 cup white sugar

2 cups heavy cream

1 cup whole milk 

1 tablespoon vanilla

1/8 teaspoon kosher salt

1 cup dark chocolate chips

Preparation:

In a food processor, blend blackberries and sugar together. Then, using a fine mesh strainer, gently press the mixture through so you strain out the seeds and the juice is contained in a bowl below. Return juice back to the food processor and add heavy cream, milk, vanilla, and salt. Do not fill the container beyond 2/3 of the way as it will expand as it freezes. Blend until well combined.

Pour mixture into the ice cream maker and turn on. Allow ice cream maker to churn for 15 minutes or until it thickens a bit to a frozen yogurt consistency. Then, add the dark chocolate chips and continue to churn another 10 minutes. For a more firm ice cream, transfer to a 9 x 5″ pan, cover with saran wrap and place in freezer for at least three hours. Enjoy!