Creamy Blackberry Ice Cream
A luscious, no-churn ice cream infused with Moscato and fresh blackberries. Ready in minutes, it’s creamy, boozy, and perfectly sweet with a natural berry swirl. Ideal for make-ahead desserts or a light indulgence.
Equipment
- Large mixing bowl – 1
- Food processor – 1
- Fine mesh sieve – 1
- Electric hand mixer or stand mixer – 1
- Airtight container or Tupperware – 1
Ingredients
- 1 ¼ cups Moscato wine
- 1 cup fresh blackberries
- ½ cup superfine sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 2 ⅓ cups heavy cream
Instructions
- Prepare the Moscato Base: Pour 1 ¼ cups of Moscato into a large, clean mixing bowl. Make sure the bowl is wide enough to allow for whisking later. The Moscato will serve as the sweet, boozy foundation of the ice cream, infusing it with delicate floral and fruity notes. Set it aside while you work on the blackberry component.
- Process the Blackberries: Rinse 1 cup of fresh blackberries under cold water to remove any dirt or debris. Transfer the berries to a food processor and pulse until smooth. This will break down the berries into a thick, flavorful puree. Take your time here to ensure the texture is uniform and free of large chunks, which can make the ice cream less smooth.
- Strain the Blackberry Juice: Place a fine mesh sieve over the bowl containing the Moscato. Pour the blackberry puree through the sieve, pressing gently with the back of a spoon to extract as much juice as possible. This step removes seeds and pulp, ensuring your ice cream has a silky, creamy texture without any gritty bits. Set aside any leftover juice for optional swirls later.
- Add Sugar and Vanilla: Measure ½ cup of superfine sugar and sprinkle it evenly over the Moscato and blackberry mixture. If using a vanilla bean, split it lengthwise with a sharp knife and scrape out the tiny seeds inside. Add the seeds to the mixture, discarding the pod. If using vanilla extract, simply pour 1 teaspoon into the mixture. Whisk the ingredients together until the sugar is mostly dissolved, creating a fragrant, smooth base.
- Whisk to Combine: Using a hand whisk or electric mixer on low speed, stir the Moscato, blackberry juice, sugar, and vanilla together for about 1–2 minutes. This ensures that all ingredients are fully integrated and the sugar begins to dissolve completely. The mixture should look slightly thickened and glossy, with a uniform color and no streaks.
- Prepare the Cream: Measure 2 ⅓ cups of cold heavy cream and pour it into a separate bowl. Cold cream whips better, giving your ice cream a light and airy texture. If using a stand mixer, attach the whisk attachment. If using a hand mixer, make sure the beaters are clean and dry for optimal whipping.
- Whip the Cream: Begin whipping the cream on medium speed, gradually increasing to high. Continue beating until soft peaks start to form, which means the cream holds its shape but still looks smooth and slightly droopy. Soft peaks are crucial for creating a creamy, velvety ice cream base that will fold nicely with the Moscato mixture. Avoid overwhipping, as this can turn the cream grainy or even into butter.
- Fold Cream Into Base: Gently pour the whipped cream into the Moscato and blackberry mixture. Using a rubber spatula, carefully fold the cream in with slow, sweeping motions. This technique preserves the airiness of the whipped cream, resulting in a light, fluffy ice cream. Make sure the cream is fully incorporated, with no streaks of white remaining.
- Add Optional Blackberry Swirl: For a visually appealing dark swirl, dip a butter knife or spoon into any leftover blackberry juice. Drag it gently through the mixture in a random swirling pattern, creating ribbons of deep purple that will freeze into a beautiful marbled effect. This step is optional but adds a professional touch and enhances the berry flavor.
- Transfer and Freeze: Spoon the completed ice cream mixture into an airtight container, smoothing the top with a spatula. Seal the container tightly to prevent ice crystals from forming. Place it in the freezer and allow it to freeze for at least 5 hours, or ideally overnight, until fully firm.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly for easier scooping. Use an ice cream scoop to create generous servings and enjoy immediately. Store any leftovers in the freezer, tightly sealed, for up to 1 week, maintaining the creamy texture and bold flavors.
Notes
- Use ripe, fresh blackberries for the best flavor and natural sweetness. Frozen berries can be used in a pinch, but they may release extra water, slightly altering the texture.
- Superfine sugar dissolves faster than regular granulated sugar, creating a smoother ice cream base. If you don’t have superfine sugar, pulse regular sugar in a blender for a few seconds.
- For a more pronounced berry swirl, reserve a small amount of blackberry juice and swirl it through the ice cream just before freezing.
- The ice cream is best served after freezing at least 5 hours; overnight freezing yields the creamiest texture.
- Moscato’s alcohol content prevents the ice cream from becoming rock hard in the freezer, making it scoopable even after long storage.
