Creamy and honey-sweetened, this honey blackberry mascarpone ice cream features a dark, jammy blackberry swirl that tastes like the last sunny-gold days of summer. Two cups of fresh blackberries are cooked down into a concentrated sauce and folded into a churned Philadelphia-style honey mascarpone base. The vibrant purple color is entirely natural.
A few years before I started my blog I made a blackberry ice cream from David Leite’s site using crème fraîche. I even cultured my own crème fraîche, which took two days on the counter but yielded a wonderfully rich result. This time I wanted a simpler, eggless approach, so I used a Philadelphia-style base made from mascarpone, heavy cream, and whole milk.
I had recently bought mascarpone and wanted to highlight its luxurious texture. Mascarpone lends a silky richness that compensates for not using an egg custard. Honey sweetens the base gently, letting the blackberry flavor remain bright.
To capture both flavor and color, I reduced two cups of fresh blackberries into a thick, jammy sauce. After simmering until slightly thickened, I pushed the mixture through a fine mesh sieve for a smooth, intensely fruity puree. It smells like ripe berries on the vine and gives the ice cream its gorgeous purple hue.
If you’re enjoying long warm summer days, find a blackberry patch, pick two cups for the recipe, and snack on the rest. This ice cream is an easy way to hold on to summer just a little longer.
Ingredients
- 1 cup (8 oz) mascarpone cheese
- 1/3 cup (113 g) honey
- 1 1/2 cups (12 oz) heavy cream
- 1 1/2 cups (12 oz) whole milk
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 tablespoons freshly squeezed lime juice
- 2 cups (365 g) blackberries
- 1 tablespoon corn syrup (optional — helps prevent iciness in the puree)
- 1/2 cup (100 g) granulated sugar
Notes on Ingredients
- Corn syrup: A small amount in the blackberry puree helps reduce crystallization and keeps the swirl soft once frozen. You can omit it, but the texture may be slightly firmer.
- Mascarpone: Keep mascarpone cold until you combine it with the chilled cream and milk. Overworking warm mascarpone can make it grainy; whisk gently and patiently for the smoothest texture. If it looks slightly curdled, the flavor will still be fine.
Technique
This recipe folds the blackberry puree into the just-churned mascarpone base to create a marbled swirl. After churning, transfer the ice cream to a large bowl and drizzle the cooled blackberry puree over the top. Using a spatula, gently fold a few times so the puree is partially incorporated. Aim for about 50–75% blending so you keep visible streaks of white and purple. Pour into a chilled, freezer-safe container (a loaf pan works well), cover, and freeze until firm.
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📖 Recipe
Honey Blackberry Mascarpone Ice Cream
Creamy and honey-sweetened with a dark, jammy blackberry swirl — a perfect summer finish.
Ingredients
- 1 cup (8 oz) mascarpone cheese
- 1/3 cup (113 g) honey
- 1 1/2 cups (12 oz) heavy cream
- 1 1/2 cups (12 oz) whole milk
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 2 tablespoons fresh lime juice
- 2 cups (365 g) blackberries
- 1 tablespoon corn syrup (optional)
- 1/2 cup (100 g) granulated sugar
Instructions
- In a large bowl, stir mascarpone and honey until combined. Add heavy cream, milk, salt, vanilla, and lime juice. Whisk gently until smooth and no lumps of mascarpone remain. Cover and chill for at least 4 hours or overnight.
- Make the blackberry puree: combine blackberries, corn syrup, and sugar in a medium saucepan. Mash the berries slightly if needed, and simmer over low heat until the mixture thickens to a loose jam, about 15–20 minutes. Strain through a fine-mesh sieve, pressing with a spatula to extract as much puree as possible. Cool completely, then refrigerate until ready to use.
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a large bowl. Drizzle the cooled blackberry puree over the top and fold gently with a spatula until the puree is 50–75% incorporated, leaving streaks of color. Spoon into a chilled, freezer-safe container, cover, and freeze at least 4 hours before serving.
Equipment
- Ice cream maker
Notes
I use a Cuisinart ice cream maker; for best results, freeze the bowl for at least 24 hours prior to churning.
If you enjoyed this honey blackberry mascarpone ice cream, you might also like:
Lemon Mascarpone Ice Cream with Currant Swirl
Honey Orange Cheesecake with Figs and Rosemary Almond Crust
Pink Apple Tart with Cream Cheese Filling