Call Me Cupcake

Sweet food & photography

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Blackberry ice cream

If you follow me on instagram you probably already know I’m kind of obsessed with flowers (I think it’s pretty obvious here too if you look at my previous posts). You would even think this is a baking/florist blog. I guess it kind of is. I think I would enjoy being a florist. I’m not sure I would be a good one though. And why not take advantage of these beautiful flowers when you can? I actually made lilac ice cream first but wasn’t satisfied with the result.

I haven’t made ice cream since working on my ice cream book (.. a year and a half ago?) but the other day I made ice cream for a freelance job. It made me remember why I both love and hate working with ice cream (I’ll share the photos with you soon enough). I love it because it looks so pretty in pictures and because it tastes good of course, but I also hate it because it melts.

Anyway, I had some blackberries left so I decided to make even more ice cream (as if my freezer wasn’t already full).Oh, and by the way, the winners of my book are announced at the bottom of this post..

 


4-ingredient blackberry ice cream
Makes about 1 litre / 1 quart ice cream
This is probably the easiest berry ice cream recipe ever! The original recipe comes from my ice cream book where it’s made with strawberries instead of blackberries. I must say I really prefer using strawberries for this recipe. Go ahead and use blueberries, raspberries or strawberries instead, or why not a mix? If using blueberries or strawberries there is no need to push the purée through a sieve. Even easier to make!
Ingredients
250 g blackberries
2 tbsp lemon juice
1 cup (250 ml) heavy whipping cream
1 can sweetened condensed milk (397 g)
Directions
1. Put blackberries and lemon juice in a blender and mix until smooth. Press mixture through a sieve and discard the seeds.
2. Whip the cream until soft peaks. Fold in the condensed milk and the blackberry purée.
3. Freeze mixture according to your ice cream maker’s instructions.
4. Transfer ice cream to a freezer safe container and freeze for at least 2-3 hours before serving.






The winners

First of all, thank you for participating in this competition and for putting so much thought into your answers. All of them are wonderful, and I loved reading about your tips and tricks! It’s a pity there can only be five winners. Here are my favorites:
Tusen tack till alla som ville vara med och tävla! Det var fantastiskt roligt att läsa alla era fina och intressanta svar. Tänk vad mycket vi kan lära oss av varandra! Men nu kunde jag bara välja fem stycken, och här är mina favoriter.. Grattis! Mail från mig kommer snarast.
Tiina
My best tip for baking and cooking is: don’t be afraid! I consantly hear people say: “I’m no good at baking/cooking, I won’t even try”. When you have a good recipe and good ingredients, there is little chance you’ll fail. And even if you do, just try it again another time! Persistence is your best companion in the kitchen, along with your taste buds and a hint of playfullness. So don’t be afraid and give it a try or two before you give up!
Rasmus
Jag är en riktig nörd när det gäller smakkombinationer, så mitt tips är att våga tänka utanför boxen, oavsett om du lagar glass, bakverk, mat eller någon annan slags rätt. Våga improvisera och gå på känsla! Efterhand lär man sig vilka smaker, texturer etc som passar fint tillsammans, oavsett om de är klassiska kombinationer eller några som kan tyckas vara helt absurda. Eller ta en vanlig kombination och använd den i ett oväntat sammanhang.
Många rätter som jag gjort på ren intuition har mina vänner tyckt verkat rent galna innan de smakat, men fantastiska när de väl har gjort det, och ofta innehåller dessa rätter otippade kombinationer av t ex grönsaker och frukter, som en äppelpaj med lök och nötter eller en jordgubbs- och sellerikompott.
Pernilla
Att resa till andra delar av världen. Nära eller långt, långt borta. Upptäck, dofta, smaka på nya saker. Det ger inspiration och lust till ditt eget kök och berikar vardagen hemma.

Christina
Mit tip vil være dette: at kaste sig ud i bagning med intention om at have det sjovt, leve i nuet og dele de søde sager med nogen du holder af. Lad det være en leg. Det er den bedste måde at lære på. Og går det galt (som det gør for mig nogle gange:-) ) Ja, så er det bare op på hesten igen, det betyder ikke så meget, for så er der kommet nye erfaringer, som kan bruges næste gang 🙂

Katarina
Mitt bästa tips är att baka tillsammans med barn, det blir mindre pretentiöst på något sätt och samtidigt har man har kul i köket. Det är inte bara kul förstås, det är även gott men även lärorikt, barnen lär sig läsa recept, mäta olika saker, lukta och känna på ingredienser och det roligaste av allt är att slicka skålen. Jag inbillar mig att det bästa med att baka tillsammans är att barnen kommer att bära de stunderna med sig hela livet.

Spara

Reader Interactions

Comments

  7. I love love love your blog. And it inspire me to do more, to make things beautiful when I cook or bake. And the way you use flowers for your photos made me try something new for the celebration of Norway's national day 😉 I'm made this super cute little cake, and decorated it with "pikekyss" and fresh flowers 😉 It's the second post on my blog, if you wanna see 🙂

    It was easier then I thought to make, so I will keep making an effort to do things beautiful from now on.

    xx

  10. Oh my god, the pictures… How do you do it???? Looks magical, huge compliments to you :)) Ice cream also looks divine. I've never made ice cream, I think I will try your recipe soon 🙂

  11. I am such a fan of yours!! Your images make me SO happy! 🙂

    and thank you to Tiina for the encouragement! 🙂 I wish I understood the others but that's okay! 😉 🙂

    xxo

  14. Oh dear lord. No only the colors, but the recipe looks deliciozo. I can't wait to tr this one. And it is also pictured with my favorite flower 🙂

  22. You´d be an amazing florist, no doubt! your eye for arranging things is so wonderful. That blueish shade in the photos with all the white and lilac is just unbelievably beautiful!

  29. Your pictures are so beautiful. Love your use of flowers. I made ice cream over the weekend with the same ingredients you used minus the blackberries and lemon juice and it came out fab. Can't wait to try out your recipe

  37. Hi Linda,

    I can't get enought of your work! it's just insanely good and spectacular to the eyes! 🙂

    I never made ice cream before! but I would like so very much to try this one, maybe because its so appealing 🙂 However I have a question: I don't have an ice cream machine, so, how should I beat the cream together? Could you be so kind to help me on this? Is there any special secret?

    Keep on the good and beautiful work 🙂

    kisses from Portugal, Linda

    • Hi Linda 🙂

      Thank you so much! Glad you like it!

      If you don't have an ice cream machine you can pour the ready made ice cream batter in a freezer proof bowl. Put the bowl in the freezer for about an hour or so, take out the bowl and stir by hand or whip for a few seconds with an electric beater. Do this every hour until ice cream is solid. This technique minimizes the amount of ice crystals in the ice cream. Hope that helps!

      xx

  40. this will probably go to my next to-do list! I didn't know that making an ice-cream is as simple as that. Blackberry is just, well my favourite! Going to do it soon. xo

    kinikunormal.blogspot.com

  45. However, I know that you must have put a lot of hard work into this, and wanted to let you know that I have noticed that on Pinterest some of your cake images are being used without crediting to you.

  48. Hey Linda, this looks absolutely amazing — and totally appropriate since I just got six teeth extracted today! I've actually got an entire container of heavy cream to be used up, so this is great, but I was wondering if I could substitute the sweet condensed milk with yoghurt (which I already have) or vanilla ice cream?

    • Hey! Aww, I'm sorry to hear that! Hope you're ok.
      I wouldn't replace the sweetened condensed milk with yoghurt since the milk is where the sweetness comes from. If you want to use vanilla ice cream I would probably just eat the blackberries with that 🙂

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