Blackberry Cassis Ice Cream

Adapted from a video by Martha Stewart


  •  1 pint fresh blackberries
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 2 tablespoons crème de cassis
  • 1 14-ounce can of sweetened, condensed milk
  • lavender garnish, if desired


  1. Wash berries and set aside.
  2. Combine condensed milk, vanilla, and cream de cassis, and mix together in a large mixing bowl.
  3. Mix cream with a hand mixer, starting at low speed and increasing to medium as the cream thickens. Beat about 3 minutes until stiff peaks begin to form.
  4. Gently fold whipped cream into the condensed milk mixture. Add drained blackberries and gently fold into mixture. Pour into a loaf pan and cover with plastic wrap. Freeze overnight. Sprinkle with lavender before serving.

Homemade blackberry cassis ice cream

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