This wild blackberry ice cream pie is super easy to make. And, it's so tasty, you'll want to eat the whole thing in one sitting.
I've been wanting to try making no-churn ice cream for a while.
I found these yummy wild berries growing in my azalea bushes at the corner of my house. I remember gathering these as a child at the Girl Scout Camp.
We were always told that these are wild black raspberries. However, according to this article, I now believe they are wild blackberries due to the base of the berries and the shape of the stems.
I managed to collect a good half cup and thought they would be perfect to flavor the ice cream.
Since I had some prepared graham cracker crusts in the pantry, I decided to make a wild blackberry ice cream pie.
My daughter was visiting and suggested adding a little bit of blackberry puree on top to make decorative swirls. That beautiful red-purple color was a nice touch. You can sprinkle a few extra berries on top too.
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If you don't have access to wild blackberries purchase some from the store. In fact, you probably could substitute strawberries, raspberries or blueberries in this recipe.
I'll definitely be making this one again. I may even try it with my Easy Ice Cream Brownie Cake recipe. The hardest part is waiting 5-6 hours for the pie to chill.
More Berry Dessert Recipes
Wild Blackberry Ice Cream Pie
Ingredients
- 1/2 cup wild blackberries
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 9 inch prepared graham cracker pie crust
Instructions
- Wash and dry berries
- Place berries in a food processor with a little bit of water (approx. 2 tablespoons.)
- Pulse to make a puree.
- Whip the heavy cream in a large bowl with an electric mixer until it creates stiff peaks.
- Fold sweetened condensed milk and vanilla into the cream.
- Add berry puree.
- Pour the mixture into a prepared graham cracker crust.
- For added decoration drop a bit of leftover puree on the pie and swirl with a toothpick.
- Freeze for approximately 5 hours.
- Once frozen it should be served immediately.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Laura
Looks beautiful and delicious but they look like blackberries to me from the photo posted. Raspberries, when picked, have a distinctly hollow inside. we have a massive patch of black raspberries in our yard!
Patti Estep
Laura, you may be right. Growing up I was always told they were black raspberries but perhaps they are just blackberries. Either way, they taste delicious.
Tricia W
I made this today, so easy and so pretty!! I put some fresh black raspberries on top along with the purée swirl, very pretty! Can’t wait to eat it tonight
Patti Estep
Thank Tricia. I hope you love it!
Carole West
This looks so good - I mean so good even this early in the morning. I have this sweet tooth that seems to come and go like the wind and this would be a good fit for the next time it shows up.
Denise
I can't wait to try this! I'm not much of a baker but I think I can handle this and it just seems like the perfect summer dessert!