Blackberry Ripple Ice Cream

Blackberry Ripple Ice Cream is amazingly light and creamy made from a base of Italian meringue and whipped double cream shot through with a burst of fruity blackberry.

Blackberry Ripple Ice Cream

This recipe is an update from the Blackberry Ripple Ice Cream I posted in 2014 which I now make every blackberry season without fail. Because of the base method I do find it an incredibly easy ice cream to manage without the risk of any ice crystals forming. The blackberry ripple is sweet and tart with immense fruity flavour contrasting with the smooth and creamy ice cream.

Blackberry Ripple Ice Cream

I originally adapted the recipe from one of my father’s old Taste Magazines from the 1980s. I love looking through these magazines, it’s amazing how much food photography and writing has changed. There are fewer pictures in the magazines and styling and lighting has changed a lot so much so that the food itself doesn’t look terribly appealing from the photographs. If you look past the dusty images and focus on the recipes themselves though there are some true gems and this ice cream was one of my favourite discoveries.

Blackberry Ripple Ice Cream

This Blackberry Ripple Ice Cream recipe was a bit of a revelation for me in terms of ice cream making. I love homemade ice cream but sometimes I can’t be bothered with the hard-set stuff, the kind that you have to take it out from the freezer for 20 minutes so that you don’t snap your spoon in half desperately trying to dig at it. These 20 minutes are always an endless time of frustration for me. Blackberry Ripple Ice Cream though is proudly soft scoop. If you fancy a teaspoon of ice cream whilst you are waiting for the toast to pop up then this is ideal. Luscious and creamy direct from the freezer. It achieves the soft set by adding liquid glucose to pureed blackberries which helps the crystallisation of the sugar and also protects the fruit, as without the sugar the blackberries would freeze solid. The ice cream base is made by whisking egg whites and drizzling in a sugar syrup to form a fluffy meringue which is what gives the ice cream its texture. Billows of double cream are then folded through, giving the ice cream richness.

Blackberry Ripple Ice Cream

When it comes to the blackberries one of the things I am a bit of a stickler about is the preparation of the fruit. The seeds absolutely have to be removed. If not the smooth creamy ice cream is marred by the rock hard little pellets you have to keep removing from your teeth. I bought a homemade raspberry ice lolly from the market a couple of weeks ago and the seeds were so overwhelming that it completely ruined the treat for me. I was picking them out of my teeth for the rest of the afternoon and complaining about it to anyone unlucky enough to be in my company that day.

Blackberry Ripple Ice Cream

Since I am currently trying to restrict my dairy I have also tried making Blackberry Ripple Ice Cream by switching out the double cream for whipped coconut cream which makes the recipe dairy-free. It worked fine and if you want to make that swap for the same reasons then I do encourage it, it’s still a completely delicious ice cream. However, it’s funny, I haven’t had too hard a time limiting my dairy intake at all and didn’t miss it nearly as much as I thought I would. Ice cream though is proving my downfall. I can certainly be satiated with sorbets and ice creams made from frozen bananas or coconut milk but when you taste this ice cream as it is intended with the whipped double cream then it’s nigh impossible to succumb.

Blackberry Ripple Ice Cream

Print Recipe
Blackberry Ripple Ice Cream
Amazingly light and creamy ice cream shot through with a burst of fruity blackberry.
Blackberry Ripple Ice Cream
Prep Time 45 minutes
Cook Time 15 minutes
Servings
2 pints
Ingredients
  • 500 g blackberries
  • 50 g icing sugar
  • 1 tablespoons liquid glucose
  • 250 g light soft brown sugar
  • 4 egg whites
  • 300 ml double cream
Prep Time 45 minutes
Cook Time 15 minutes
Servings
2 pints
Ingredients
  • 500 g blackberries
  • 50 g icing sugar
  • 1 tablespoons liquid glucose
  • 250 g light soft brown sugar
  • 4 egg whites
  • 300 ml double cream
Blackberry Ripple Ice Cream
Instructions
  1. Pour the blackberries into a medium sized pan and heat gently with a splash of water to aid the breaking down of the berries. Once the berries have completely softened then remove them from the heat and pour into a sieve. Push the berries through, the best aid for this I think is a silicone spatula, so that all the seeds are extracted from the fruit pulp. Discard the seeds (or save to make a fruit alcohol infusion as explained above) and return the pureed blackberries back into the pan.
  2. Add the icing sugar and liquid glucose to the blackberry puree and bring to the boil. Remove from the heat then leave to cool before covering and refrigerating overnight.
  3. Meanwhile pour the brown sugar into another medium sized saucepan and add 300ml of water. Heat gently so that the sugar completely dissolves into the water. Then bring to the boil and carrying on boiling until it reaches a very thick and syrupy consistency, it should reach 112°C on a sugar thermometer and can take about 20 minutes. You must keep your eye on the saucepan at all times so that it doesn’t bubble over.
  4. In a large mixing bowl whisk up the egg whites until stiff, then drizzle in the sugar syrup in a slow steady steam whilst continuing whisking. The egg whites will turn beautifully glossy.
  5. In a separate bowl lightly whip the double cream then fold into the egg whites until they are fully incorporated. Cover the bowl with cling film and place in the fridge overnight.
  6. The next day pour the egg white and cream mixture into your ice cream machine and churn for about 15 minutes or until the ice cream has reached a thick milkshake consistency.
  7. Finally whilst the mixture is still churning drizzle in the blackberry puree until it has rippled evenly throughout the ice cream. Turn off the ice cream machine then decant the ice cream into tubs and freeze overnight to reach the correct set.
Recipe Notes

Adapted from Taste Magazine, August 1987

Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and throughout the summer I keep it constantly in the freezer ready for churning should an ice cream craving set it. I chose the Magimix Le Glacier 1.5 litres on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The image above is an affiliate link which means if you decide you want to use this link to buy your ice cream maker then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!

Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

These Blackberry Cheesecake Hazelnut Oat Bars have a thick layer of blackberry cheesecake sandwiched between gluten-free crumbly oaty hazelnut shortbread.

Blackberry Cheesecake Hazelnut Oat Bars

It’s hard not to go overboard on blackberries living in this part of North London. We live a stone’s throw from Parkland Walk, a nature reserve following the old railway line which ran many years ago between Finsbury Park and Alexandra Palace. The hedgerows along Parkland Walk team bountifully with thousands of plump juicy blackberries every year and we certainly take full advantage.

By week three of blackberry picking the hedgerows are still churning out fruit but we have had our fill. The jam has been made, the Blackberry Gin is steeping and our freezers are fit to bursting whilst I decide how to best use up all our bounty.

Blackberry Cheesecake Hazelnut Oat Bars

Like most years I have really gone all in on blackberries this August and have made all my most trusted blackberry recipes, plus I’ve been thrilled with a few new ones that I’ve developed. If you like blackberries as much as I do then get ready as I’m going to bang on about blackberries for the next few posts whilst I purge all the recipes onto the blog. If you don’t like blackberries then pretend I’m talking about raspberries, the berries can be almost interchangeable.

Blackberry Cheesecake Hazelnut Oat Bars

I am such a big lover of blackberries for many reasons. For starters, they are free. Raspberries go for a small fortune in Tesco but blackberries which are just as flavourful, but perhaps not always as sweet, are sitting pretty on hedgerows at the sides of roads, in our back gardens and, as North London can attest, right here in the big city.

Blackberries do need a little more love than berries from the supermarket and you might want to be careful about popping them straight from the bush before checking them over. Fruit flies love blackberries just as much as we do and to ensure you have a worm-free berry then check the tip of the blackberry where the stalk has come away. It needs to be solid white, not broken and the fruit should feel firm and not juicy. Also be sure to soak your blackberries when you get home in a sinkful of water. Let them rest for half an hour where any residing bugs should sink to the bottom of the water, leaving you to fish out your clean and healthy berries.

Blackberry Cheesecake Hazelnut Oat Bars

Blackberries can also be a little tart, another reason you might choose not to eat them direct from the bush. But once you add sugar then the blackberries sing with flavour. They make a wonderful jam, pair beautifully with apple for crumbles and pies and as I will show in the next few posts can be used in a plethora of different ways. So let’s begin.

Blackberry Cheesecake Hazelnut Oat Bars

These Blackberry Hazelnut Cheesecake Oat Bars were developed for the cake stall and use homemade Wild Blackberry Lime Jam which I wrote about last year. You can really use any jam but of course the bars live and die by the quality of the jam used so if you can use homemade then you’ve basically nailed it.

Blackberry Cheesecake Hazelnut Oat Bars

Using jam also means that it’s a very quick and easy bake. The jam is beaten into cream cheese and then spread between two layers of oaty shortbread, sprinkled with hazelnuts. The oaty shortbread is quick to pull together by throwing everything into the food mixer and processing for a couple of minutes. Half of the mixture is pressed into the cake tin, the blackberry cheesecake is spread on top, then the rest of the hazelnut oat shortbread is crumbled on top.

Blackberry Cheesecake Hazelnut Oat Bars

Blackberry Cheesecake Hazelnut Oat Bars are a great recipe to kick off our blackberry season. Don’t go anywhere there are plenty more blackberries to come.

Print Recipe
Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}
A thick layer of blackberry cheesecake sandwiched between crumbly oaty hazelnut shortbread
Blackberry Cheesecake Hazelnut Oat Bars
Prep Time 15 minutes
Cook Time 30 minutes
Servings
12 bars
Ingredients
  • 350 g cream cheese
  • 150 g blackberry jam
  • 1 egg
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g gluten-free oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 100 g hazelnuts roughly chopped
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Prep Time 15 minutes
Cook Time 30 minutes
Servings
12 bars
Ingredients
  • 350 g cream cheese
  • 150 g blackberry jam
  • 1 egg
  • 240 g unsalted butter room temperature
  • 100 g sweet white rice flour
  • 75 g gluten-free oat flour
  • 40 g tapioca flour
  • 160 g gluten-free oats
  • 100 g hazelnuts roughly chopped
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Blackberry Cheesecake Hazelnut Oat Bars
Instructions
  1. Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
  2. In a medium sized bowl stir the cream cheese, jam and egg together until well combined then set aside.
  3. Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
  4. Tip half the mixture into the cake tin and press in tightly.
  5. Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
  6. Place in the oven for 30 minutes.
  7. Remove and leave to cool in the tin for 10 minutes then remove from the tin carefully and leave to finish cooling on a wire rack before cutting into squares.