my gurlfriends & i were obsessed with this one flavor of ice cream at molly moon's in seattle a looong time ago now. like 8 (!!) years ago. we'd stand in that damn line wrapped around the corner on a hot summer's day to get it. it was called bumberberry and it was for the bumbershoot music festival. all i remember of it was there was blackberry involved and sprinkles!
and bbbbbboyyy was it durn good. i've been thinking about it for about 8 years and needed to take this matter into my own hands.
oh, the woes of special edition goods.
thanks molly moon's of yesteryears for the inspiration!!
this is a super straightforward small-batch recipe. you do need an ice cream maker to churn it, though.
just need to combine all the ingredients in a bowl and pour them into the ice cream maker! mash & simmer some fresh blackberries on the stove with a touch of sugar.
THE COLOR IS AMAZING.
best believe i gobbled up most of my props here. shooting ice cream is hard & stressful, haha. that clock is ticking with the melting factor.
i'm going to experiment with eggs & other thickening agents in ice cream recipes, but this one is super simple & egg-free. i recommend letting it sit out for about 10 minutes before trying to scoop it.
but i mean... yurrrrrmmm. so refreshing. sprinkles just for lookzies. & crunchiez.
perfect kick off to summer! so so good on a sugar cone, too.
Blackberry Sprinkle Ice Cream
Makes about 5 cups
Active Time: 30 minutes // Total Time: 4-8 hours
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup white sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 12 oz. fresh blackberries (about 1 1/2 cups of blackberry sauce)
- 1 TB. coconut oil
- 1 TB. brown sugar
- 1/4 cup colored sprinkles (coat in a bit of powdered sugar)
Freeze the bowl of your ice cream maker for 24 hours before beginning.
Combine the whole milk, heavy cream, white sugar, vanilla and salt in a bowl or pyrex with a pour-spout and whisk. Pour the liquids into the ice cream maker and turn on. Churn for 20 minutes.
While the ice cream is churning, heat a large pan on medium-low heat with a big tablespoon of coconut oil. Rinse the blackberries well and add them to the melted coconut oil. Mash with a potato masher or large fork. Sprinkle 1 tablespoon of brown or white sugar over the berries and a pinch of salt. Let the berries simmer for about 5-10 minutes to release the juices.
After 20 minutes of churning, add the blackberry sauce to the ice cream maker. Churn for 10 more minutes. Coat the sprinkles in a little bit of powdered sugar. Add to the ice cream maker and churn for a couple more minutes, just until the sprinkles are incorporated.
Transfer the ice cream to a parchment lined baking pan or glass container and freeze for at least 4-8 hours. Let the ice cream sit for about 10 minutes before scooping.