Blackberry Swirl Ice Cream

Blackberry Swirl Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
A mixture of fresh blackberries and lemon juice make up Blackberry Swirl Ice Cream—a variation of our No-Cook Vanilla Ice Cream.


Serves 8 (serving size: about 3/4 cup)
Total time: 2 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 15 Minutes

Nutritional Information

Calories 255
Fat 9.2 g
Satfat 5.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 150 mg
Calcium 0.0 mg


2/3 cup sugar
2 teaspoons vanilla bean paste
1/4 teaspoon salt
1 (7.5-ounce) jar marshmallow creme
1/2 cup crème fraîche
4 cups whole milk, divided
2 tablespoons light-colored corn syrup
1 cup blackberries
1 tablespoon fresh lemon juice


1. Combine first 4 ingre­dients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

2. Combine blackberries and lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour.