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The Best Ice Cream You'll Ever Make: Perfectly Purple Marshberry Ice Cream Recipe

Perfectly Purple Marshberry Ice Cream

Catherine Olson
Marshmallow Ice Cream base with lots of heavy cream and succulent fresh blackberries!
Prep Time 15 mins
Churn Time 30 mins
Course Dessert
Cuisine Italian
Servings 1 quart

Equipment

  • Blender
  • Ice Cream Maker

Ingredients
  

  • ½ pint blackberries
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup mini marshmallows
  • 2 ¼ cups heavy cream
  • ¼ cup water
  • ½ pint blackberries
  • ½ cup mini marshmallows
  • ¼ cup fresh squeezed juice from a whole orange optional
  • ¾ cup powdered sugar optional

Instructions
 

Ice Cream Base

  • Add all ingredients except ½ pint of blackberries & ½ cup mini marshmallows into a blender and purée until smooth
  • Transfer to a sauce pan and bring to a boil over medium heat
  • Cook for 5 minutes then remove from heat
  • Let cool for 10 minutes
  • Stir in remaining ½ pint of blackberries & ½ cup mini marshmallows and stir to melt slightly
  • Churn according to maker's manufacturers instructions.
  • For an extra burst of goodness, pour orange syrup over the scoop(s)!

Orange Syrup (Optional)

  • In a small bowl whisk ¼ cup of fresh squeezed orange juice and ¾ cup of powdered sugar until dissolved
  • Pour over ice cream scoops
Keyword Marshmallow Ice Cream