I have a confession. I’ve been hoarding my blackberries. Last year we ate as many blackberries as we could. I also made over 100 jars of jelly, countless cobblers, and a batch of blackberry wine. After all of that I was left with five gallons of frozen berries, and 6 quart jars of blackberries that I had canned. At first I was nervous about whether that stockpile could last the whole winter, and therefore I hoarded. With the 2018 blackberry season upon us, it’s been easier for me to let go of the remaining 2017 blackberries. Last week I made four cobblers and another fourteen half pints of jelly. I’m now out of the frozen ones, and down to three quart jars. I used 1/2 of a quart jar on this ice cream recipe and it was worth it.

Around my house we are trying to cut down on sugar, but I can’t completely cut ice cream out of my life. I was hoping the blackberries would bring enough sweetness on their own, and they brought a lot. I added a small amount of a powdered stevia sweetener also, and used as little of it as possible. After eating it, I think I could reduce that even more. I will try on my next round, because–oh yeah–there will be another round. I know y’all are just reading for the recipe so I’ll quit yappin’ and get down to business.

First I heated 1/2 of the cream (2 cups) with the butter, cream cheese and sweetener. I brought it to a boil and let it simmer until it got thick. Then I took it off the burner and when it was cool enough I put it in the fridge to cool down even faster. (Because I’m that impatient when it comes to homemade ice cream.)

While that was cooling I made whipped cream with stiff peaks out of the other 1/2 of the cream (2 cups) I added in the vanilla while I was mixing it.

Once the heated mixture was cold, I folded in the whipped cream.

and then folded in the precious berries.

Next I put it all in the ice cream maker and let it work.

While it was working I let my helper lick the spatula

She approved.

All that’s left to do is enjoy it on the porch while watching the sun go down.

Blackberry Cheesecake Ice Cream (No Sugar Added)

Ingredients:

4 cups heavy whipping cream, divided

2 Tbsp unsalted butter

1-2 oz cream cheese

1/4 cup powdered stevia or other sweetener

2 tsp vanilla extract

2 cups blackberries (mine were canned so there was juice also)

Directions:

Heat 2 cups of the cream, butter, cream cheese, and powdered stevia in a large stockpot until boiling, then let simmer just until thick. Let cool completely. Whip the remaining 2 cups of cream with vanilla using a mixer with a whisk attachment. Fold the whipped mixture into the previously heated mixture. Then fold in the blackberries and any juice. Next follow the manufacturer’s instructions for your ice cream maker. Enjoy and share!