Recipe courtesy of Ree Drummond
Blackberry Lemon Ice Cream
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 110 mg
This doctored-up ice cream takes plain old vanilla to a whole new level with fresh blackberries, lemon and jam. But you could give any ice cream flavor a makeover, mixing it with dried fruit, nuts or candies.
- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 110 mg
Ingredients
Directions
- In a bowl, combine the blackberries, lemon zest, lemon juice and blackberry jam. Using a fork, smash the blackberries and mix well. Let sit for 5 minutes.
- Meanwhile, add the vanilla ice cream to a large bowl. Using the back of a spoon, mash the ice cream until smooth. Fold in the graham crackers, reserving 1 tablespoon, until well combined. Add all but 1 tablespoon of the blackberry mixture. Fold a few times to achieve a swirling pattern, making sure not to overmix.
- Add to a loaf pan, garnishing the top with the remaining crushed graham crackers and reserved blackberry mixture. Cover and freeze until firm, about 2 hours.
- Scoop and serve.
