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Mixed Berry Ice Cream

Showcasing summer’s fresh berries, this ice cream can be made using our vanilla ice cream starter or a scratch ice cream recipe (see related recipe at left). Prepare the ice cream base but do not freeze it, then proceed as directed below.


  • 1 batch vanilla ice cream, unfrozen (see note above)
  • 1/2 pint raspberries
  • 1/2 pint blackberries
  • 1 pint blueberries
  • 1/2 cup sugar


Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.

In a bowl, gently stir together the raspberries, blackberries and blueberries. Transfer 1 cup of the berries to a small bowl; set aside.

Pass the remaining berries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 18 to 20 minutes. Remove from the heat and stir in the reserved whole berries. Let cool to room temperature, then refrigerate until cold.

In a large bowl, stir together the ice cream base and the berry mixture until well combined. Transfer the mixture to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.

Williams-Sonoma Kitchen.