Blackberry Lime Gelato

blackberry lime gelato in a martini glass

J has been asking me for weeks to make raspberry gelato. And I have been searching for weeks for frozen raspberries. I think there is a frozen raspberry shortage… they are nowhere to be found. 

I figured, why don’t I just get a bag of mixed berries and pick out the raspberries! I could probably get enough for ice cream right? WRONG! 

Did you know they have about 5 raspberries in a bag of mixed berries? Mission failed… therefore plan B!

Instead of making raspberry gelato, I made this blackberry lime gelato instead! J was not impressed… but he ended up eating multiple bowls of it anyways. 

And honestly… I MUCH prefer it to raspberry! Don’t tell though…

blackberry lime gelato in a martini glass

This gelato was sweet, tangy, and the lime really brightens the flavour making it SO addicting!

Blackberry Lime Gelato

Print Recipe
Serves: 8 Cooking Time: 10


  • 1 cup blackberry purée*
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 tablespoon cornstarch
  • zest of 2 limes
  • juice of 2 limes



To make the ice cream base, combine the blackberry purée, cream, milk, and sugar together in a small pot over medium heat. Bring to a gentle simmer.


Whisk together the egg yolks and cornstarch together in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly.


Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil. Remove from heat, and strain into another bowl. Add the lime zest and juice.


Set over an ice bath to cool. Mixture should be cold to touch before churning.


Once the base is cold (this may take a few hours or you can place in fridge overnight), churn according to your ice cream makers instructions.


Place in a container and freeze for 2-4 hours until the desired consistency is reached.


If you can't find blackberry purée, you can do what I did and take a 600g bag of mixed berries, and pick out all the strawberries so you are left with blackberries, blueberries, and raspberries! Simply thaw (overnight in the fridge, or in a pot), and then sieve through a fine mesh strainer to remove the seeds. Use a spatula to smush the berries and get as much purée as possible out! You should get about 1 cup.

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