Blackberry Swirl Chamomile Ice Cream


A Note from Feedfeed

There is never a bad time for ice cream, especially when it has a swirl! SnixyKitchen made a sweet, chamomile cream base and swirled in a tart Driscoll's blackberry compote to create this beautiful dessert!

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  • Recipe Card
Prep time 5hrs
Cook time 1hr
Serves or Makes: 2 pints

Recipe Card

For the Blackberry Swirl


  • 1/3 cup sugar
  • 1 tablespoon corn starch
  • 12 ounces Driscoll's blackberries (about 2 cups)
  • 1 tablespoon fresh lemon juice

For the Chamomile Ice Cream


  • 3 cups plus 3 tablespoons whole milk, divided
  • 3 tablespoons corn starch
  • 2 1/2 ounces (5 tablespoons) cream cheese, cut into 1/2-inch cubes, room temperature
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup heavy cream
  • 3/4 cup sugar
  • 4 1/2 tablespoons honey
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 1/2 cup dried chamomile
  • 1 tablespoon vodka, optional


  • Step 1

    Place a metal loaf pan in the freezer and make sure your ice cream maker bowl is pre-frozen according to its instructions.

  • Step 2

    First, prepare the blackberry swirl. Whisk the sugar and cornstarch for the swirl in a small bowl to keep the corn starch from clumping. Cook the blackberries, sugar, cornstarc​h, and lemon juice in a small sauce ​pan over medium-low hea​​t stirring occasionall​​y until the blackberries have completely broken down and the sauce is thick and bubbl​y about 10-12 minutes.

  • Step 3

    Transfer to the bowl of a blender or food processor and let cool slightly before pureeing until smooth. Press the sauce through a fine mesh sieve to remove and discard seeds. Chill sauce until cold.

  • Step 4

    Meanwhile, prepare the chamomile ice cream. Whisk 3 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Set aside. Place the cream cheese in a small bowl and set aside.

  • Step 5

    In a medium saucepan, combine the remaining 3 cups of milk, cream, sugar, honey, and vanilla paste/extract and bring it to a boil over medium-high heat, stirring constantly to avoid scorching the bottom. Let it boil for 2-3 minutes then remove from heat. Stir in the chamomile and cover to steep for 20 minutes.

  • Step 6

    Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.

  • Step 7

    Strain the milk through a fine mesh sieve lined with a cheesecloth, pressing all the liquid through. Return the strained milk to the saucepan.

  • Step 8

    Give the cornstarch slurry one last whisk to make sure it's completely incorporated. Slowly whisk the cornstarch slurry into the hot milk saucepan and return it to medium-high heat.

  • Step 9

    Bring it back to boil and cook, stirring, until it lightly coats the back of a wooden spoon, about 1-2 minutes. Remove from heat.

  • Step 10

    Slowly pour about ⅓ cup of the hot milk into the cream cheese bowl and mix with a fork until mostly smooth. Pour this cream cheese mixture back into the saucepan and whisk until completely smooth. Mix in vodka, if using.

  • Step 11

    Pour the mixture into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. Alternatively, place it in a bowl in the refrigerator until chilled, 2-4 hours.

  • Step 12

    Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-20 minutes.

  • Step 13

    Spread ¼ of the ice cream mixture into a loaf pan. Dollop ¼ of the blackberry sauce in 5-7 places on top of the ice cream. Use the back of a spoon or a chopstick to gently swirl the blackberries into the ice cream. Repeat 3 times until you've used up all of the ice cream and blackberry sauce.

  • Step 14

    Cover the ice cream and freeze until firm, at least 4 hours, but preferably overnight.