Blackberry Earl Grey Ice Cream

A sophisticated berry ice cream with subtle citrus tea notes

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Some flavors are simple and comforting. Others feel a little more refined.

This Blackberry Earl Grey ice cream sits firmly in the second category.

Fresh blackberries bring deep berry flavor and a beautiful vibrant color, while Earl Grey tea adds a subtle aromatic note from bergamot, a citrus fruit traditionally used to flavor the tea. When infused into warm cream, the bergamot creates a delicate citrus lift that brightens the blackberry without overpowering it.

The result is an ice cream that tastes familiar but elevated. The blackberry remains the star, while the Earl Grey quietly enhances the flavor in the background.

It’s the kind of ice cream that feels just a bit more grown-up — complex, balanced, and incredibly scoopable.

Like many Smarter Scoops recipes, this one focuses on simplicity. A quick tea infusion, a smooth blackberry puree, and a balanced dairy base come together to create a creamy texture that churns beautifully and scoops straight from the freezer.

If you enjoy berry desserts with a touch of sophistication, this one is a keeper.

Yield

Approximately 1½ quart

Ingredients

Flavor

• 2 Earl Grey tea bags

• ~¾ cup strained blackberry puree

• optional: ½ tsp fresh lemon zest
  

Base

• 1 cup half & half

• 2 cups heavy cream

• ½ cup allulose blend (adjust to taste)

• 2 oz cream cheese, softened

• 2 Tbsp vodka

• 1 tsp vanilla extract

• pinch of salt

How the Ingredients Work Together:

Blackberry provides the deep fruit flavor and vibrant color in this ice cream. Because blackberry seeds can create a gritty texture, the berries are blended and strained to produce a smooth puree.

Earl Grey tea adds subtle citrus and floral notes from bergamot oil. When gently infused into warm cream, it enhances the blackberry without overpowering it.

Cream cheese contributes structure and helps prevent iciness, while the vodka slightly lowers the freezing point to keep the ice cream soft and scoopable.

Together these ingredients create a base that churns smoothly and freezes with a creamy texture.

Instructions

1. Infuse the Earl Grey

In a saucepan, gently warm the half & half and heavy cream to about 160°F (hot but not boiling).

Add the Earl Grey tea bags and steep for 5 minutes.

Remove the tea bags and allow the infused dairy to cool slightly.

2. Prepare the Blackberry Puree

Blend fresh or thawed blackberries until smooth.

Pour the mixture through a fine mesh sieve to remove the seeds, pressing with a spoon to extract as much puree as possible.

Measure about ¾ cup smooth blackberry puree.

3. Blend the Base

In a blender, combine:

• Earl Grey–infused dairy

• cream cheese

• allulose blend

• vanilla

• salt

• vodka

• blackberry puree

• optional lemon zest

Blend until completely smooth.

4. Chill the Base

Transfer the mixture to the refrigerator and chill for 2–4 hours, or until thoroughly cold.

5. Churn

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

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Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI

Ingredients We Use

❇️ Whole Earth Allulose Baking Blend: https://amzn.to/3MNL88Z

❇️ Tazo Organic Earl Grey Tea: https://amzn.to/3PdjMdF

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