Happy July 1st, Summer is official and I’m feeling like anything cold…like this homemade ice-cream dessert. My sister-in-law asked me to go blackberry picking with her, I declined because waking up at 5:45 am to make it to her house in time to be picking by 7:00 am just didn’t sound fun at the time. Call me a party pooper but I’m so not a morning person, anyway I was so pleasantly surprised when my sister-in-law gave me a quart size bag of her precious pickings. I felt guilty that she and her kids did the work but I was so happy she thought of me and gave some fresh home grown berries so I could make this fabulous ice-cream dessert.
I had been thinking about a dessert to make all month for the Chocolate Party and the secret ingredient for July is “ice-cream” my favorite. Now I had these great fresh blackberries and it seemed perfect to make ice-cream with them…but what about my chocolate party, where’s the chocolate? That’s where my Oreo cookie crust and homemade chocolate fudge come in. The chocolate sauce is really simple to make and so is the crust, but the ice-cream, well it’s the tedious part and soooo worth it really! I promise you that you will not regret your decision to make this yummy dessert even if you don’t make it all homemade it’s still going to be awesome. You may think fudge between a berry flavor? Trust me you’ll like it, especially if you put the macadamia nuts on top of the fudge layer. The crunch of the nuts, the flavors of the blackberries with vanilla bean, and oreo crust plus a sweet tart sauce….oh it makes a perfect ice-cream dessert.
If you are interested in joining the chocolate party then follow the simple rules below and get busy in your kitchen.
- The recipe must be a new one.
- The recipe must include the secret ingredient.
- Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
For more information on the chocolate party check out my friend and organizer of the party Roxana at Roxana’s Home Baking.
The homemade ice-creams in this recipe I adapted from White on Rice Couple who consistently turn out wonderful recipes and mouth watering photos that make you want to dive into your screen. The fudge recipe is a simple old recipe from Borden sweetened condensed milk, it’s so yummy too.
Fudge Ribboned Blackberry & Vanilla Bean Ice-Cream Dessert
24 Oreo cookies
1/4 cup melted butter
4 cups fresh or frozen whole blackberries
1 1/2 cup 2% milk or whole, divided
2 1/2 cup heavy cream, divided
1 1/2 cup granulated sugar, divided
4 eggs yolks, divided
1/2 tsp. vanilla extract
1 vanilla bean
1/2 T. fresh squeezed lemon juice
Hot Fudge Sauce:
1 cup semi-sweet chocolate chips
1 14 oz. can sweetened condensed milk
2 T. butter
2 T. water
1 tsp. vanilla
On top of Fudge Layer:
1/4-1/2 macadamia nuts chopped
1/2 cup granulated sugar
1 T. cornstarch
1 cup blackberry puree/juice
1 cup fresh blackberries
1 cup heavy cream
1/2 tsp. vanilla extract
1 T. granulated sugar
1 9 in. round spring form pan
Step 1: Put 24 Oreo cookies into a food processor turn on until crumbs form, then slowly pour in the melted butter until mixed well and crumbs are moistened.
Step 2: Pour the crumbs into the a 9 inch spring-form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan. Cover pan with plastic wrap and put in the refrigerator until ready to use.
Step 3: Prepare blackberries by putting into a medium size pan with 1/2 cup water and heat stirring often until the berries break down. When the berries are broken down then put a sieve over a medium size mixing bowl and put the berries through the sieve to get all the seeds out. The juice/puree should measure around 2 cups. Set the juice aside to cool .
Step 4: Pour 3/4 cup of heavy cream into a medium bowl with a sieve over the top. Whisk 2 eggs yolk with 3/4 cup of milk and 3/4 cup sugar and pour into a medium sauce pan. Heat the milk/egg/sugar mixture stirring constantly until it coats the back of a wooden spoon. Pour mixture through a sieve into the with the cream. Stir well and then add 1 cup blackberry puree and 1/2 T. lemon juice stirring until cool over an ice bath.
Step 5: When blackberry ice-cream mixture is cooled put into the refrigerator for at least 2 hours. Then pour into your ice-cream maker and follow the ice-cream maker’s directions.
Step 6: When ice-cream is done pour into the Oreo crust and smooth out. Put into the freezer for at least 5 hours until completely frozen.
Step 7: While the blackberry ice-cream is freezing make the fudge sauce for the middle by heating the chocolate chips, sweetened condensed milk, 2 T. butter, 2T. water in a medium sauce pan stirring until the mixture is combined well. Stir in 1 tsp. vanilla, transfer to another a container with a lid, let cool at room temp.then cover with lid.
Step 8: After the blackberry ice-cream is completely frozen and the fudge is cooled pour about half of the fudge onto of the blackberry ice-cream and smooth out with a spatula. Put the ice-cream back into the freezer.
Step 9: Make the vanilla bean ice cream by pouring 1 3/4 cup of heavy cream into a medium bowl with a sieve over the top. Whisk 2 eggs yolk with 3/4 cup of milk and 3/4 cup sugar, 1 vanilla bean split and pour into a medium sauce pan. Heat the milk/egg/sugar mixture stirring constantly until it coats the back of a wooden spoon. Pour mixture through a sieve into the with the cream stir well until cooled over an ice bath. When ice-cream mixture is cooled put into the refrigerator for at least 2 hours. Then pour into your ice-cream maker and follow the ice-cream maker’s directions.
Step 10: While the vanilla bean ice-cream is churning chop the nuts and sprinkle on top of the fudge layer. When the vanilla ice-cream is done spread on top of the nuts and fudge layer and put back into the freezer. Freeze overnight.
Step 11: The next day when ready to serve, whip 1 cup of cream with 1 T. sugar and 1/2 tsp. vanilla then pipe in circles on top of dessert. Put fresh blackberries on top put back in the freezer for a 10-15 minutes to let the whipped cream set.
Step 12: If you want some blackberry sauce to go with the dessert then cook the remainder 1 cup of juice/puree, 1/2 cup sugar, and 1 T. cornstarch in a small saucepan and cook on medium stirring constantly until sauce thickens slightly. Let cool and garnish the plates and dessert with sauce, save the remainder in the refrigerator and use for pancake syrup.