Blackberry Sauce for Ice Cream


August 14, 2015


2/3 cup sugar*

2 tsp. cornstarch

1/8 tsp. salt

1-1/4 cup crushed blackberries*

1/3 cup blackberry jelly

*When using frozen berries, reduce sugar to 1/2 cup.

VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly


1Combine sugar, cornstarch, and salt in a saucepan and mix well.

2Add blackberries and jelly.

3Cook and stir until mixture boils, thickens, and becomes clear.

4Strain to remove seeds.


6Drizzle sauce over vanilla ice cream.

7Yield: 1 cup sauce.

8Keeps well in refrigerator for several weeks in covered container.

From, which has lots more blackberry recipes!
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