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      Recipes — blackberries

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      Blackberry Ice Cream

      Blackberry Ice Cream


      It's getting really hot! And I’m craving ice cream! I just remembered that I still have a ton of frozen blackberries from my bumper crop last summer.  This is a no churn recipe. Pull out your food processor and you'll be ready to go! It's rich and creamy, but at the same time light and fruity. When it comes to ice cream, I've always prefer the fruity flavors over the many chocolate versions. The perfect summer treat!


      • 2 cups heavy cream
      • 3/4 cups sugar
      • 1 cup milk
      • 2 tsp VanillaPura Tongan rum extract
      • 2 6 oz packages blackberries (that have been frozen solid) 


      1. Mix the heavy cream and sugar in a saucepan and heat until the sugar dissolves. Take off the heat and add the milk and vanilla.
      2. Cool the mixture and then pour it into a gallon sized zip lock bag. You can set the bag in a bowl to make this easier. Close the bag securely and lay it flat on a baking sheet. Put it in the freezer and freeze solid. I left mine overnight.
      3. Cut open the bag and break up the mixture into pieces. I used a knife to cut off chunks. Put them in a food processor and process until smooth. This will take a couple of minutes. Scrape down the machine and redistribute the chunks a few times to help your machine out.
      4. When the machine runs freely and the ice cream is smooth, add in the frozen berries. The machine will take a while, but it will eventually get all the berries pureed into the ice cream. Redistribute the berries a few times during the process.
      5. Scrape the ice cream into a loaf pan and smooth it out. Cover with foil and place back in the freezer until firm enough to scoop.


       Thanks to the view from the great island for sharing:) 



      Fresh Blackberry Pie

      Fresh Blackberry Pie

      Who doesn’t love blackberry pie? Well, it’s blackberry season and I’ve got blackberries everywhere!  At the beginning of the season I always start with a blackberry pie. Sometimes I throw in some fresh raspberries too.


       To be honest there is nothing really special about this recipe, ONLY that I’ve added a splash of VanillaPura’s Tongan Rum vanilla extract, enhancing the berry flavor with fruity undertones and vanilla.  Try it with your favorite fruity pie recipes, you’ll taste the difference!


       Remaining Ingredients:

      • cups about 30 ounces fresh or frozen blackberries
      • ½ cup granulated sugar
      • tablespoons cornstarch use ¼ cup if using frozen blackberries
      • 1/2 teaspoon lemon zest
      • 1teaspoon VanillaPura Tongan rum vanilla extract


      1. Preheat oven to 350 degrees if using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. If using frozen blackberries, thaw the berries and drain them of any excess liquid.


      1. Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest, vanilla and stir until well combined. Transfer to the pie dish with your favorite crust. Cook for 30 minutes at 400 degrees.


      Honey Vanilla Fruit Salad

      Honey Vanilla Fruit Salad

      Valentine’s Day is over and I’m feeling overloaded with all those chocolatey sweet sugary confections. I’m ready for some fresh light and of course, a little sweet, alternatives:). 

      It’s always around mid to late February when my spring fever kicks in and I start craving fresh fruit and sunshine! Here in Northern Utah,we are still digging ourselves out of several feet of snow. No more gray cloudy skies! Bring on those beautiful Utah blue skies! I’m dreaming of a yummy fresh fruit salad, while sitting outside soaking up some sunshine vitamin D! Who’s with me? For all you spring dreamers, here’s a recipe to fill your fresh fruit cravings. I’ll just have to wait a little longer for those easy going Sunday back porch mornings. Here’s to hoping for spring!

       Really, just use your favorite fresh fruits. It can change throughout the year, depending on what fresh fruits are readily available.  This recipe is just a starting point. Be creative and change it up!


      -1 peeled cored and chopped pineapple

      -16 oz of strawberries stemmed and quartered 

      -12 oz blueberries 

      - 4 kiwis peeled and sliced

      - 2 oranges (save juices about 3 Tbsp)

      -1/4 cup honey

      - 2 tsp VanillaPura Mexican rum vanilla extract



      1. Combine the cut fruit into a large bowl.

      2. When segmenting the oranges, hold over a medium bowl to catch any juice. When all the segments are removed, squeeze what is left of the orange over the bowl. 

      3. Whisk in the honey, vanilla, with the orange juice. Pour over and mix through the cut fruit.

      Easy Peasy!

       Recipe provided by the Wholesome Dish.




       I love cheese and blackberries! And of course, you know I love good pure vanilla!;). When I saw this recipe from The Gourmet Kitchen by Jennifer Farley, I knew I had to try it!  From late July in to late September we have blackberries coming out of our ears. I can’t take credit for them though. When we moved into our home, we found blackberries waiting for us.  The sweetest empty nesters before us planted them. The blackberries just do there thing every year. My niece’s littles come over and gorge themselves straight from the vines.  I make every kind of dessert you can think of with blackberries.  Jam is rolling and boiling in the pot. Smoothies and shakes are blended until we just can’t eat anymore!  But now, its late December and I’m wishing I could just walk out back into the sunshine and pick a few berries for our New Year’s party appetizer.  I guess I’ll be going to Costco to get my fresh blackberries. They won’t be nearly as good. Although, anything fresh right now is welcomed.

      I can’t wait to try this ooey gooey brie, topped with the sweet homemade blackberry compote and crunchy candied pecans. My mouth is watering just thinking about it! Happy New Year!


      • 1 cup pecan halves
      • ½ tablespoon unsalted butter, melted and cooled
      • 1 ½ tablespoons natural cane sugar (or light brown sugar)
      • 2 teaspoons pure maple syrup
      • ¼ teaspoon ground cinnamon
      • ¾ teaspoon kosher salt
      • ¼ teaspoon cayenne pepper
      • 2 cups blackberries, plus more for garnish
      • 1 tablespoon lemon juice, freshly squeezed
      • 1 tablespoon honey
      • 1 teaspoon Tahitian Vanillapura extract
      • 2 8-ounces wheels of Brie, room temperature
      • handful of pomegranate seeds as garnish (optional)
      • a few fresh thyme leaves as garnish (optional)
      • crackers for serving


      1. To make the spicy candied pecans:
      2. Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper. Place pecans on the sheet and toast for 10 minutes or until fragrant.
      3. While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
      4. Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.
      5. In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
      6. Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
      7. Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
      8. Top each baked Brie with blackberry compote and spicy candied pecans.
      9. If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves. Serve immediately.