Blueberry Ice Cream

Why You’ll Love This Recipe

There’s something incredibly satisfying about making your own ice cream at home, and this Blueberry Ice Cream is no exception! The rich, creamy base comes from heavy cream and whole milk, while the blueberries add a burst of natural sweetness and a lovely purple hue. The hint of lemon juice balances out the sweetness and enhances the flavor of the blueberries, making each spoonful irresistibly refreshing. Whether you’re serving it at a summer party or enjoying it on a quiet afternoon, this ice cream is sure to become a favorite.

Ingredients

• 2 cups fresh or frozen blueberries
• 3/4 cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the blueberry mixture: In a medium saucepan, combine the blueberries and 1/4 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices, about 5-7 minutes. Once the berries are soft and the mixture is syrupy, remove from heat and let it cool for a few minutes.
2. Blend the blueberries: Once the blueberry mixture has cooled slightly, use an immersion blender or regular blender to purée the blueberries until smooth. If you prefer a chunkier texture, you can pulse the mixture a few times for a bit more texture. Set the purée aside to cool completely.
3. Make the ice cream base: In a large bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and lemon juice. Add the cooled blueberry purée and mix until everything is well combined.
4. Churn the ice cream: Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, or until it reaches a thick, soft-serve consistency.
5. Freeze the ice cream: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm. If you prefer a firmer texture, you can leave it in the freezer overnight.
6. Serve and enjoy: Scoop out the creamy blueberry ice cream and enjoy the refreshing, fruity treat!

Servings and Timing

This recipe yields about 6 servings.

• Prep time: 15 minutes
• Cook time: 10 minutes
• Churning time: 20-25 minutes
• Freezing time: 4 hours minimum
• Total time: 5 hours 30 minutes (including freezing)

Storage/Reheating

Store any leftover ice cream in an airtight container in the freezer. It will stay fresh for up to 1-2 weeks. When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping.

FAQs

Can I use frozen blueberries?

Yes, you can definitely use frozen blueberries for this recipe. Just be sure to thaw them slightly before cooking to help release the juices.

Can I make this ice cream without an ice cream maker?

Yes! If you don’t have an ice cream maker, simply pour the mixture into a shallow, freezer-safe dish and freeze. Every 30-45 minutes, take a fork and scrape the mixture to break up any ice crystals until it reaches a creamy consistency (this usually takes about 3-4 hours).

How can I make this ice cream dairy-free?

To make this ice cream dairy-free, you can substitute the heavy cream and whole milk with coconut cream and a plant-based milk, like almond or oat milk. The texture and flavor will vary slightly, but it will still be delicious!

Can I add mix-ins like chocolate chips or nuts?

Yes, you can add mix-ins to your blueberry ice cream! Once the ice cream is almost fully churned, gently fold in chocolate chips, crushed nuts, or even pieces of graham crackers to create a fun texture.

How can I make this ice cream sweeter?

If you prefer a sweeter ice cream, you can add more sugar to the base. Start with an additional 1/4 cup and adjust to taste. You can also try adding a tablespoon of honey or maple syrup for a different kind of sweetness.

Can I use frozen lemon juice instead of fresh?

While fresh lemon juice is ideal for the best flavor, you can use frozen lemon juice if fresh isn’t available. Just make sure to thaw it before adding it to the mixture.

What other fruits can I use in this recipe?

You can easily swap blueberries for other fruits like strawberries, raspberries, or peaches. Just make sure to adjust the amount of sugar depending on the sweetness of the fruit.

How do I prevent ice crystals from forming in the ice cream?

To minimize ice crystals, be sure to churn the ice cream until it reaches a thick, soft-serve consistency. If you don’t have an ice cream maker, stirring the mixture every 30 minutes while it’s freezing will help break up the ice crystals and keep the texture smooth.

Can I use almond milk or another plant-based milk?

Yes, you can substitute the whole milk with almond milk or another plant-based milk. Keep in mind that using a non-dairy milk might alter the texture slightly, but it will still taste great!

Can I make a no-churn version of this ice cream?

Yes, you can make a no-churn version by whipping the heavy cream until stiff peaks form and then folding in the blueberry purée and sweetened condensed milk. Freeze for 4-6 hours, and you’ll have a deliciously creamy no-churn blueberry ice cream!

Conclusion

Blueberry Ice Cream is the perfect homemade dessert for any occasion, whether you’re celebrating summer or simply treating yourself to something sweet. The creamy texture, refreshing blueberry flavor, and hint of lemon juice make each scoop an indulgence you’ll want to savor. Easy to make and incredibly delicious, this is one ice cream recipe you’ll return to again and again!

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