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
Instructions
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Prepare the blueberry mixture: In a medium saucepan, combine the blueberries and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, for 5-7 minutes until the blueberries break down and release their juices. Remove from heat and cool for a few minutes.
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Blend the blueberries: After the mixture cools slightly, purée the blueberries using an immersion blender or a regular blender. If you prefer texture, pulse a few times for chunkier bits. Let the purée cool completely.
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Make the ice cream base: In a large bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, milk, vanilla extract, and lemon juice. Stir in the cooled blueberry purée until well combined.
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Churn the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes or until thick and creamy.
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Freeze the ice cream: Transfer the churned ice cream into a lidded container and freeze for at least 4 hours, or overnight for a firmer texture.
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Serve and enjoy: Scoop and enjoy your refreshing homemade blueberry ice cream!
Notes
You can use frozen blueberries, but thaw them slightly before cooking to release the juices.
For a dairy-free version, substitute coconut cream and plant-based milk.
You can add mix-ins like chocolate chips, crushed nuts, or graham cracker pieces for added texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
