If you’re yearning for a delightful summer treat that celebrates the deep flavor and vibrant color of blueberries, this Blueberry Ice Cream Recipe will quickly become a cherished favorite. Lusciously creamy and bursting with the subtle tartness of fresh berries, every bite is an invitation to slow down and savor the season. Whether you’re serving it in waffle cones on a sunny afternoon or dishing up scoops at the end of a family dinner, this homemade Blueberry Ice Cream Recipe will dazzle both the eyes and the taste buds with its bold color, irresistible flavor, and dreamy texture.
Ingredients You’ll Need
Making this Blueberry Ice Cream Recipe couldn’t be simpler, and each ingredient brings something special to the final result. From the berries’ juicy tang to the creamy richness of dairy, every component works in harmony for a showstopping dessert.
- Fresh or frozen blueberries (2 cups): Bursting with flavor and antioxidants, blueberries are the star that add bold color and a sweet-tart kick.
- Granulated sugar (¾ cup, divided): Sweetens the mixture just right, balancing the fruit’s tang and helping create a smooth texture.
- Lemon juice (1 tablespoon): Adds brightness and a zesty note that lifts the blueberry flavor to new heights.
- Heavy cream (2 cups): Brings that rich, sumptuous creaminess we all crave in homemade ice cream.
- Whole milk (1 cup): Offers lightness without compromising on texture or flavor.
- Vanilla extract (1 teaspoon): Enhances and rounds out the berry flavors with classic depth.
- Pinch of salt: Just a touch brings out the sweetness and complexity in every spoonful.
How to Make Blueberry Ice Cream Recipe
Step 1: Simmer the Blueberries
Start by combining your blueberries, ¼ cup of the sugar, and fresh lemon juice in a small saucepan over medium heat. Cook everything down for about 8 to 10 minutes, stirring now and then, until the berries burst open and the mixture thickens a bit. This step lets the flavors mingle and intensify while releasing those gorgeous natural colors.
Step 2: Prepare the Puree
Once your berry mixture has cooled slightly, blend it until silky smooth. For a classic, velvety Blueberry Ice Cream Recipe, pour the blended berries through a fine mesh sieve to strain out seeds and skins. Let the puree chill in the refrigerator until it’s nice and cold, which helps the final churned ice cream set up perfectly.
Step 3: Mix the Cream Base
In a large bowl, whisk together the remaining ½ cup sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt. Continue mixing until the sugar dissolves completely, giving your ice cream base the perfect consistency and a balanced sweet flavor.
Step 4: Combine and Chill
Pour your chilled blueberry puree into the cream base, and stir well to create a gorgeous lavender mixture. This is the moment the magic of the Blueberry Ice Cream Recipe truly comes to life, with the berry flavor weaving into every creamy swirl.
Step 5: Churn the Ice Cream
Transfer the mixture to your ice cream maker and churn according to your machine’s instructions—typically about 20 to 25 minutes. You’ll see the ice cream transform from a liquid into a lush, scoopable treat. If you like extra texture, toss in a handful of whole blueberries or white chocolate chips during the last couple of minutes of churning.
Step 6: Freeze and Enjoy
Once churned, move your ice cream to a freezer-safe container. Freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for 5 minutes to soften just enough for beautiful, easy scooping.
How to Serve Blueberry Ice Cream Recipe
Garnishes
The simplest way to elevate your Blueberry Ice Cream Recipe is with thoughtful garnishes. Fresh blueberries, a sprig of mint, or a sprinkle of grated white chocolate add elegance as well as extra flavor. Try a drizzle of blueberry or raspberry sauce for an eye-catching finish.
Side Dishes
A scoop of this ice cream is phenomenal alongside lemon pound cake, shortbread cookies, or a warm berry cobbler. For something even lighter, pair it with a fresh fruit salad—the flavors really sing together and brighten any dessert spread.
Creative Ways to Present
If you want to wow your guests, serve the Blueberry Ice Cream Recipe sandwiched between sugar cookies, layered into a parfait glass with granola and berries, or nestled into a crispy waffle bowl. Tiny mason jars make for charming single servings at a picnic or backyard barbecue.
Make Ahead and Storage
Storing Leftovers
Any extra Blueberry Ice Cream Recipe can be kept in a freezer-safe container with a tight lid. Place a piece of parchment right on the surface of the ice cream before sealing to help prevent ice crystals from forming and keep it ultra-smooth.
Freezing
This homemade ice cream stays at its best for about 2 weeks in the freezer, though it’s undeniably tempting to finish it off sooner. Store it in the coldest part of your freezer and keep the container closed whenever you’re not scooping to maintain peak flavor and texture.
Reheating
Since ice cream loves to set up firmly, let your Blueberry Ice Cream Recipe sit on the counter for 5 to 10 minutes before serving. It will soften just enough for easy scooping—and become extra creamy on the tongue. There’s no actual need to reheat, just a gentle rest at room temp does the trick!
FAQs
Can I make this Blueberry Ice Cream Recipe without an ice cream maker?
Absolutely! Simply follow the recipe steps up to the cream base, then pour the mixture into a shallow dish and freeze, stirring vigorously with a fork every 30 minutes until firm. The texture won’t be quite as silky, but it’s still deliciously satisfying.
Can I use other berries in place of blueberries?
Yes! This Blueberry Ice Cream Recipe is versatile—you can swap in raspberries, blackberries, or even a combination. Just keep the proportions the same for best results.
Is it necessary to strain the blueberry puree?
Straining is optional but highly recommended for that classic, smooth ice cream feel. If you adore a bit of fruit texture, feel free to skip the strainer and enjoy a more rustic scoop.
How can I make this recipe dairy-free?
Simply use a full-fat coconut milk for the heavy cream and a plant-based milk for the whole milk. Most sugars and vanilla extracts are naturally vegan, so your Blueberry Ice Cream Recipe can easily be made dairy-free.
Can I double this recipe for a larger crowd?
Definitely! Just be sure your ice cream maker can handle the increased volume. Otherwise, churn in batches—the Blueberry Ice Cream Recipe is perfect for family reunions or parties when everyone wants seconds.
Final Thoughts
There’s something irresistibly special about homemade ice cream, and this Blueberry Ice Cream Recipe captures all the joy of summer in each creamy, fruit-packed bite. If you’ve never tried making ice cream at home before, this is the perfect place to start—simple ingredients, easy steps, and showstopping results. Gather your loved ones, grab your scoop, and dive in!
Print
Blueberry Ice Cream Recipe
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, fruity goodness of homemade Blueberry Ice Cream. This recipe combines the sweetness of blueberries with a rich, velvety ice cream base for a delightful frozen treat.
Ingredients
Main Blueberry Puree:
- 2 cups fresh or frozen blueberries
- ¾ cup granulated sugar (divided)
- 1 tablespoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Blueberry Puree: In a saucepan, cook blueberries, ¼ cup sugar, and lemon juice until thickened. Blend, strain, and chill.
- Mix Ice Cream Base: Whisk remaining sugar, cream, milk, vanilla, and salt until sugar dissolves. Stir in blueberry puree.
- Churn Ice Cream: Pour mixture into ice cream maker, churn for 20-25 minutes. Freeze until firm.
- Enjoy: Let ice cream sit briefly before serving.
Notes
- Enhance with whole blueberries or white chocolate chips for added texture.
- Try with blackberries or raspberries for a variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 19g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
