Description
This Blueberry Ice Cream is a creamy, dreamy frozen treat filled with the sweet and tangy flavors of fresh blueberries. With a rich, velvety texture and vibrant color, it’s the perfect way to cool down during the warmer months. Whether you’re serving it for dessert or enjoying it on its own, this homemade ice cream will surely be a favorite!
Ingredients
Scale
For the Blueberry Ice Cream Base:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar (adjust to sweetness preference)
- 1 tablespoon lemon juice (optional, enhances flavor)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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Prepare the Blueberries:
- In a medium saucepan, combine the blueberries and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5-7 minutes.
- Remove from heat and use a spoon to mash the berries slightly to release more juice. For a smoother texture, you can puree the mixture in a blender or use an immersion blender.
- Stir in the lemon juice (optional), then set the blueberry mixture aside to cool.
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Make the Ice Cream Base:
- In a large mixing bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and a pinch of salt. Mix until the sugar is dissolved.
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Combine the Blueberry Mixture and Ice Cream Base:
- Once the blueberry mixture has cooled to room temperature, fold it into the ice cream base, stirring until well combined.
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Chill:
- For the best results, refrigerate the mixture for at least 2 hours (or overnight) to chill before churning. This step helps the ice cream freeze more efficiently and results in a creamier texture.
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Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. The ice cream will thicken and have a soft-serve consistency when done.
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Freeze the Ice Cream:
- Transfer the churned ice cream to a lidded container and freeze for 4-6 hours, or until fully set and firm.
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Serve:
- Scoop and serve the blueberry ice cream with your favorite toppings or enjoy it as is. It’s perfect on a hot summer day!
Notes
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish, freeze it, and stir it every 30 minutes until it’s frozen and creamy (this can take about 3-4 hours).
- For extra sweetness, you can swirl in some honey or sweetened condensed milk into the mixture.
- If you prefer a more intense blueberry flavor, increase the amount of blueberries used in the recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (1/4 cup)
- Calories: 200
- Sugar: 18g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg