Blueberry Ice Cream – Creamy, Fruity, and Irresistible
Nothing says summer like the sweet, fruity delight of homemade blueberry ice cream. Bursting with the natural sweetness and tang of fresh blueberries, this dessert is creamy, refreshing, and irresistibly flavorful. Unlike store-bought versions, homemade blueberry ice cream allows you to control the ingredients, resulting in a purer, more vibrant taste that captures the essence of ripe blueberries in every scoop.
Blueberry ice cream is more than just a treat—it’s an experience. The creamy texture contrasts beautifully with the slight tartness of the berries, creating a perfect balance of flavors that both adults and children love. It’s versatile enough to enjoy on a sunny afternoon, serve at dinner parties, or incorporate into other desserts like sundaes, milkshakes, or parfaits.
Ingredients Needed
Here’s a list of ingredients with approximate calorie counts per serving (makes about 6 servings):
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Fresh blueberries | 2 cups (300 g) | 170 |
| Granulated sugar | ¾ cup (150 g) | 580 |
| Heavy cream | 2 cups (480 ml) | 1,600 |
| Whole milk | 1 cup (240 ml) | 150 |
| Lemon juice | 1 tbsp | 4 |
| Vanilla extract | 1 tsp | 12 |
| Salt | ¼ tsp | 0 |
Step-by-Step Cooking Instructions
- Prepare the blueberry puree: In a small saucepan, combine blueberries, ½ cup sugar, and lemon juice. Cook over medium heat for 5–7 minutes until berries soften and release their juice. Remove from heat and blend to a smooth puree. Set aside to cool.
- Whip the cream and milk mixture: In a separate bowl, whisk together heavy cream, milk, remaining sugar, vanilla extract, and salt until sugar dissolves.
- Combine mixtures: Stir the cooled blueberry puree into the cream and milk mixture until fully incorporated.
- Chill the mixture: Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze until firm: Transfer the churned ice cream into a lidded container and freeze for 4–6 hours or until firm.
- Serve and enjoy: Scoop into bowls or cones, and enjoy the creamy, fruity delight of homemade blueberry ice cream.
Tips for Customizing the Recipe
- Add mix-ins: Fold in chocolate chips, crushed cookies, or chopped nuts during the last few minutes of churning.
- Make it lighter: Substitute half-and-half for heavy cream for a lower-fat version.
- Boost berry flavor: Add extra blueberries or a splash of blueberry syrup for a stronger fruity taste.
- Dairy-free option: Use coconut milk or almond milk with a little coconut cream to create a vegan version.
- Add swirl: Gently fold in blueberry jam or compote for a layered flavor effect.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 38 g |
Serving Suggestions
- Serve in a classic ice cream cone for a fun treat.
- Top with fresh blueberries, whipped cream, or chocolate drizzle for a gourmet twist.
- Pair with warm desserts like blueberry pie, fruit cobbler, or chocolate cake.
- Make blueberry milkshakes by blending with milk for a refreshing beverage.
- Use as a layer in parfaits with granola and fresh fruit for breakfast or dessert.
Blueberry Ice Cream – Creamy, Fruity, and Irresistible
6
servings15
minutes7
minutes420
kcalIngredients
2 cups fresh blueberries (300 g)
¾ cup granulated sugar (150 g)
2 cups heavy cream (480 ml)
1 cup whole milk (240 ml)
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
Directions
- Prepare blueberry puree: In a small saucepan, combine blueberries, ½ cup sugar, and lemon juice. Cook over medium heat for 5–7 minutes until softened. Blend to a smooth puree and cool.
- Mix cream and milk: In a large bowl, whisk together heavy cream, milk, remaining sugar, vanilla extract, and salt until sugar dissolves.
- Combine mixtures: Stir the cooled blueberry puree into the cream and milk mixture.
- Chill mixture: Refrigerate for at least 2 hours until fully chilled.
- Churn ice cream: Pour mixture into an ice cream maker and churn according to manufacturer instructions until soft-serve consistency is reached.
- Freeze until firm: Transfer to a lidded container and freeze 4–6 hours.
- Serve: Scoop into bowls or cones and enjoy!
Recipe Video
Notes
- Use fresh, ripe blueberries for the best flavor; frozen blueberries work too—just thaw slightly before cooking.
Chilling the mixture thoroughly before churning helps achieve a smoother, creamier texture.
FAQs
1: Can I make Blueberry Ice Cream without an ice cream maker?
Yes! You can use the no-churn method by whipping heavy cream and folding it into the blueberry mixture, then freezing in a container and stirring every 30–60 minutes until firm.
2: Can I use frozen blueberries instead of fresh?
Absolutely. Frozen blueberries work well—just thaw them slightly before making the puree, and adjust the sugar to taste as frozen berries can be more tart.
3: How long can I store homemade blueberry ice cream?
Stored in an airtight container, homemade blueberry ice cream lasts about 2 weeks in the freezer for best texture and flavor.
4: Can I make this ice cream dairy-free?
Yes! Substitute coconut milk, almond milk, or cashew cream for the heavy cream and milk to create a delicious vegan version.
5: How do I prevent ice crystals from forming?
Make sure to chill the mixture thoroughly before churning, and store in a tightly sealed container. Adding a little corn syrup or sugar helps maintain a smooth texture.
Conclusion
Blueberry Ice Cream is a versatile, creamy, and naturally fruity dessert that elevates any occasion. Its perfect balance of sweetness, creaminess, and fresh blueberry flavor makes it a crowd-pleaser, whether served at family gatherings, summer parties, or enjoyed as a simple indulgence at home. With straightforward steps and customizable options, this recipe offers the joy of homemade ice cream with the vibrant taste of blueberries in every scoop.
