Blueberry Ice Cream
This homemade blueberry ice cream recipe is a refreshing, creamy treat that’s perfect for summer or any time you’re craving something sweet. Made with fresh blueberries, heavy cream, milk, and a touch of vanilla, this ice cream captures the natural sweetness and tartness of the berries, creating a smooth, flavorful dessert. With easy-to-follow steps and customizable options, this blueberry ice cream will quickly become a favorite in your recipe collection.
Equipment
- Saucepan – 1 (for cooking the blueberries and making the base)
- Ice Cream Maker (optional) – 1 (for churning the ice cream; use a freezer-safe container for no-churn method)
- Whisk – 1 (for mixing the cream and milk)
- Measuring Cups and Spoons – 1 set (for accurate ingredient amounts)
- Container for Freezing – 1 (airtight container for storing ice cream)
- Potato Masher or Spoon – 1 (for mashing the cooked blueberries)
Ingredients
- 2 cups 300g Fresh Blueberries
- 1 cup 240ml Heavy Cream
- 1 cup 240ml Whole Milk
- 3/4 cup 150g Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tbsp 15ml Lemon Juice (optional, for added brightness)
- Pinch Salt to balance the sweetness
- 1 tbsp 8g Cornstarch (optional, for extra creaminess)
Instructions
Prepare the Blueberries:
- Wash the fresh blueberries thoroughly. Place them in a saucepan and cook over medium heat for 5-7 minutes, stirring occasionally. Mash the berries with a spoon or potato masher as they release their juice. Once the blueberries have broken down into a thick syrup, remove from heat and let it cool.
Make the Ice Cream Base:
- In a separate saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Once dissolved, remove from heat. Add the cooled blueberry mixture to the cream base and stir to combine. If you like a smooth texture, blend the mixture with an immersion blender or regular blender to break down any remaining blueberry pieces.
Chill the Mixture:
- Refrigerate the ice cream base for 2-4 hours, or overnight, to ensure it is completely chilled before churning.
Churn the Ice Cream:
- If using an ice cream maker, follow the manufacturer’s instructions to churn the mixture. This usually takes about 20-25 minutes. For a no-churn method, pour the mixture into a freezer-safe container and place it in the freezer, stirring every 30 minutes for 2-3 hours to break up any ice crystals.
Freeze and Set:
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until it firms up completely.
Serve:
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in cones, bowls, or with other desserts, and enjoy!
Notes
- Blueberry Variations: Feel free to experiment by adding a swirl of blueberry jam or mixing in crushed cookies or nuts for added texture.
- No Ice Cream Maker? No Problem! You can easily make this ice cream without an ice cream maker. Just follow the freezing and stirring instructions mentioned in the recipe.
- Dairy-Free Option: For a dairy-free version, substitute the heavy cream and milk with coconut milk and coconut cream. You can also use almond or oat milk if you prefer a lighter alternative.
- Sweetness Level: You can adjust the sugar according to your taste. If you prefer a sweeter ice cream, feel free to increase the sugar by a couple of tablespoons.
- Storage Tips: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. To maintain smoothness, allow it to sit at room temperature for a few minutes before serving.