This easy homemade blueberry ice cream is a sweet treat with fresh berries and creamy goodness. You’ll love how simple it is to whip up a batch!
Making this ice cream is so much fun! I like to enjoy it on hot days or as a special dessert. Who can resist that rich blueberry flavor? 🍦💙
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are best for this recipe as they pack a lot of flavor. If you don’t have fresh ones, you can use frozen blueberries. Just make sure to thaw and drain any excess liquid first.
Sugar: Granulated sugar is what gives the ice cream its sweetness. If you’re looking for a healthier option, you can substitute with honey or agave syrup—keep the quantities the same, but note that the taste will vary slightly.
Cream and Milk: Heavy cream gives the ice cream its rich texture. If you want a lighter version, you can substitute half-and-half or whole milk. Just remember, it might not be as creamy!
Lemon Juice: This brightens the flavor. If you don’t have lemon juice, a splash of orange juice can give a nice twist.
How Do You Get the Perfect Blueberry Flavor?
The key to great blueberry ice cream lies in the cooking process of the blueberries. Gently cooking them helps release their juices, creating a thicker mixture packed with flavor.
- Combine blueberries, sugar, and lemon juice in a saucepan. Stir occasionally for 8-10 minutes.
- This step helps the blueberries break down and intensifies their flavor!
Don’t forget to puree the mixture to your desired consistency. If you want a bit of texture, reserve some blueberries to fold back in. It gives a fun contrast to the creamy ice cream!
Easy Homemade Blueberry Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups fresh blueberries (plus extra for garnish)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This tasty blueberry ice cream takes about 15 minutes of active prep time and then at least 4 hours to fully chill in the freezer. If you include making the blueberry mixture, cooking, blending, and churning, the total time will be roughly 4 hours and 15 minutes (with the majority of that being freezing time).
Step-by-Step Instructions:
1. Cook the Blueberries:
In a medium saucepan over medium heat, combine the blueberries, 1/4 cup of the granulated sugar, and lemon juice. Stir them occasionally as they cook for about 8-10 minutes. You’ll know they are ready when they have softened and the mixture thickens slightly.
2. Purée the Blueberries:
Once cooked, remove the saucepan from the heat and let the blueberry mixture cool slightly. Then, using a blender or immersion blender, purée the mixture until it’s smooth. If you like a little texture, feel free to reserve some blueberry pieces, blend the rest, and stir them back into the purée.
3. Combine the Cream Mixture:
In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt. Keep whisking until the sugar fully dissolves into the mixture for a nice creamy base.
4. Mix It All Together:
Pour the cooled blueberry purée into the cream mixture and stir gently to combine everything well. You want all those delicious blueberry flavors to mix in!
5. Churn the Ice Cream:
Pour the blueberry mixture into your ice cream maker and churn it according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
6. Freeze to Firm Up:
Transfer the churned ice cream to an airtight container and place it in the freezer for at least 4 hours or until it’s firm enough to scoop.
7. Scoop and Enjoy:
Once your ice cream has set, scoop it into waffle bowls or cones, garnish with extra fresh blueberries, and enjoy your homemade blueberry ice cream!
This recipe is perfect for summer days or any time you’re craving a fruity, creamy treat. Enjoy! 🍦💙
FAQ for Easy Homemade Blueberry Ice Cream
Can I Use Frozen Blueberries Instead?
Absolutely! Frozen blueberries work just fine. Just be sure to thaw them first and drain any excess liquid before cooking them. This way, you’ll keep the texture and flavor just right!
How Long Does This Ice Cream Last in the Freezer?
Your homemade blueberry ice cream will stay fresh in the freezer for about 2-4 weeks when stored in an airtight container. Just make sure to let it sit at room temperature for a few minutes before scooping, as it may harden a bit.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Every 30-60 minutes, stir it vigorously with a fork for the first 3-4 hours to break up any ice crystals until it’s fully frozen and creamy. It’s a bit more work, but totally doable!
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute half-and-half or whole milk for heavy cream. Just keep in mind that the final product may be less creamy and more icy in texture!
