Homemade Blueberry Ice Cream Recipe – Creamy & Delicious

There’s nothing quite like a bowl of homemade blueberry ice cream on a hot summer day. This creamy, fruity delight is packed with the natural sweetness of blueberries, balanced perfectly with the rich creaminess of dairy. Unlike store-bought versions, making blueberry ice cream at home allows you to control the ingredients, ensuring a healthier and more flavorful treat. Whether you’re an ice cream enthusiast or trying your hand at homemade frozen desserts for the first time, this blueberry ice cream recipe will become a family favorite.

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Nutrition Facts (Per Serving)

• Calories: 210 kcal
• Carbohydrates: 25g
• Protein: 4g
• Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Fiber: 1g
• Sugar: 22g
• Calcium: 90mg
• Iron: 0.3mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 20 minutes
• Resting Time: 4 hours
• Total Time: 4 hours 35 minutes
• Cuisine: American, Dessert
• Course: Dessert
• Servings: 6

Equipment Needed

• Saucepan
• Mixing bowls
• Whisk
• Blender or food processor
• Ice cream maker
• Freezer-safe container

Ingredients

• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 tablespoon lemon juice (optional for enhanced flavor)

Instructions

Step 1: Prepare the Blueberry Mixture

1. In a saucepan over medium heat, combine the blueberries and 1/2 cup of sugar.
2. Cook, stirring occasionally, until the blueberries break down and form a syrupy consistency (about 10 minutes).
3. Remove from heat and blend until smooth. For a chunkier texture, mash with a fork instead.
4. Strain the mixture through a fine mesh sieve if you want a smoother consistency.
5. Let the blueberry mixture cool to room temperature.

Step 2: Prepare the Ice Cream Base

6. In a separate saucepan, heat the milk, remaining sugar, and salt over medium heat until warm but not boiling.
7. In a mixing bowl, whisk the egg yolks until pale and slightly thickened.
8. Gradually add a small amount of the warm milk to the egg yolks while whisking constantly (to temper the eggs and prevent scrambling).
9. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5 minutes).
10. Remove from heat and stir in the heavy cream and vanilla extract.

Step 3: Combine and Chill

11. Stir in the cooled blueberry mixture and mix well.
12. Cover and refrigerate for at least 2 hours, or until completely chilled.

Step 4: Churn the Ice Cream

13. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).

Step 5: Freeze and Serve

14. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 2–4 hours to firm up.
15. Scoop and serve your delicious homemade blueberry ice cream!

Tips for the Best Blueberry Ice Cream

• Use fresh, ripe blueberries for the best flavor. Frozen blueberries work as well but may need a bit more cooking time.
• Add a tablespoon of lemon juice to enhance the blueberry flavor.
• For a creamier texture, allow the ice cream to sit at room temperature for a few minutes before scooping.
• Try adding crushed cookies or white chocolate chips for extra texture.

Conclusion

This blueberry ice cream recipe is the perfect homemade treat, combining the natural sweetness of blueberries with a rich, creamy texture. It’s easy to make and requires simple ingredients, making it a great choice for any dessert lover. Whether you’re enjoying it in a cone, a bowl, or as part of a sundae, this homemade ice cream is sure to impress. Try it today and indulge in a delightful, refreshing dessert!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.