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Homemade Blueberry Ice Cream

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Homemade Blueberry Ice Cream is a rich, creamy frozen dessert packed with concentrated blueberry flavor and a beautiful natural purple color. A touch of fresh lemon brightens the berries and balances the smooth cream base.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Place the blueberries, 1/4 cup of the granulated sugar, and fresh lemon juice in a medium saucepan.
  2. Cook over medium heat for 8–10 minutes, stirring occasionally and gently mashing some of the blueberries as they soften and release their juices.
  3. When the berries have broken down and the mixture is slightly syrupy, remove the saucepan from the heat and let the blueberry mixture cool.
  4. For smooth ice cream, puree the cooled blueberry mixture in a blender or food processor. For more texture, mash the berries and leave the mixture slightly chunky.
  5. In a large bowl, whisk together the heavy whipping cream, whole milk, remaining 1/2 cup granulated sugar, vanilla extract, and salt until the sugar has dissolved.
  6. Stir the cooled blueberry mixture into the cream base until evenly combined.
  7. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight, until thoroughly chilled.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
  9. When the ice cream reaches a thick, soft-serve consistency, transfer it to a shallow freezer-safe container.
  10. Cover and freeze for 3–4 hours, or until firm enough to scoop.
  11. Let the ice cream stand at room temperature for 5–10 minutes before serving if it is very firm.

Notes

  • Fresh or frozen blueberries can be used. Frozen berries may require slightly more cooking time to reduce their additional liquid.
  • For Lemon Blueberry Ice Cream, add finely grated fresh lemon zest to the cooked blueberry mixture.
  • For Blueberry Cheesecake Ice Cream, blend softened cream cheese into the cream base and add crushed graham crackers near the end of churning.
  • White chocolate chips or finely chopped white chocolate can be folded in during the final few minutes of churning.
  • For mixed berry ice cream, replace some of the blueberries with raspberries, blackberries, or strawberries.
  • Reserve some of the cooked blueberry sauce and layer it through the churned ice cream for a blueberry swirl.
  • Without an ice cream maker, freeze the chilled mixture in a shallow container and stir or whisk thoroughly every 30–45 minutes during the first few hours.
  • Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
  • Press parchment paper or plastic wrap directly against the surface before sealing to help limit ice crystals.
  • Avoid repeatedly thawing and refreezing the ice cream because this can produce a noticeably icier texture.

Nutrition

Find it online: https://thefamilycooking.com/homemade-blueberry-ice-cream/