This creamy blueberry ice cream is not only a treat but also super easy to make! Packed with fresh blueberries, it’s the perfect cool dessert for hot days.
Making this ice cream is a fun way to use up those berries that might be sitting in your fridge. I love to top mine with extra blueberries—because why not? 🍦💙
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are the star here, but you can use frozen ones too! Just make sure they’re unsweetened to keep the flavor spot on. If you’re in a pinch, other berries like raspberries or strawberries can work, though the flavor will change slightly.
Sugar: Granulated sugar helps sweeten and thicken the ice cream. If you’re looking for a healthier option, you can try honey or agave syrup—just remember it might affect the texture a bit since they are liquids.
Heavy Cream: This gives the ice cream its creamy texture. If you want a lighter version, consider half-and-half, but it may not be as rich. For a dairy-free option, coconut cream or plant-based cream alternatives work well too.
Milk: Whole milk adds creaminess, but you can use almond or oat milk for a dairy-free version. Just choose a full-fat option for the best results.
What’s the Best Way to Cook and Cool Blueberries?
Cooking blueberries softens them and concentrates their flavor. Here’s how to do it correctly:
- Combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
- Let them cook for about 10 minutes, stirring occasionally. You’ll see them become juicy and sauce-like!
- When removed from heat, let the mixture cool before adding it to the ice cream base to avoid melting the cream.
Mashing some blueberries creates a great texture, but don’t overdo it. You want that chunky feel in the ice cream!
Easy Homemade Blueberry Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 2 cups fresh or frozen blueberries
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Serving:
- Waffle bowls or cones (optional)
- Extra fresh blueberries (optional, for garnish)
Time Needed:
This recipe will take about 15 minutes of active preparation, plus an additional 4 hours to set in the freezer. So set aside half a day to enjoy this delicious treat!
Step-by-Step Instructions:
1. Cook the Blueberries:
Start by grabbing a medium saucepan. Mix the blueberries, 1/4 cup of the sugar, and the lemon juice together in the pan. Cook this over medium heat for about 10 minutes. You’ll want to stir it occasionally. You’re looking for the blueberries to become juicy and slightly thickened. Once done, remove it from the heat and let it cool.
2. Mash and Set Aside:
After the blueberry mixture has cooled, take a fork or potato masher and mash some of the blueberries. This creates a nice chunky sauce. It’s okay if there are still some whole berries left. Set this mixture aside for later.
3. Prepare the Ice Cream Base:
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 completely dissolves. This will create a deliciously creamy base for your ice cream.
4. Combine Blueberry Mixture:
Now it’s time to fold the cooled blueberry mixture into the cream mixture. Be gentle! You want to combine them without losing all those pretty swirls. A light swirl is perfect to keep it interesting.
5. Churn the Ice Cream:
Pour your mixture into an ice cream maker. Follow the manufacturer’s instructions; this usually takes about 20-25 minutes. You’ll know it’s ready when it reaches a soft-serve texture.
6. Freeze to Firm Up:
Once churned, transfer the ice cream into a freezer-safe container. Let it freeze for at least 4 hours until it’s solid.
7. Serve and Enjoy:
When you’re ready to dig in, scoop the blueberry ice cream into waffle bowls or cones. For an extra special touch, garnish with fresh blueberries. Enjoy your delicious, creamy homemade blueberry ice cream!
Happy scooping!
FAQ for Easy Homemade Blueberry Ice Cream
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Just make sure they’re unsweetened. There’s no need to thaw them before cooking; you can use them directly from the freezer!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for up to 2 weeks. To maintain its creamy texture, make sure to press plastic wrap directly onto the surface before sealing with the lid.
Can I Make This Ice Cream Without an Ice Cream Maker?
Sure! If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze it. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches a creamy consistency. This usually takes about 3-4 hours.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream. For dairy-free options, try coconut cream or cashew cream for a great creaminess!
