Fresh Blueberry Ice Cream

This fresh blueberry ice cream is the perfect way to enjoy those fresh blueberries this season.blueberry ice

I have to begin this post with a direct quote from my husband upon tasting today’s treat.

“This is the BEST ice cream you have ever made!”

This comment was not made once but made multiple times while he enjoyed his bowl full of Fresh Blueberry Ice Cream.

This is REALLY the BEST ice cream you have ever made!”

Blueberry Ice

I think he liked and I liked it too.  Actually I think you can say we LOVED it!  We had the sister missionaries from our church over for dinner this week and when I asked them what they would like to have for dinner one of them said that she really likes fruit.  So, do you think this qualifies as a fruit serving??  I sure hope so.  But no worries,  I also fixed this Perfect Summer Salad for them too!

Blueberry Ice

Earlier in the day I had gone to a local blueberry farm and picked a bucket full of fresh blueberries to use but I am sure you could also use frozen but you’ll get a fresher flavor with fresh berries of course!  Not only is this delicious but it is so darn pretty!  Totally love the color.

Blueberry Ice

In fact it was so darn pretty it was hard to stop taking pictures of it.

BlueberryI made the ice cream in my 2 qt. Cuisinart Ice Cream Maker.  Give this one a try and let me know what you think!  See if you agree with my husband.

Blueberry Ice

For some of my other favorite ice cream recipes check out these:

Fresh Strawberry Ice Cream

Lemon Ice Cream

Key Lime Pie Ice Cream

Soda Pop Ice Cream

and check out my Recipe Index above for lots more under Desserts!

Fresh Blueberry Ice Cream
Recipe type: Dessert
  • 4 C fresh or frozen blueberries
  • 2 C sugar
  • 1 Tbsp vanilla
  • pinch of salt
  • 1 C whole milk
  • 1 C half and half
  • 2 C whipping cream
  1. Puree blueberries in blender.
  2. Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves.
  3. Refrigerate mixture until cold.
  4. Add in vanilla, salt, milk, ½ and ½ and cream. Mix.
  5. Pour into ice cream maker and churn.
  6. Freeze to allow ice cream to set up and ripen.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)


  1. Pa says

    Your recipe says to refrigerate, I’m sure you mean freeze……………but just checking….I am going to try this today or tomorrow……….looks delicious and I have plenty of blueberries growing in my yard. Thank you, love your blog.

  2. says

    Oh. YUM!!! We’re moving up to Beaverton at the end of the month and when I was up there last weekend I was getting so excited seeing all the fresh blueberries everywhere. It’s going to be a big change from here in AZ!

  3. says

    I’m in the middle of making this right now. I happened to have a huge bowl of fresh berries that needed to be used. I just read the last part about refrigerating until set. Do you mean freeze?

  4. says

    Oh my goodness!! this looks amazing! we are huge blueberries fans in our home….I am making this promise :)
    THank you for linking to my party!! I am featuring you next week :) Nancy

  5. Jen says

    I made this over the holiday weekend, and it was SLAMMIN’! Everybody freaked out over it. Super yummy. Mine is even more purple than yours. Crazy good. Thanks for the recipe.

  6. says

    I just wanted to drop by and say thank you for this recipe. I made a slight (and grown ups only!) adaptation of it yesterday as a practice for a very posh grown up meal my husband and I will be cooking in a few weeks for a friend’s birthday. We can’t get half-and-half here in the UK so I used half milk and half cream instead, and I added a tablespoon of Armagnac. It was OUT OF THIS WORLD!!! My husband, who is really fussy about sweet things and usually only likes strawberry ice cream, went back for more. So it MUST have been good. Thanks for an awesome recipe!

  7. says

    The recipe is so simple. I like! Maybe I will try to made my own home made blueberry ice cream someday. :) by the way, your photo look so gorgeous.

  8. Priyanka says

    Waoo, the best …… creamiest blueberry ice cream ever!!! Love it ❤️❤️❤️ !!!!!
    And easy to prepare as well yum 😋 .

  9. says

    Wow, this ice cream looks absolutely delicious! I’m getting whole bunch of blueberries this weekend, and I know what I will be making right away! Can’t wait! Thank you for this wonderful recipe, Leigh Anne!

  10. says

    Ah it looks SO GOOD! I wish wish wish I had an ice cream maker… *sigh*… I just wrote a blog post about my attempt at making pseudo-ice cream with my regular everyday blender, and some frozen bananas. I was feeling really good about it until I saw your decadent creation! 😉 Mine tastes great and all, but yours is just so pretty!

    Linked to you via SITS :)

  11. Lindsay says

    I just made this and, although I followed the recipe exactly, it is extremely, cloyingly, overpoweringly sweet. I would cut the sugar in half next time. My husband and I are in agreement that there is just way too much sugar in this recipe.

  12. Erin says

    I made this last night and it was delicious! It was so creamy. I read another comment about it being way too sweet and almost added less sugar because my husband doesn’t like it super sweet but I didn’t and it was perfect! I am glad I followed the recipe, if I had added less sugar I think it would have just tasted like creamy blueberries. Thank you for sharing this yummy recipe! It is the only one I will use for blueberry ice cream!

  13. Kathy says

    I am wondering about using this to make ice cream sandwiches. Either big sugar cookies or lemon sugar cookies. They should be gorgeous and yummy (I hope!).

  14. Julie says

    Waaaay too much sugar. It tastes like purple colored sugar ice cream. I should have listened to the other reviews here. I usually use 3/4 cup sugar in 3 cup milk/cream mixture. Disappointed because 4 cups of blueberries is a lot of wasted blueberries.

  15. Lisa says

    Question. After you churn in the icecream maker, do you pour in glass dish to freeze? Just looking at your Picts. And want to confirm.

  16. Jess says

    I have to agree with the one poster who said it had too much sugar in it. I would probably cut the sugar in half. Otherwise, taste was good just way too sweet. Also I would play with the liquid amounts as it didn’t churn like my other ice creams do.

  17. Mary Nugent says

    I’m lactose intolerant, and planning to make this with Lactaid milk. So I’d like to also minimise the heavy cream as this doesn’t come dairy free. Do you think 3 cups milk 1 heavy whipping cream would work?

  18. says

    Hi saw your link on the SITS link up. I don’t have an ice cream maker and I love that this doesn’t call for one. I am making this for sure!

    • says

      It will depend on your ice cream maker. Some machines shut off automatically when it is done. For me I just watch it until it is thickened up and then turn it off.

  19. says

    I tried your recipe with some home-grown blueberries from my parents’ garden, and my wife and kids agreed it was the best ice cream flavour ever. Only problem is I didn’t have half-and-half, so I substituted extra whole milk, which I think hurt the texture. It wasn’t as creamy as it should be, and got a little crystallised when frozen. next time hopefully i’ll have more cream or half-and-half on hand. But thanks for posting it!

  20. Santana says

    I made this and it never turned to ice cream I can’t figure out what I did wrong? All I have is purple milk soup ?

  21. Kurt Fitzner says

    My sweetheart loves blueberries so I thought I would try this. I’m not sure I understand the need for milk, half & half, AND cream. Milk has 3.25% milk fat. Half & Half is typically 10-12% and whipping cream is 30-35%. So, what your recipe is saying is you want a result that is 18-21% milk fat. That result can be obtained without having to buy two types of cream by using a little more heavy cream and more milk and leaving out the half & half.

    Also, I find all that the vanilla overpowers the delicate blueberries by a large factor. I wonder if the wild (low bush) blueberries here in Nova Scotia are milder. In my second batch I omitted the vanilla outright, reduced the sugar, and used (unreconstituted) condensed milk in place of the milk and half & half. This still gave the needed milk fat percentage and the increased lactose and whey from the condensing of the milk gave the underlying creamy taste that the vanilla had been providing, but didn’t overpower the blueberries.

    Thanks for posting this recipe. It helped me along greatly!

  22. Susan says

    Thank you, Leigh Anne for this recipe! I made it last year, and it is SOOOOOOOOOOOOO good!!! I have to make it again soon!!! I love all your recipes! Especially the lemon and key lime recipes!!!


  23. Lisa says

    I’m making this as I write this, only hoping that it won’t be to sweet as other people had said. Oh well if it is I’ll just add less sugar next time….:)


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