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This fresh, smooth and creamy blueberry ice cream is the perfect way to enjoy those fresh blueberries this season. Not only is it delicious but it is pretty!
Why You’ll Love This Recipe!
My husband declared this, “the BEST ice cream you have ever made!” This comment was not made once but made multiple times each time he enjoyed his bowl full of fresh homemade blueberry ice cream.
Don’t just take his word for it, try it because this really is the best ice cream I’ve ever made and I’ve made a lot of ice cream. It’s the perfect summer treat.
Ingredients Needed
- Blueberries. I think fresh give you the best flavor but frozen will also work.
- Sugar
- Vanilla Extract
- Salt
- Milk. I use a combination of whole milk, heavy cream and half and half.
What Is Half And Half?
I am often asked what half and half is. It is a combination of whole milk and whipping cream. If you don’t have half and half where you live (I think it may be an American thing) just use more whipping cream and whole milk in place of the half and half – a 1:1 ratio. But if you can buy half and half, I highly recommend doing so.
How to Make Blueberry Ice Cream Recipe
- Puree blueberries in blender.
- Add blueberry mixture and sugar into a medium saucepan and stir over medium low heat, until sugar dissolves.
- Refrigerate mixture until cold.
- Add in vanilla, salt, milk, 1/2 and 1/2 and cream. Blend together.
- Pour into ice cream maker and churn according to manufacturer’s directions.
- Freeze to allow ice cream to set up and ripen.
Tips from Leigh Anne
- This ice cream takes a little planning as the ice cream base needs to be cooled after cooking. I also like to let the ice cream harden up in the freezer after it has been processed to make it more scoop-able.
- You can enjoy it straight out of the ice cream maker but it will have more of the consistency of soft serve ice cream.
- You can add in any type of berry you like using this ice cream base. Try a combination of berries for even more great flavor.
Frequently Asked Questions
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!
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This is my favorite ice cream maker.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
Not only is this delicious but it is so darn pretty! Totally love the color.
Check out more delicious blueberry recipes:
- You can find all my ice cream recipes here.
Be sure and follow me over on You Tube for weekly cooking demos.
Fresh Blueberry Ice Cream
Ingredients
- 4 cups fresh or frozen blueberries
- 2 cups sugar
- 1 Tbsp vanilla
- pinch of salt
- 1 cup whole milk
- 1 cup half and half
- 2 cups whipping cream
Instructions
- Puree blueberries in blender.
- Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves.
- Refrigerate mixture until cold.
- Add in vanilla, salt, milk, 1/2 and 1/2 and cream. Mix.
- Pour into ice cream maker and churn.
- Freeze to allow ice cream to set up and ripen.
Tips & Notes:
- This ice cream takes a little planning as the ice cream base needs to be cooled after cooking. I also like to let the ice cream harden up in the freezer after it has been processed to make it more scoop-able.
- You can enjoy it straight out of the ice cream maker but it will have more of the consistency of soft serve ice cream.
- You can add in any type of berry you like using this ice cream base. Try a combination of berries for even more great flavor.
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Nutrition Facts:
Peter says
Made this with my 4 year old grandson, a major hit I rate this as the best ice cream I have ever tasted. So easy to make and with plentiful blueberries in season it was fantastic.
Norma Smithson says
This is my Favorite Recipe for Blue Berry lcecream, l’ve tried several but always don’t get the results as this one so l will stay with the best
pat says
Have been making this for all my company this summer…now my go to dessert and they all love it….started out eating right away and loved it…but finally had some leftover so put in freezer to enjoy the next day…expected it to be hard like all other ice cream I have made but it was not…in fact I now do it the previous day and really like it better…still very scoopable and just a bit softer than store bought but really just perfect…the taste is so good..and great for my egg allergic daughter…and for those just a bit leary of eating raw eggs…love this and thank you so much for this recipe!
Patti Cavender says
No eggs in this recipe? Now I am a novice, have made three ice creams so far, with a new 2 qt Cuisinart as well. But all, have mega eggs in the, like 6. And they all have turned out very hard. Looking forward to trying this one!!
Leigh Anne Wilkes says
Correct, no eggs. I hope you find this ice cream as delicious as we do!