Homemade Blueberry Ice Cream – A Refreshing Summer Treat

Ice cream is a treat that many of us cherish, bringing back memories of summer days and family gatherings. Making ice cream at home can seem daunting, but with a straightforward recipe and a little patience, you can create delicious, creamy blueberry ice cream. This recipe uses basic ingredients and a step-by-step process that even beginners can follow.

Ingredients and Tools

Before we dive into the recipe, let’s gather everything we need. Here’s the list of ingredients:

• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 teaspoon vanilla extract

For tools, you will need:

• A small saucepan
• A fork or potato masher
• Two large mixing bowls
• A whisk or electric mixer
• An ice cream maker
• An airtight container

FEATURED

Cuisinart Ice Cream Maker Machine

• 1.5 Quart 
• Double Insulated

4.6

Buy Now

Step-by-Step Instructions for Blueberry Ice Cream

Preparing the Blueberry Mixture

1. Combine Blueberries and Sugar: Begin by placing 2 cups of fresh or frozen blueberries into a small saucepan. Add 1/2 cup of sugar to the blueberries.
2. Cook the Mixture: Set the saucepan over medium heat. Cook the blueberries and sugar, stirring frequently. You’ll want to cook until the sugar has completely dissolved, and the blueberries start to release their juices. This usually takes about 5 minutes.
3. Mash the Blueberries: Once the sugar has dissolved, use a fork or a potato masher to lightly mash the blueberries. This helps release more juice and breaks down the berries a bit.
4. Cool the Mixture: After mashing, remove the saucepan from the heat and set the mixture aside to cool completely. Cooling is important because you don’t want to add hot berries to the cream mixture.

Preparing the Cream Base

1. Whip the Heavy Cream: In a large mixing bowl, pour in the 2 cups of heavy cream. Use a whisk or an electric mixer to whip the cream until soft peaks form. This means when you lift the whisk or mixer, the cream should hold its shape but still be soft. Set the whipped cream aside for now.
2. Mix Milk and Vanilla: In another mixing bowl, combine 1 cup of whole milk and 1/4 teaspoon of vanilla extract. Stir these together until well mixed.
3. Combine Blueberries and Milk Mixture: Once the blueberry mixture has cooled completely, stir it into the bowl with the milk and vanilla. Make sure it’s thoroughly combined, so the blueberry flavor is evenly distributed.

Bringing It All Together

1. Fold in the Whipped Cream: Now it’s time to combine everything for your blueberry ice cream. Take the whipped cream and gently fold it into the blueberry and milk mixture. Folding is a gentle mixing technique that helps keep the air in the whipped cream. Use a spatula and make broad, sweeping motions to combine the ingredients. Be careful not to overmix.
2. Prepare for Freezing: Pour the entire mixture into your ice cream maker. Follow the manufacturer’s instructions for freezing. Each ice cream maker is a bit different, so make sure to check the specific guidelines for your machine.
3. Transfer to Container and Freeze: After the ice cream maker has done its job, transfer the ice cream to an airtight container. Place the container in the freezer and let it freeze for at least 4 hours before serving. This helps the ice cream firm up and develop its full texture.

Enjoying Your Homemade Blueberry Ice Cream

After the ice cream has had time to freeze, it’s ready to be enjoyed. Scoop it into bowls or cones and savor the homemade flavor. The balance of creamy texture and fresh blueberry taste makes this ice cream a delightful treat.

Tips for the Best Homemade Ice Cream

1. Use Quality Ingredients: Since this recipe is simple, the quality of your ingredients matters. Fresh blueberries can add a more vibrant flavor, but frozen blueberries work well too, especially when they’re not in season.
2. Chill Ingredients: Make sure your ingredients are cold before you start. This helps the ice cream freeze faster and improves the texture.
3. Don’t Overmix: When folding the whipped cream into the blueberry mixture, be gentle. Overmixing can deflate the whipped cream and make the ice cream less creamy.
4. Freeze Properly: Allowing the ice cream to freeze for at least 4 hours is crucial for the right consistency. If you can, freeze it overnight for even better results.
5. Store Correctly: Keep your ice cream in an airtight container to prevent ice crystals from forming. Press a piece of plastic wrap or parchment paper on the surface of the ice cream before sealing the container to keep it fresh.

Variations to Try

Once you’ve mastered this blueberry ice cream, you can experiment with variations:

• Mixed Berry: Use a combination of blueberries, raspberries, and strawberries for a mixed berry ice cream.
• Lemon Blueberry: Add a teaspoon of lemon zest to the blueberry mixture for a citrusy twist.
• Swirl: Stir in a blueberry syrup or jam during the final freezing stage for a swirl effect.
• Avocado: Try Avocado Ice Cream for a Mexican twist.

Conclusion

Making homemade blueberry ice cream is a rewarding process that results in a delicious, creamy treat. With simple ingredients and straightforward steps, you can create an ice cream that’s perfect for summer days or any time you crave a sweet, fruity dessert. Whether you stick to the basic recipe or try one of the variations, you’re sure to enjoy the rich flavors and creamy texture of this homemade delight. Happy ice cream making!

You may also like Blueberry Bliss Pancakes.

Homemade Blueberry Ice Cream – A Sweet Summer Treat

Print Recipe

Homemade ice cream is so delicious and this blueberry version makes for a great summertime treat.

• Total Time: 5 hours 25 minutes
• Yield: 4 cups 1x

Ingredients

Scale 1x2x3x

• 2 cups fresh or frozen blueberries
• 1⁄2 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1⁄4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. In a small saucepan, combine the blueberries and sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the blueberries have released their juices, about 5 minutes. Mash the berries lightly with a fork or potato masher. Set aside to cool completely.
2. In a large bowl, whip the heavy cream until soft peaks form. Set aside.
3. In another bowl, stir together the milk and vanilla extract.
4. Once the blueberry mixture has cooled, stir it into the milk mixture.
5. Gently fold the whipped cream into the blueberry milk mixture until just combined. Be careful not to overmix.
6. Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

Store leftovers in freezer for up to 2 weeks.

• Author: Lindsey Chastain
• Prep Time: 25 minutes
• Cook Time: 5 minutes

Recipe Card powered by