Blueberry Ice Cream

Homemade blueberry ice cream is the best spring frozen dessert. This easy recipe takes a wonderful vanilla ice cream base and adds luscious fresh berries for a sweet tasty summer treat.

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Prep Time 5

Cook Time 15

Chilling Time 6

Total Time 6 20

Course Dessert, Snack

Cuisine American

Servings

Calories 301 kcal

Equipment

ice cream maker
Blender

Ingredients

2 cups fresh blueberries
1 cup sugar
2 tablespoons water
1 tablespoon vanilla
1 ½ cups whole milk
1 ½ cups heavy cream

Instructions

Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
Wash, dry, and remove the stems from the blueberries.
To a medium saucepan, add the berries, sugar, water, and vanilla. Over medium-high heat bring to a boil.
2 cups fresh blueberries, 1 cup sugar, 2 tablespoons water, 1 tablespoon vanilla
Reduce the heat to medium and simmer while stirring occasionally. After about 15 minutes the skins will be broken down and the berries will be very soft. Turn off the heat.
Set aside and let it cool for 30 minutes.
Place the cooled berry mix into a blender. Blend until pureed smooth and no chunks or large bits of skin.
In a medium mixing bowl whisk together the cream and milk. Whisk in the berry puree until combined.
Place the ice cream mixture in the freezer for 30 minutes to get it nice and cold.
1 ½ cups whole milk, 1 ½ cups heavy cream
Whisk the chilled blueberry ice cream mixture to ensure no berry bits have settled to the bottom.
Assemble your ice cream making. While the ice cream machine is running, slowly pour in the ice cream base.
Let it churn for 15 minutes or until it reaches the soft serve stage.
Scoop it into a freezer-safe container with a tight fitting lid. Place in the freezer for 4-6 hours.
Once it reaches your desired consistency scoop into bowls or on a cone. ENJOY!

Notes

STORING:

Freeze for up to 30 days in an air-tight container. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

SUBSTITIONS & VARIATIONS:

Use thawed frozen blueberries instead of fresh.
DO NOT substitute the cream or whole milk for any other dairy, use only these full-fat ingredients for best taste & texture.

Nutrition

Calories: 301kcalCarbohydrates: 34gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 30mgPotassium: 142mgFiber: 1gSugar: 32gVitamin A: 750IUVitamin C: 4mgCalcium: 88mgIron: 0.2mg

Keyword cold, fruit, make ahead, no bake, party, spring, summer, sweet

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