Blueberry Ice Cream

This Blueberry Ice Cream is incredibly satisfying, refreshing, and so delicious. It has the natural sweetness, slight tartness of blueberries all in a creamy homemade ice cream. It’s perfect for cooling down on a hot day!

Homemade ice cream is perfect for a hot day in the summer, or anytime of the year, and this blueberry ice cream is a great one to add to the mix. It’s a refreshing ice cream that captures the essence and flavor of summer in every scoop.

With its vibrant color, fresh berry flavor. You’ll love adding this to your list of must make recipes this summer, along with our lemon sorbet, peach ice cream, and blueberry pie ice cream.

Why make this Ice Cream Recipe

• Natural Flavor – This ice cream is made with real blueberries, so its bursting full of that fresh berry flavor.
• Impressive Dessert – Everyone will be impressed when you bring out this delicious homemade ice cream to share. Especially when you serve it with a slice of homemade berry pie too.
• Easy to Make – This is a simple homemade ice cream made without any eggs, or cooking. That means its a Philadelphia style ice cream that does require an ice cream maker, but only 6 ingredients, and a few minutes of your time to make!

Ingredients Needed

This is a quick overview of the ingredients you’ll need for this Blueberry Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Blueberries – fresh is best, but you can use frozen and let them thaw first
• Granulated Sugar – Sweetens the ice cream, you can add a little more or less if your blueberries are especially sweet, or tangy
• Water – you can also use lemon juice, this will help you cook down the blueberries
• Heavy Cream – provides the creamy texture for homemade ice cream
• Whole Milk – the right amount of fat gives your ice cream the perfect consistency
• Vanilla Extract – just a little to enhance the flavor
• Salt – just a little to bring out the flavors

How to Make Blueberry Ice Cream

Step 1: Combine blueberries, sugar, and water in a sauce pan. Stir them together, and heat over medium until the blueberries start to get juicy, pressing the berries to squish out the juices. Then add the mixture to a blender and puree. Squish the mixture through a fine mesh strainer to remove the berry skins.

Step 2: Add in the dairy. Add the cream, milk, vanilla, and salt to the bowl with the berry juice and stir it all together. Stick it in the fridge for about 1 hour to chill.

Step 3: Churn in the ice cream maker. Pour the mixture into your prepared ice cream maker and churn according to the machine’s directions, and the ice cream is a soft serve consistency. Mine takes about 25 to 30 minutes.

Step 4: Freeze the ice cream. Scoop the ice cream into a 2 QT container and cover and place it in the freezer to freeze for at least 6 hours, or overnight.

Storage Instructions

You will store the ice cream in a 2 Quart airtight container, or wrap it tightly with plastic warp and foil if you don’t have a lid.

The ice cream can be stored for up to 3 or 4 weeks if it is stored tightly. Make sure the lid is on tight, or it is covered tightly to prevent it from forming ice crystals on top of the ice cream.

Blueberry ice cream is such a refreshing and delicious treat that’s perfect any time you’re craving something fruity. It’s easy to make, and such a delicious flavor of ice cream to add to your repertoire!

More Ice Cream Recipes

• Vanilla Ice Cream
• Pistachio Ice Cream
• Butter Pecan Ice Cream
• Cookie Monster Ice Cream
• Coconut Ice Cream
• Chunky Monkey Ice Cream
• Peppermint Ice Cream

This post originally have a Blueberry Frozen Yogurt recipe. If you’re here for that recipe, here it is –> The post was updated on June 28, 2024 with a Blueberry Ice Cream Recipe.

Blueberry Frozen Yogurt Ingredients:

• 12 oz fresh blueberries (washed and stemmed)
• 1/2 cup white sugar
• 1 tsp vanilla
• 4 oz lemon juice (fresh squeezed)
• 10 oz blueberry Greek yogurt
• 1/2 cup half and half

1. Add to a medium saucepan – blueberries, sugar, vanilla, and lemon juice
2. Cook over medium heat, stirring occasionally, until sugar dissolves completely
3. Remove from heat and press on blueberries with a wooden spoon to burst the juice from them
4. Pour mixture into a container and put in fridge to cool a minimum of 2 hours (or in my case it became 2 days)
5. Once it is chilled, add to your blender or food processor and pulse until mostly smooth
6. Add in your yogurt and half and half, pulse again until smooth and mixed in
7. Pour all into your ice cream maker and follow manufacturer’s directions
8. Serve either as soft serve or place in freezer to freeze completely