Blueberry Ice Cream

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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!

Prep Time10

Churning Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Blueberry, Blueberry ice cream

Servings: servings

Calories: 226kcal

Ingredients

2 cups fresh blueberries (washed and stemmed)
1 cup granulated sugar
2 tsp water
2 cups heavy cream
1 cup whole milk
1 tsp vanilla
1 dash salt

Instructions

Add the blueberries, sugar and water to a a medium saucepan. Heat over medium until the sugar is dissolved and the blueberries are juicy. Squish the blueberries down, and stir occasionally to release their juices. 2 cups fresh blueberries, 1 cup granulated sugar, 2 tsp water
Remove from heat and blend the mixture in a blender until smooth. Push the mixture through a fine mesh strainer to remove all the blueberry skin.
Pour the mixture into a bowl, and add in the heavy cream, milk, vanilla, and salt and stir it together. 2 cups heavy cream, 1 cup whole milk , 1 tsp vanilla, 1 dash salt
Cover the bowl and place it in the fridge to chill for 1 hour.
Pour the blueberry cream mixture into a prepared ice cream maker, and run according to the machines instructions, mine is about 25 to 30 minutes.
Scoop the ice cream into a 2QT pan and cover tightly with a lid or plastic wrap. Freeze up to 6 hours, or overnight for a scoopable ice cream.

Notes

Pre-Freeze your Ice Cream Bowl - Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 12 hours to be frozen solid so it will churn my ice cream. Leave it in your freezer to use whenever you’re ready if you have room.

Add blueberry sauce or jam - When you're adding your ice cream to a container to freeze, add spoonfuls of blueberry sauce and swirl them throughout with a knife to have extra bursts of blueberry flavor in every bite.

Nutrition