Name: Blueberry Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: PT-486551H37M15S
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries; ¾ cup granulated sugar (adjust to taste); A pinch of salt; 1 cup whole milk; 1½ – 2 cups heavy cream or half-and-half; 1 tablespoon vanilla extract or seeds from ½ vanilla bean; Optional: 1 tablespoon lemon juice or zest

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A refreshing and creamy treat bursting with fresh blueberry flavor—perfect for summer or anytime I want a sweet, fruity indulgence. Blueberry Ice Cream

Why You’ll Love This Recipe

I love how this ice cream balances sweet and tangy, with vibrant color and silky texture that always impresses. Whether made with fresh or frozen berries, the result is a luscious, homemade dessert that beats store-bought. Plus, it’s easy enough to make ahead and enjoy with friends or family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh or frozen blueberries
¾ cup granulated sugar (adjust to taste)
A pinch of salt
1 cup whole milk
1½ – 2 cups heavy cream or half-and-half
1 tablespoon vanilla extract or seeds from ½ vanilla bean
Optional: 1 tablespoon lemon juice or zest for brightness

directions

In a saucepan, I combine blueberries, sugar, salt, and optional lemon juice. I cook over medium heat, mashing the berries and stirring until the sugar dissolves. I let it simmer for about 5–10 minutes until the juice is released and the mixture thickens slightly.
I purée the mixture using a blender or immersion blender, then strain it through a fine-mesh sieve for extra smoothness.
I cool the purée in the fridge for at least 2 hours, or overnight if I plan ahead.
Once cooled, I stir in milk, cream, and vanilla.
I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually for 15–35 minutes.
I transfer the churned ice cream into an airtight container or loaf pan, press plastic wrap directly onto the surface, and freeze it for 2–4 hours until firm.

Servings and timing

Makes about 1–1½ quarts (serves 6–8).

Prep: ~10 minutes
Cook & cool: ~10 minutes + at least 2 hours chilling
Churn: 15–35 minutes
Freeze: 2–4 hours
Total time: around 4–6 hours including resting and chilling.

Variations

No-churn version: I whip 2 cups of cream to stiff peaks, fold in 1 can of sweetened condensed milk and the cooled blueberry purée, then freeze for at least 6 hours.
Custard style: I add egg yolks to the mix for extra richness and a more traditional texture.
Bright twist: I sometimes add lemon zest or swap out the vanilla for citrus flavors.
Vegan/dairy-free: I substitute coconut milk and plant-based creamers for a dairy-free version.
Swirl or chunks: I like to mix in whole berries or a blueberry compote after churning for added texture.

storage/reheating

I store my blueberry ice cream in a freezer-safe container for up to 2 weeks. For the no-churn version, it can last up to 2 months. I always press plastic wrap against the surface to help prevent ice crystals. Before scooping, I let it sit at room temperature for 5–10 minutes to soften.

FAQs

What’s the difference between a churned and a no-churn recipe?

I use an ice cream machine for churned versions, which creates a lighter texture. No-churn ice cream is denser and uses whipped cream and condensed milk to simulate the texture.

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I don’t thaw them—just cook them until they break down and release their juices.

How long does it take to set in the freezer?

After churning, I let it firm up in the freezer for 2–4 hours. For no-churn versions, I prefer freezing overnight, around 6 hours.

Can I make it vegan?

Yes, I use coconut milk and a vegan cream substitute. It changes the texture slightly but still makes a delicious dessert.

Can I swirl in whole berries or compote?

Absolutely. After churning, I layer the ice cream with berry compote or whole berries, then give it a gentle swirl before the final freeze.

Conclusion

This blueberry ice cream is one of my favorite homemade desserts—vibrant, creamy, and flexible. Whether I make the classic churned version or try a no-churn twist, it’s always a hit. I hope you enjoy making it as much as I do!