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Blueberry Ice Cream

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A refreshing and creamy homemade blueberry ice cream that balances sweet and tangy flavors, featuring vibrant color and silky texture—perfect for summer indulgence.

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

Instructions

  1. In a saucepan, combine blueberries, sugar, salt, and optional lemon juice. Cook over medium heat, mashing the berries and stirring until sugar dissolves. Simmer for about 5–10 minutes until juice is released and mixture slightly thickens.
  2. Purée the mixture using a blender or immersion blender, then strain through a fine-mesh sieve for extra creaminess.
  3. Cool the purée in the fridge for at least 2 hours or overnight.
  4. Stir in milk, cream, and vanilla into the cooled base.
  5. Pour into an ice cream maker and churn according to the manufacturer’s instructions (typically 15–35 minutes).
  6. Transfer to an airtight container or loaf pan, seal with plastic wrap, then freeze for 2–4 hours until firm.

Notes

  • Use lemon juice or zest for added brightness.
  • Strain the purée for a smoother texture.
  • Chill the base thoroughly before churning for best results.
  • Store with plastic wrap touching the surface to avoid ice crystals.
  • Let ice cream sit 5–10 minutes before scooping.

Nutrition

Find it online: https://lauracooks.com/blueberry-ice-cream/