Description
This homemade Blueberry Ice Cream recipe combines fresh or frozen blueberries with a creamy base for a delightfully fruity and smooth frozen treat. The blueberries are gently cooked down to release their natural sweetness, then folded into a rich mixture of heavy cream, whole milk, and vanilla. After chilling and churning, the ice cream is frozen to a perfect firmness, offering a refreshing and luscious dessert ideal for warm weather or any time you crave a fruity indulgence.
Ingredients
Blueberry Mixture
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar (adjust to sweetness preference)
- 1 tablespoon lemon juice (optional, enhances flavor)
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Blueberries: In a medium saucepan, combine the blueberries and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5-7 minutes.
- Mash or Puree the Berries: Remove from heat and use a spoon to mash the berries slightly to release more juice. For a smoother texture, you can puree the mixture in a blender or use an immersion blender.
- Add Lemon Juice: Stir in the lemon juice (optional) to brighten and enhance the blueberry flavor. Set the mixture aside to cool to room temperature.
- Make the Ice Cream Base: In a large mixing bowl, whisk together heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.
- Combine Base with Blueberries: Once the blueberry mixture has cooled, fold it gently into the ice cream base until well combined, preserving the swirls and chunks of berries.
- Chill the Mixture: Refrigerate the combined mixture for at least 2 hours or overnight. Chilling ensures a better freeze and creamier ice cream texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to a lidded container and freeze for 4-6 hours or until firm and scoopable.
- Serve: Scoop the blueberry ice cream into bowls or cones, optionally topping with fresh berries or nuts. Enjoy your homemade fruity delight!
Notes
- Adjust the sugar in the blueberry mixture based on the natural sweetness of your berries.
- Lemon juice is optional but recommended to enhance the blueberry flavor.
- For a smoother texture, puree the blueberry mixture before folding into the base.
- If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container, stirring every 30 minutes to break up ice crystals until firm.
- Store leftover ice cream in an airtight container in the freezer for up to 1 week for optimal freshness.