Why yes, I am still making ridiculous amounts of ice cream in my spare time. There are so many different flavors to try to make! I was inspired to make my latest recipe for Homemade Blueberry Ice Cream by my mother-in-law who loves all things blueberries.
With blueberries in season, what better time to make this delicious treat?
To make this Blueberry Ice Cream, you unsurprisingly need a lot of blueberries – 4 cups – not including adding optional whole blueberries at the end. So it is truly filled with blueberry goodness!
Ingredients:
- 4 cups fresh blueberries, plus more if desired for mixing in
- 1 1/2 cups whole milk
- 2 1/2 heavy cream
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
To make the Blueberry Ice Cream, first sort through your blueberries removing any stems or crushed blueberries.
Add 4 cups sorted blueberries to a blender (paid link), and puree until smooth.
Add the blueberry puree, sugar, whole milk, and heavy cream to a pot over medium heat.
Stir occasionally, or until the sugar has dissolved and the mixture is just starting to steam (you don’t want to boil the mixture though, so keep it over medium heat).
Place a fine mesh sieve (paid link) over a large bowl (paid link) and pour the blueberry mixture through. Use a spoon or spatula to push the mixture through the sieve. Discard the pulp left in the sieve.
Stir in the salt and vanilla extract, cover, and refrigerate overnight. If your ice cream maker (paid link) requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture. Make sure to not overfill your ice cream bowl; you may have to make this ice cream in two batches depending on the size of your ice cream maker.
Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes). It should resemble soft serve ice cream.
Turn off the ice cream maker and scoop your ice cream into a freezer-safe container (paid link). If desired, layer in fresh blueberries in between scoops.
Freeze for at least 4 hours before serving.
I absolutely love the color of this Blueberry Ice Cream!
The fresh blueberry flavor gets to be the real star in this ice cream. The Blueberry Ice Cream is beautifully creamy, isn’t too sweet, and has just a faint flavor of vanilla.
What’s great about this recipe is that you can use it as a base for other berry ice creams. Substitute in some strawberries, raspberries, or a mixture of your favorite berries and enjoy!
Homemade Blueberry Ice Cream
Ingredients
- 4 cups fresh blueberries plus more if desired for mixing in
- 1 1/2 cups whole milk
- 2 1/2 heavy cream
- 2 cups sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the Blueberry Ice Cream, first sort through your blueberries removing any stems or crushed blueberries. Add 4 cups sorted blueberries to a blender, and puree until smooth.
- Add the blueberry puree, sugar, whole milk, and heavy cream to a pot over medium heat.
- Stir occasionally, or until the sugar has dissolved and the mixture is just starting to steam (you don’t want to boil the mixture though, so keep it over medium heat).
- Place a fine mesh sieve over a large bowl and pour the blueberry mixture through. Use a spoon or spatula to push the mixture through the sieve. Discard the pulp left in the sieve.
- Stir in the salt and vanilla extract, cover, and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture. Make sure to not overfill your ice cream bowl; you may have to make this ice cream in two batches depending on the size of your ice cream maker.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes). It should resemble soft serve ice cream.
- Turn off the ice cream maker and scoop your ice cream into a freezer-safe container.
- If desired, layer in fresh blueberries in between scoops.
- Freeze for at least 4 hours before serving.
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